The crust may be prepared ahead of time.

CRUST:

1 c. whole wheat flour
2 c. sharp shredded Cheddar cheese
1/4 c. chopped almonds
1/2 tsp. salt
6 tbsp. cooking oil

FILLING:

15 oz. can salmon
3 eggs, beaten
1 c. dairy sour cream
1/4 c. salad dressing
1/2 c. shredded Cheddar cheese
1 tbsp. grated onion
1/4 tsp. dill weed
3 drops hot pepper sauce

For crust, combine whole wheat flour, the 2/3 cup cheese, almonds and salt in bowl. Stir in oil. Set aside 1/2 cup crust mix. Press remaining mix in bottom and sides of a 9 inch pie plate. Bake at 400 degrees for 10 minutes.

For filling, drain salmon reserving liquid. Add water to make 1/2 cup. Set aside.

In a bowl blend eggs, sour cream, salad dressing and reserved salmon liquid. Stir in salmon, cheese, onion, dill weed, hot pepper sauce. Spoon filling into crust. Sprinkle with reserved crust. Bake 325 degrees for 45 minutes or until firm in center.