Green Bean Mushroom Pie Recipe

Ingredients

• 3 cups sliced fresh mushrooms
• 4 tablespoons butter, divided
• 2-1/2 cups chopped onions
• 6 cups cut fresh green beans (1-inch pieces)
• 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (8 ounces) cream cheese, cubed
• 1/2 cup milk
• CRUST:
• 2-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon dill weed
• 1/4 teaspoon salt
• 1 cup cold butter
• 1 cup (8 ounces) sour cream
• 1 egg
• 1 tablespoon heavy whipping cream

Directions

• In a large skillet, saute mushrooms in 1 tablespoon butter until tender; drain and set aside. In the same skillet, saute onions and beans in remaining butter for 18-20 minutes or until beans are crisp-tender. Add the thyme, salt, pepper, cream cheese, milk and mushrooms. Cook and stir until the cheese is melted. Remove from the heat; set aside.
• In a large bowl, combine the flour, baking powder, dill and salt. Cut in butter until mixture resembles coarse crumbs. Stir in sour cream to form a soft dough.
• Divide dough in half. On a well-floured surface, roll out one portion to fit a deep-dish 9-in. pie plate; trim pastry even with edge.
• Pour green bean mixture into crust. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edge.
• In a small bowl, beat the egg and cream; brush over lattice top. Bake at 400° for 25-35 minutes or until golden brown. Yield: 8-10 servings.

Green Bean Mushroom Pie published in Taste of Home June/July 2002, p25