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About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
Green Bean Casserole Pie
About This Recipe
|Yield:||6 to 8|
|Active time:||30 minutes, after Green Bean Casserole recipe and pie dough are made|
|Total time:||2 hours|
- 1 recipe Easy Pie Dough, made with no sugar, with 1/2 of the fried shallots from the Green Bean Casserole recipe added to the food processor while processing flour and salt
- 1 recipe Ultimate Homemade Green Bean Casserole, completed through step 5, all ingredients allowed to cool at room temperature for at least 2 hours
- 1 egg white
- Coarse sea salt, such as Maldon
Preheat the oven to 450°F and adjust the oven rack to the center position. Roll bottom pie crust out and fit inside a 9-inch pie plate. Add green bean/mushroom sauce mixture (you may have a little extra). Sprinkle with remaining fried shallots.
Roll out top crust and seal pie. Whisk egg white with 1 tablespoon water. Brush top crust with egg white mixture and cut 3 to 5 holes for ventilation. Sprinkle sparingly with coarse sea salt. Place pie in oven and bake for 15 minutes until pale golden brown. Reduce heat to 350°F and continue baking until deep golden brown and mixture is starting to bubble through the vents, about 45 minutes longer. Allow to cool 15 minutes before serving.