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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
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

Printed from tasteofhome.com Jul 4, 2008

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Green Bean Mushroom Pie cont.

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.