Green Bean Mushroom Pie
- 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
- 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
- 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.
- 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.
- 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.
- 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 degrees for 25-35 minutes or until golden brown.