September is the time for pie. Summer fruits are transitioning into fall’s apples & pears, and it’s cool enough to turn the oven back on and add an extra blanket to the bed. But what’s good enough for dessert should be good enough for dinner, too. This mushroom pie is one of my fall weather dinner favourites.
Let me tell you about this pie – the savoury kind, butter-based with mushrooms spiked with thyme, a latticed crust that flakes & tears like something bakery-born. This is a pie for hearty eaters; calorie-counters will not approve. Look out for friends who don’t eat mushrooms; they’ve been known to eat the crust while it sits on the stove. Serve it with a roast or, like us, let it take centre stage with some greens & mustard vinaigrette to back it up.
2 1/2 cups chopped onion
3 tbsp butter
8 cups chopped mushrooms
1 tsp dried thyme
1/2 tsp salt
lots of freshly ground pepper
8 oz cream cheese, cut into chunks
2 1/2 cups flour
2 tsp baking powder
1/4 tsp salt
1 cup butter
1 cup sour cream
1 tbsp milk
1. Make the filling: In a large frying pan, melt the butter over medium heat. Add the onions and saute until translucent. Add mushrooms & thyme; continue cooking, stirring occasionally, until the mushrooms begin to sweat. Add salt, pepper and cream cheese, stirring occasionally until the cheese is melted and the mixture has thickened. Turn off heat and set aside.
2. Make the crust: In a large bowl, combine flour, baking powder & salt. Cut in butter until evenly textured. Add sour cream and stir gently to form a sticky dough. Sprinkle a bit of flour over the dough and form into a bowl.
3. Assemble the pie: On a floured surface, roll out 2/3 of the dough to fit your pie plate. Gently transfer it to your pie plate, and fill with the mushroom mixture. Roll out the remaining dough and cut it into 1-inch strips. Weave them, latticed, over the filling. Fold the ends of each strip under the bottom crust, pinching to seal. In a small bowl, whisk the egg & milk together. Brush it generously over the crust; discard any leftovers.
4. Bake it: Bake the pie for 25-35 minutes at 400 degrees; the crust will be golden and puffed.