Uncle Allan and Aunt Ginny’s Mushroom Pie

Aunt Ginny, Uncle Alan, Nana and Granddad

I love mushrooms and often, I wonder if this love is somehow genetic, as most of my family shares my love affair. In the Fall, I find mushrooms to be so seasonal–the rustic, forest-y flavors are a perfect compliment to hearty dishes like stews and roasts.

My Uncle Allan and Aunt Ginny make this mushroom pie every Thanksgiving and apparently, my Nana (mother to Uncle Allan) loved it and had seconds! I will be bringing this to the Thanksgiving feast at my Mom’s house this year.

Uncle Allan says he typically makes it the day before and then warms it up after the Turkey is finished and resting. It is a great dish to make for your own feast or to bring along to a potluck.

Mushroom Pie
Makes eight servings

Filling:
8 cups coarsely chopped mushrooms
2 cups chopped onions
1 t. dried thyme leaves
1/4 t. salt
1/4 cup light cream cheese

Crust:
2 1/4 cup all purpose flour (reserve 1 tablespoon to roll crust
1/4 t. salt
2 t. baking powder
1/2 cup margarine
1/2 cup nonfat sour cream
1 T. low fat milk

Preheat oven to 400ºF.  
To prepare filling: Spray large non stick skillet with cooking spray; place over medium heat.  Add onions; cook, stirring frequently, 4-5 mins until tender.  Stir in mushrooms; cook, stirring frequently, 2 mins. Sprinkle vegetable mixture with thyme and salt, cook, stirring frequently, 4-5 mins until mixture is tender.  Add cream cheese; stir until cream cheese is melted. Remove from heat and set aside.
To prepare crust: In a large bowl, combine flour, baking powder and salt; blend. With a pastry blender or 2 knives, cut in margarine until mixture resembles coarse crumbs.  Add sour cream, stir until mixture forms a soft dough.
Sprinkle clean work surface with reserved 1T of flour; roll 2/3 of dough into a 12” circle.  Fit dough into a 9” pie plate.  Transfer filling to crust-lined pie plate.
Roll remaining dough into a 10”x7” rectangle about ¼” thick.  Cut into 10”x1” strips.  Weave into lattice over filling; pinch edges of crust and lattice together; flute rim.  Brush lattice topping and crust rim evenly with milk; bake 30-40 mins until crust is golden brown.  
Let stand 10 minutes before cutting.
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