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 mushrooms I use. -Tara Walworth, Maple Park, Illinois
Green Bean Mushroom Pie Recipe photo by Taste of Home
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
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 sour cream
1 large 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 until beans are crisp-tender, 18-20 minutes. 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 1 portion to fit a deep-dish 9-in. pie plate; trim crust even with edge.
Pour green bean mixture into crust. Roll out remaining dough; 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° until golden brown, 25-35 minutes.