This delicious savory pie combines cabbage, onions, mushrooms and herbs with layers of cream cheese and hard-boiled eggs.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Ingredients:
- Pie Crust:
- 3 cups flour
- 1 Tbsp baking powder
- 1 pinch salt and pepper
- 1/3 cup plus 1 Tbsp vegetable shortening
- 6 large eggs, beaten
- .
- Filling:
- 3 cups shredded cabbage
- 1 large sweet onion, chopped
- Olive oil
- 1/2 pound mushrooms
- 1 tsp fresh chopped basil
- 1/2 tsp dried marjoram
- 1/4 tsp dried tarragon
- Salt and pepper to taste
- .
- Additional Layers:
- 4 ounces cream cheese, at room temperature
- 4 hard boiled eggs, sliced
- 1/2 tsp fresh chopped dill or basil
- 1 egg, beaten
Preparation:
Prepare pie dough:
Whisk together flour, baking powder, salt, and pepper. Cut in shortening until mixture forms coarse crumbs. Beat in eggs until a soft, pliable dough forms. Cover and chill while preparing filling.
Prepare filling:
Heat a large skillet over medium heat and coat the bottom with a light layer of olive oil. Add cabbage, onion, and mushrooms. Simmer until cabbage is wilted and tender, stirring often, about 20 minutes. Season with basil, marjoram, tarragon, along with salt and pepper.
Preheat oven to 350 F.
Assemble:
Divide dough in half. Roll out a top and bottom crust on a lightly floured board. Place bottom crust in a 10-inch deep dish pie pan. Spread bottom with cream cheese and cover with a layer of the sliced hard-boiled eggs. Top with cooled cabbage and mushroom filling. Sprinkle lightly with dill or basil. Apply top crust, crimping and sealing edges. Cut four small slits in the center of the top crust in a decorative pattern to allow steam to escape. Brush lightly with the beaten egg.
Bake cabbage mushroom pie about 30 minutes until crust is golden. Let rest 10 minutes before cutting and serving.
Yield: 8 servings
Whisk together flour, baking powder, salt, and pepper. Cut in shortening until mixture forms coarse crumbs. Beat in eggs until a soft, pliable dough forms. Cover and chill while preparing filling.
Prepare filling:
Heat a large skillet over medium heat and coat the bottom with a light layer of olive oil. Add cabbage, onion, and mushrooms. Simmer until cabbage is wilted and tender, stirring often, about 20 minutes. Season with basil, marjoram, tarragon, along with salt and pepper.
Preheat oven to 350 F.
Assemble:
Divide dough in half. Roll out a top and bottom crust on a lightly floured board. Place bottom crust in a 10-inch deep dish pie pan. Spread bottom with cream cheese and cover with a layer of the sliced hard-boiled eggs. Top with cooled cabbage and mushroom filling. Sprinkle lightly with dill or basil. Apply top crust, crimping and sealing edges. Cut four small slits in the center of the top crust in a decorative pattern to allow steam to escape. Brush lightly with the beaten egg.
Bake cabbage mushroom pie about 30 minutes until crust is golden. Let rest 10 minutes before cutting and serving.
Yield: 8 servings
