Green Bean Mushroom Pie

[Guest guest]

I made this once a long while ago, and followed all the directions.

However,

this last time, I cheated and used a frozen pie crust and one of

those

Pillsbury pie shells for the lattice top. Also, I used a package of

mixed

veggies (maybe a package and a half of those frozen winter variety

mixed

vegetables, didn't measure). It was a nice change of pace, a bit

easier and

came out very good IMO.

 

Green Bean Mushroom Pie

 

3 cups sliced fresh mushrooms

4 Tbs butter or margarine, divided

2 1/2 cups chopped onions

6 cups cut fresh green beans (1 inch pieces)

2 tsp minced fresh thyme or 3/4 tsp dried thyme

1/2 tsp salt

1/4 tsp pepper

1 package (8 oz) cream cheese, cubed

1/2 cup milk

 

CRUST:

2 1/2 cups flour

2 tsp baking powder

1 tsp dill weed

1/4 tsp salt

1 cup cold butter or margarine

1 cup sour cream

1 egg

1 Tbs whipping cream

 

In a large skillet, saute mushrooms in 1 Tbs butter until tender,

drain and set

aside. In the same skillet, saute onions and beans in remaining

butter for 15

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 heat and set aside.

 

In a bowl, combine 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 one portion

of dough

to fit a deep-dish 9-inch 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 400F for 25 to 35 minutes or until

golden

brown. Yield: 8 to 10 servings.

 

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Humans are the only animals that have children on purpose with the

exception of guppies, who like to eat theirs.

-P. J. O'Rourke