Farmers' Cabbage and Mushroom Pie
From Farmer John's Cookbook by Farmer John Peterson & Angelic Organics Kitchen
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 in to the pie for even more flavor. - Angelic Organics Kitchen
2 unbaked 9 inch pie crusts
2 Tablespoons olive oil
1 medium onion
1 1/2 Cups chopped mushrooms
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon lemon juice
2 cups chopped cabbage (about 1/2 a head)
4 ounces farmer's cheese, fresh goat cheese, or cream cheese, softened
freshly ground black pepper
3 hard-cooked eggs, sliced
1. 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.
2. Preheat oven to 375 degrees F.
3. Heat the oil in a large skillet. Add the onion; sauté 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.
4. Layer half of the cabbage mixture in the piecrust. Add a layer of sliced eggs. Top with remaining cabbage mixture.
5. Moisten the overhanging edge of pie crust with water. Cover the pie with the top crust, sealing the edges with your fingers. Bake until crust is browned on top, 30 to 40 minutes.
-- Thank you, Amy, for sharing this recipe with us!