Ingredients Jump to Instructions ↓

  1. 3 cups sliced fresh mushrooms

  2. 4 tablespoons butter, divided

  3. 2-1/2 cups chopped onions

  4. 6 cups cut fresh green beans (1-inch pieces)

  5. 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme

  6. 1/2 teaspoon salt

  7. 1/4 teaspoon pepper

  8. 1 package (8 ounces) cream cheese, cubed

  9. 1/2 cup 2% milk

  10. CRUST:

  11. 2-1/2 cups all-purpose flour

  12. 2 teaspoons baking powder

  13. 1 teaspoon dill weed

  14. 1/4 teaspoon salt

  15. 1 cup cold butter, cubed

  16. 1 cup (8 ounces) sour cream

  17. 1 egg

  18. 1 tablespoon heavy whipping cream

Instructions Jump to Ingredients ↑

  1. Green Bean Mushroom Pie Recipe photo by Taste of Home 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.


Send feedback