Tuna Crunch Pie
|Sifted flour||1 1⁄2 Cup (24 tbs) (Pillsbury's Best Flour - Regular Or Instant Blending)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs) (Land O'Lakes)|
|Finely chopped diamond walnuts||1⁄2 Cup (8 tbs)|
|Canned tuna||14 Ounce, drained, flaked (2 7 Ounce Cans)|
|Dairy sour cream||1 Cup (16 tbs)|
|Shredded cheddar cheese/Cheddar cheese||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Chopped pimiento||2 Tablespoon|
|Grated onion||1 Teaspoon|
|Dill seed/Dill weed||1⁄4 Teaspoon|
|Hot pepper sauce||2 Drop|
Combine in large mixing bowl flour, Cheddar cheese, salt and paprika.
Cut in butter until mixture resembles coarse crumbs.
Stir in walnuts.
Reserve 1 cup mixture for topping.
Press remaining mixture onto bottom and sides of well-greased 10-inch piepan.
Place tuna in pan.
Beat eggs until light and fluffy.
Blend in remaining ingredients.
Pour over tuna.
Sprinkle with reserved crumb mixture.
Bake at 400° for 35 to 40 minutes until golden brown.
Cool 10 minutes before serving.