My Mom’s Salmon Pie Recipe

• Preheat oven to 220C (425F). 
• Thoroughly mix the salmon with mashed potatoes and egg. 
• Sauté onions and garlic in butter.
• Add thyme (optional), salt and pepper to taste.
• Stir this into salmon mixture. 
• Ease the pie crust dough into the pie plate without stretching it.
• Pour in the mixture, evenly.
• Cover with second crust.
• Seal the two crusts together by pinching the edges.
• Make slits on top crust.  
• Bake for 10 minutes.
• Reduce temperature to 180C (350F) and bake for additional 30 minutes.
• Remove from oven, cut and serve hot, with mixed greens if preferred.

Tip :

• For a nice golden crust, brush with a little milk or a mixture of beaten egg with 1 tablespoon of water, before baking.
• This recipe could be frozen either before baking or after, to serve at a later date.
• Can be stored in freezer up to 3 months.
• Follow step 5 to bake the pie from frozen for an additional 20 minutes.
• Sauce suggestions would be a mushroom sauce (heat a mixture of a can of cream of mushroom and half a can of water), or simply ketchup.