CRUST FOR PIE:

1 c. whole wheat flour or white
2/3 c. shredded Cheddar cheese
1/4 c. chopped almonds
6 tbsp. corn oil
1/2 tsp. salt
1/4 tsp. paprika

FILLING:

1 (15 oz.) can (jar) salmon, drained (reserve 1/2 c. liquid)
3 beaten eggs
1/4 c. mayonnaise
1 c. dairy sour cream
1/2 c. shredded Cheddar cheese
1 tbsp. grated onions
1/2 tsp. dried dill
3 drops (or more) Tabasco sauce
1/8 tsp. bay leaf
1/8 tsp. basil

Stir crust ingredients together. Reserve 1/2 cup. Press remainder into 9-inch pie dish. Bake 10 minutes at 350 degrees. Remove from oven and turn down to 325 degrees.

Add filling together, including reserved liquid and mix thoroughly. Pour into pie shell (need not be cool). Sprinkle with remaining crust mixture. Bake at 325 degrees for 45 minutes or until set and firm.