Ingredients
3 cups sliced fresh mushrooms4 tablespoons butter, divided2-1/2 cups chopped onions6 cups cut fresh green beans (1-inch pieces)2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme1/2 teaspoon salt1/4 teaspoon pepper1 package (8 ounces) cream cheese, cubed1/2 cup 2% milkCRUST:2-1/2 cups all-purpose flour2 teaspoons baking powder1 teaspoon dill weed1/4 teaspoon salt1 cup cold butter, cubed1 cup sour cream1 large egg1 tablespoon heavy whipping cream
Preparation
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 until beans are crisp-tender, 18-20 minutes. 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 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 1 portion to fit a deep-dish 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° until golden brown, 25-35 minutes.
