Salmon Pie

Not too long ago, Kevin and I went to go visit my grandmother who I love to call, Memere (it's grandmother in French). One day while we were there, I was sitting in her kitchen thanking her for all the wonderful meals that she has made. She then told me something I would never believe. She said, "I don't cook as well as I used to." Right after she said that, she pulled out a perfect Salmon Pie.

I never had Salmon Pie before. But by the smell, I could tell that this was going to become a favorite. My dad later told me that as a kid, he loved Salmon Pie but hasn't had it in years (he was a little jealous that we had some). Either way, the crust was just right. Salmon Pie is pretty simple, it's salmon and potatoes in the middle.

Salmon is the best fish you can eat. There's something about the oils in it and it's just really good. This is a perfect dish for fall or any cold day.

Memere's tried and true, Salmon Pie

a package of pie crust (or homemade if you're an over achiever)

6 potatoes boiled

1 can of Salmon (undrained)

1 small onion (minced)

1 cup of milk

6 Kraft cheese slices or a cheese sauce

Preheat the over to 425 degrees F or as to the instructions on the pie crust.

Boil potatoes, cook until tender. Then mash the potatoes.

In a saucepan, drain the broth from the canned salmon. Add the onions and cook until the onions are clear.

From there mix the potatoes and salmon together with the onion broth.

Make sure you take out the backbone of the salmon. It's easy because the salmon is soft.

Add the milk to make a nice consistency.

Lay pie crust in the pie pan and add the filling.

Flute the pie crust with your thumbs. Cut off the excess. Put in the filling.

Note: keep the extra crust

Put on the top layer crust, cut holes in the top of the pie to steam it.

Once the pie is done, put Kraft slices on top letting them melt.

Another option is instead of the cheese slices, make a cheese sauce and pour on top.

enJOY!

For the extra crust:

Roll it up and slice into bite sized pieces.

Dip into butter and brown sugar.

Bake until golden brown.

Yummy!

Some interesting family notes:

Memere used to like to make her own crust, but since then she likes to use Phillsbury.

She said that her mom never ever used recipes, she just knew.

Once when Memere's mom was sick, she became in charge of cooking for the entire family and just took over from there.

One pie used to feed everyone (yes, all three boys).

Memere's mother and Aunt Blanche loved to make Salmon Pie.

Memere and I at Wolf Creek Tavern

Thanks Memere! You've always been an amazing cook and still are!