Green Bean Mushroom Pie
3 cups sliced fresh mushrooms
4 tablespoons butter or margarine, divided
2½ cups chopped onions
6 cups cut fresh green beans (1-inch pieces)
2 teaspoons minced fresh thyme or ¾ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon pepper
1 package (8 ounces) cream cheese, cubed
½ cup milk
Crust:
2½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon dill weed
¼ teaspoon salt
1 cup cold butter or margarine
1 cup (8 ounces) sour cream
1 egg
1 tablespoon whipping cream
1. In a large skillet, sauté mushrooms in 1 tablespoon butter until tender; drain and set aside.
2. In the same skillet, sauté 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.
3. In a 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.
4. 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.
5. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edge.
6. 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.
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