9 or 10 inch unbaked pie shell
1 sm. onion, chopped
1/4 c. butter
1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
1 can salmon (16 oz.)
1 can evaporated milk
2 eggs, slightly beaten
1/2 tsp. dill weed
1 c. frozen peas
4 oz. cheddar cheese, shredded

Heat oven to 400 degrees. Cook onion in butter until tender. Blend in the flour, salt and pepper. Drain liquid from the salmon into a measuring cup and add water to make 1 cup. Add this liquid mixture and milk to the flour and cook stirring constantly until thickened. Pour into the shell and bake 30 to 35 minutes until firm. Let stand 10 minutes before serving. Serves 6 to 8.