Salmon Crunch Pie
|Flour||1 1⁄2 Cup (24 tbs)|
|Cold butter||1⁄2 Cup (8 tbs), chopped|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Canned salmon||14 Ounce, drained and chunked (2- 7 Oz cans)|
|Eggs||3 , beaten|
|Sour cream||1 Cup (16 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Shredded swiss cheese||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1 Teaspoon|
Combine the flour, salt, paprika and butter in a food processor container and pulse until mixture resembles coarse crumbs.
Pulse in the cheddar cheese and pecans.
Set aside 1/2 cup of the flour mixture for a topping.
Press the remaining mixture in the bottom and up the side of a 10 inch pie plate.
Arrange the salmon in the pie shell.
Combine the eggs, sour cream, mayonnaise, swiss cheese and onion in a bowl and mix well.
Spoon the egg mixture evenly over the salmon layer.
Sprinkle the reserved flour mixture evenly over the top.
Bake at 375 degrees for 35 minutes.