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Green Bean Mushroom Pie

Fresh green bean flavor stands out in this pretty lattice-topped pie. A flaky golden crust holds the savory bean, mushroom and cream cheese filling. It tastes wonderfully different every time I make it depending on the variety of mushroom I use. -Tara Walworth, Maple Park, Illinois

8-10 ServingsPrep: 45 min. Bake: 25 min.

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 2% 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, cubed
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

2 of 2

Green Bean Mushroom Pie (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 slice) equals 503 calories, 37 g fat (23 g saturated fat), 127 mg cholesterol, 587 mg sodium, 35 g carbohydrate, 4 g fiber, 9 g protein.