 |
Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
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 mushroom I use. -Tara Walworth, Maple Park, Illinois Ingredients:
3 cups sliced fresh mushrooms |
4 tablespoons butter, divided |
2-1/2 cups chopped onions |
6 cups cut fresh green beans (1-inch pieces) |
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 package (8 ounces) cream cheese, cubed |
1/2 cup 2% milk |
crust: |
2-1/2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1 teaspoon dill weed |
1/4 teaspoon salt |
1 cup cold butter, cubed |
1 cup (8 ounces) sour cream |
1 egg |
1 tablespoon heavy whipping cream |
Directions:
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 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.
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.
3. 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.
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° for 25-35 minutes or until golden brown. Yield: 8-10 servings.
|
|