Green Bean Mushroom Pie

• 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
• 2-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon dill weed
• 1/4 teaspoon salt
• 1 cup cold butter, cubed
• 1 cup sour cream
• 1 large egg
• 1 tablespoon heavy whipping cream

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 400u0b0 for 25-35 minutes or until golden brown.

mushrooms, butter, onions, green beans, thyme, salt, pepper, cream cheese, milk, flour, baking powder, dill weed, salt, cold butter, sour cream, egg, heavy whipping cream

Taken from www.tasteofhome.com/recipes/green-bean-mushroom-pie/ (may not work)