Green Bean Mushroom Pie
TOTAL TIME: Prep: 45 min. Bake: 25 min.
YIELD: 10 servings.
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
Ingredients
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3 cups sliced fresh mushrooms
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4 tablespoons butter, divided
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2-1/2 cups chopped onions
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6 cups cut fresh green beans (1-inch pieces)
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2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 package (8 ounces) cream cheese, cubed
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1/2 cup 2% milk
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CRUST:
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2-1/2 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon dill weed
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1/4 teaspoon salt
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1 cup cold butter, cubed
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1 cup sour cream
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1 large egg
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1 tablespoon heavy whipping cream
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
Pour green bean mixture into crust. Roll out remaining dough; make a lattice crust. Trim, seal and flute edge.
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5.
In a small bowl, beat the egg and cream; brush over lattice top. Bake at 400° until golden brown, 25-35 minutes.
Nutrition Facts
1 piece: 503 calories, 37g fat (23g saturated fat), 127mg cholesterol, 587mg sodium, 35g carbohydrate (7g sugars, 4g fiber), 9g protein.
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