Green Bean Mushroom Pie 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 Printed from tasteofhome.com Jul 4, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Green Bean Mushroom Pie cont. 1/4 teaspoon salt 1 cup cold butter 1 cup (8 ounces) sour cream 1 egg 1 tablespoon heavy whipping cream 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 Printed from tasteofhome.com Jul 4, 2008 Copyright Reiman Media Group, Inc © 2008

Green Bean Mushroom Pie 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. Printed from tasteofhome.com Jul 4, 2008 Copyright Reiman Media Group, Inc © 2008