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1
In a large skillet over medium-high heat, fry the chopped bacon until soft and just beginning to crisp.
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2
Reduce to medium heat, add the sliced mushrooms, garlic, olive oil, and 1 tablespoon butter and saute until the mushrooms are tender (careful not to burn the garlic); remove from pan and set aside.
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3
Add the remaining butter into the skillet and saute the yellow onions and green beans for 18 to 20 minutes or until the beans are crisp-tender (careful not to overcook).
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4
Stir in the thyme, cumin, green onion, salt, pepper, cream cheese, milk and mushrooms and cook until the cheese is melted.
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5
Remove from the heat and set aside.
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6
Spray a deep-dish 9-inch pie plate with cooking spray, dust it with about 1 teaspoon of flour, and then line it with one of the pie crusts.
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7
Pour the green bean mixture into the bottom crust, evening it across the top.
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8
Cut the remaining crust into 10 to 12 strips.
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9
Make a lattice crust: begin with the shortest strips and lay one strip across the pie vertically near the left edge, then lay another short strip horizontally near the top edge; continue, laying strips alternately vertically and horizontally, until you have a lattice; trim, seal and flute the edge.
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10
In a small bowl, beat together the egg and cream and then brush over the lattice crust top.
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11
Bake at 400 for 25 to 35 minutes or until golden brown.
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12
Notes: we made this for Thanksgiving again this year (2004) and I'm reminded how absolutely tasty it is!
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13
We made some minor alterations: 1) prebaked the bottom crust because we're having to travel with the dish several hours before serving, 2) I used haricot verts instead of regular green beans, and decreased the cooking time on the beans, 3) added a bit of ground sage to the sauteed onions, and 4) instead of doing a lattice I took the top crust and cut decorative shapes into it before laying it over the top.
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14
I took photos and have posted them, although they're not terribly good pics, they might give you an idea of what it looked like this year.
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15
I hope you enjoy both the recipe and the pics!
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16
:)
