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New England Salmon Pie Recipe

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My mom always made salmon pie on Christmas Eve. Now I bake this dish for the holidays and other get-togethers during the year. It takes little time to prepare, and with a salad on the side, it makes a satisfying meal. -Jeanne Uttley, Salem, New Hampshire

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6-8 Servings
Prep: 15 min. Bake: 40 min.

Ingredients

3-1/2 cups warm mashed potatoes (without added milk and butter)
1 medium onion, finely chopped
1/3 cup milk
1/2 teaspoon celery seed
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon white pepper
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
2 tablespoons minced fresh parsley
Pastry for double-crust pie (9 inches)
1 egg
1 tablespoon water

Directions

In a bowl, combine the potatoes, onion, milk, celery seed, garlic powder, salt and pepper. Stir in salmon and parsley,. Line a 9-in. pie plate with bottom pastry; trim even with edges. Spread salmon mixture into crust.
Roll out remaining pastry to fit tip of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Beat egg and water; brush over pastry. Bake at 350° for 40-45 minutes or until crust is golden. Refrigerate leftovers. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 409 calories, 19 g fat (7 g saturated fat), 61 mg cholesterol, 662 mg sodium, 42 g carbohydrate, 3 g fiber, 15 g protein.

New England Salmon Pie published in Reminisce November/December 2002, p48

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