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Farmer’s Cabbage and Mushroom Pie
From Athens Locally Grown
<p>This is a farmer’s pie: rustic, a little rude, and down-right delicious. Traditionally, the pie was set in the middle of the table and everyone, fork in hand, had at it. But you can serve it in slices to avoid fights over the last bits. Try crumbling a few slices of crispy bacon into the pie for even more flavor.</p>Source: Farmer John’s Cookbook: The Real Dirt On Vegetables (Entered by Eric Wagoner)
Serves: 6 to 8
Ingredients
2
unbaked 9-inch pie crusts
2 tablespoons
olive oil
1/2 cup
chopped onion
1 1/2 cups
chopped mushrooms
1 teaspoon
fresh thyme
1/2 teaspoon
lemon juice
2 cups
chopped cabbage
4 ounces
farmers cheese or cream cheese
Salt, pepper
3
hard boiled eggs, sliced
Step by Step Instructions
- Place one of the pie crusts into the bottom of a pie pan, making sure to leave at least 1/2 inch of dough hanging over the edge. Refrigerate both top and bottom crust until you are ready to use.
- Preheat oven to 375 F.
- Heat the oil in a large skillet. Add the onion, saute until tender, about 5 minutes. Stir in the mushrooms, thyme, and lemon juice. Add the cabbage, cook until tender, 15 to 20 minutes. Stir in the cheese and add salt and pepper to taste.
- Layer half the cabbage mixture in the piecrust. Add a layer of sliced eggs. Top with remaining cabbage mixture.
- Moisten the overhanging edge of pie crust with water. Cover the pie with the top crust, sealing the edges with fingers. Bake until crust is browned on top, 30 to 40 minutes.