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Green bean mushroom pie

Green Bean Mushroom Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • Filling:
  • 3 cups sliced fresh mushrooms
  • 4 tablespoons butter, divided
  • 2½ cups chopped onions
  • 6 cups fresh green beans, cut into 1-inch pieces
  • 2 teaspoons minced fresh thyme or ¾ teaspoon dried
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 8 ounces cream cheese, cubed
  • ½ cup 2% milk
  • Crust:
  • 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon dill weed
  • ¼ teaspoon salt
  • 1 cup cold butter, cubed
  • 8 ounces sour cream
  • 1 egg
  • 1 tablespoon heavy whipping cream
  1. In a large skilled, saute mushrooms in 1 tablespoon butter until tender; rain and set aside. In the same skillet saute onions and beans in remaining butter for 19-20 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.
  2. In a large bowl, combine the flour, baking powder, dill and salt. Cut in the butter until mixture resembles coarse crumbs. Stir in sour cream to form a soft dough.
  3. Divide dough in half. On a well-floured surface, roll out one portion to fit a 9 in. pie plate; trim pastry even with edge.
  4. Pour green bean mixture into crust. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edge.
  5. In a small bowl, beat the egg and cream; brush over lattice top. Bake at 400 degrees for 25-35 minutes or until golden brown.


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