Russian Vegetable Pie

(from The Vegetarian Epicure via tastebook.com)

Crust

1-1/4 c flour

1 t sugar

1 t salt

4 oz softened cream cheese

3 T butter

Filling

3 cups shredded cabbage

1/2 lb (8 oz) fresh mushrooms, sliced

1 onion, peeled and chopped

3 T butter

4 oz softened cream cheese

4 – 5 hard-boiled eggs

Basil, marjoram, tarragon, salt and pepper to taste

2 T dried dill weed (the leaves, not dill seed)

Make a pastry by sifting together the dry ingredients, cutting in the butter and working it together with the cream cheese. Roll out 2/3 of the pastry and line a 9” pie dish. Roll out the remaining pastry and make a circle large enough to cover the dish for the top crust. Put it away to chill. (Or you can use two purchased pie crusts. Leave the second one out for a bit to soften, then roll out flat to use as a lid for the pie.)

In a large skillet, melt 2 tablespoons of the butter. Add the onion and cabbage and sauté for several minutes, stirring constantly. Add at least 1/8 teaspoon each of the marjoram, tarragon, and basil, and the salt and pepper. Stirring often, allow the mixture to cook until the cabbage is wilted and the onions soft. Remove from the pan and set aside. Add another tablespoon of butter to the pan and sauté the mushrooms lightly for about five to six minutes, stirring constantly. Spread the softened cream cheese in the bottom of the pie shell. Arrange the egg slices in a layer over the cheese. Sprinkle them with the dill weed, then cover them with the cabbage mixture. Layer the mushrooms on top, then cover with the circle of pastry or the second crust. Press the pastry together tightly at the edges, and flute them. (Or use the tines of a fork to press them together, going all around the flat rim of the pie pan so the two crusts are pressed tightly together.) With a sharp knife, cut a few short slashes through the top crust. Bake at 400 for 15 minutes, then turn the temperature down to 350 and continue baking for another 20 to 25 minutes, or until the crust is light brown.