Ingredients:
1 (9 inch) pastry for double-crust pie ( top and bottom crust)
12 ounces salmon, cooked or canned
2/3 cup broccoli, chopped and cooked
2 eggs, hard-boiled and sliced thinly
1/3 cup celery, finely chopped
1/4 cup scallions, thinly sliced
1/2 teaspoon dried dill
1/8 teaspoon pepper
1 cup mayonnaise
1 cup swiss cheese, shredded and divided
Directions:
In a medium bowl mix celery, scallions, dill, pepper, mayo and 1/2 the swiss cheese. Set aside.
Bake bottom pastry only, at 425* for about 10 minutes or until just barely lightly browned. Reduce oven temp to 375*.
Flake half the salmon into lighlty browned pie shell. Layer the broccoli over the salmon then layer the sliced eggs over the broccoli. Pour 1/2 the mayo mixture over the eggs.
Top with remaining salmon, then remaining mayo mixture, then reserved swiss cheese.
Cover with top pastry and brush with egg wash. Bake at 375* for 30 minutes or until golden brown. This pie can be made ahead and frozen.
Servings: 6-8
Time preparation: 30 min.
Time total: 70 min.