Sausage and apple pie

Cheesy Apple and Sausage Pie

A perfect casserole for apple season! Tart green apples baked with sweet Italian sausage in a pie crust, topped with Italian cheeses.

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

With apple season in full swing, and cooler weather on the way, here’s a casserole pie that combines sweet Italian sausage with tart green apples, and a mix of cheeses.

Our neighbor Pat (the wonderful neighbor who has been teaching me all about organic gardening) brought over this delicious casserole for a block party recently. What a hit!

For more information on which apple varieties are best for baking, check out our Guide to Apples.

Cheesy Apple and Sausage Pie

Ingredients

• 1 basic pie dough recipe, rolled out and lining a 9 or 10-inch pie dish, or 8×8 baking dish, chilled (or one frozen pie crust)
• 2 large tart green apples, peeled and sliced 1/4-inch thick
• 1/2 medium onion, chopped (about half a cup)
• 1 teaspoon sugar
• 3 Tbsp butter
• 3/4 lb sweet Italian sausage (bulk, or removed from casings)
• 1 clove garlic, minced
• 2 cups (8 ounces) shredded fontina, provolone, and or asiago cheese
• 1 cup ricotta cheese
• 1/4 cup feta cheese
• 2 eggs, slightly beaten

Method

Preheat oven to 350°F. Line the inside of a pie shell with heavy aluminum foil, pressing against the dough on the sides. Fill all the way to the rim with pie weights (sugar or beans work well). Bake for 35 minutes or until the crust begins to brown. (Sometimes store-bought frozen crusts do not require as much baking time as homemade crusts.)

Remove the pie crust from oven and let cool. Remove the foil and pie weights.

Melt butter in a large skillet on medium heat. Add the apples, onions, and sugar, cook, stirring occasionally, until tender, about 5 minutes.

In the last 30 seconds or so, add the garlic and cook until fragrant. Transfer mixture to a separate bowl.

Add the Italian sausage to the skillet. Cook on medium heat, stirring only infrequently, until sausage is cooked through. Remove from heat.

Remove the sausage with a slotted spoon to a dish lined with paper towels to absorb the excess fat.

Place sausage on bottom of pre-baked pie crust. Add the cooked apple onion mixture over the sausage.

Pour the cheese egg mixture over the apple mixture and spread it so it evenly covers the pie.

Bake at 350°F for 35 to 40 minutes, until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

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Sausage and Apple Pie

It was quite something to experience an entire photo shoot come to a halt when this richly scented savory pie emerged from the oven. After the last shot was taken, a green salad and bottle of white wine quickly materialized, but by the time I got to the makeshift table for a piece, the pie had all but disappeared.

On-Demand: Listen to Faith’s conversation with Kate McDermott about this savory pie recipe (Sunday dinner, anyone?). If you’re cooking for the holidays, Faith and Kate also dished about the many perfect-for-Thanksgiving pie recipes in the book. If you’re not hungry when you start listening, you will be by the time you hear the closing theme music.

Need more holiday recipes? Check out our page devoted to Our Best Thanksgiving Recipes.

Excerpted from Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life by Kate McDermott. Published by The Countryman Press • A division of W.W. Norton & Company. Copyright © 2016 by Kathleen L. McDermott, Photographs Copyright © 2015 by Andrew Scrivani.

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Sausage and apple pies

Pies and sausages are great autumnal staples, so what better way to celebrate the season than make a pie with sausages in it. Karen shares a recipe for some cute sausage and apple pies. Good enough for a family mid-week meal or for any festive buffet table.

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Pies and sausages are just my favourite food, so what better way to celebrate autumn than make a pie with sausages in it, that way I get the best of both worlds, and a sausage pie seems to keep my family happy too. Plus, bangers are a thrifty way to add meat to the family weekly meal plan, and the kids love them too.

Although I am a pretty competent pastry maker, I hold my hands up to usually buying puff pastry – although, I do like to make my own for very special occasions and when I have time. So, the recipe I am sharing today is an easy one, as it uses ready-made shop bought puff pastry for ease and to save time. It also uses a pack of pork sausages as the base of the filling with some seasonal fruit, apples. As well as the apples, I like to add another seasonal ingredient, and that’s fresh sage for a lovely herbal flavour.

These little, quick and easy, ‘frilly’ sausage and apple pies are so easy and yet they look quite posh – so, they are good enough for a family mid-week meal or for any festive buffet table.

Although I used a muffin tray for the pies, I have also made these pies in a Yorkshire pudding tin, the one that has four indentations and is about two and a half times wider than the diameter of a muffin tin. That way, you get four (or sometimes five or six) larger pies.

However, if smaller pies are what you are after, than use the muffin tray size, which makes perfect size ‘pie-lets’ for a Bonfire Night party when served with baked spuds and hot soup. These little pies are also perfect for the freezer and can be frozen when unbaked or when baked; just pop them in the oven from frozen if unbaked and reheat them for 5 minutes if already baked.

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Sausage and Apple Pie

Breakfast. dessert. how about both?

Baked Brie with apricot jam.

Do you taste what I’m getting at here?

The juxtaposition of sweet and savory/salty isn’t some surprising new trend. Roast meats have long been served with a sweet accompaniment: applesauce with pork, mint jelly with lamb, chutney with roast chicken.

But the sweet/salty/savory combo in baking is a bit more unusual. And it’s often a base sweet that’s served with a savory/salty condiment. Witness the oh-so-trendy caramels (or chocolate) with sea salt.

Personally, I’ve wondered for several years why Kettle Brand chips or some other «with it» chip manufacturer hasn’t come out with a salty-sweet potato chip. I mean, french fries and ketchup are basically salty/sweet; why not just take your basic salted chip and add a touch of crunchy sugar?

NO ONE listens to meeeeee.

If the potato chip equivalent of kettle corn sounds good to you, then you’re definitely into these seemingly opposing flavors playing nicely together.

And I bet you won’t be afraid to try this Sausage and Apple Pie.

We all love apple pie, right? And who doesn’t enjoy breakfast sausage?

So it’s just a small step to combine these two bold flavors in a flaky, buttery crust, and see what happens.

My opinion? These guys make beautiful music together. Especially when you add a sweet/buttery topping (think brown-sugar cured bacon).

Ready to cast aside any lingering doubts and take the apple-sausage plunge?

First step: Cook 1 pound of breakfast sausage until it’s nice and brown. Transfer the cooked sausage to some paper towels to drain and cool, and pour off most of the fat, leaving just a sheen in the pan. Set the pan aside for now; you’ll come back to it.

Next, the crust; I’m making a simple butter crust here. For a cheddar cheese version, follow along on the recipe page.

Whisk together 2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour and 1 teaspoon salt.

Add 8 tablespoons cold butter, working it in until the mixture is crumbly.

Divide the mixture in half. Add 1/2 cup brown sugar to one half; this will be the topping.

Squeeze the remaining crust mixture into a cohesive ball, dribbling in a tablespoon or so of ice water if necessary to bring the dough together. Shape the ball into a disk. Place it in the fridge to chill and relax while you prepare the apples.

Start with about 2 pounds of apples, which is about 5 medium, or 4 large.

Peel, core, and slice the apples; an apple peeler/corer/slicer makes quick work of this task. You want about 6 cups of apples, more or less; don’t be fussy.

Transfer the apples to the pan in which you fried the sausage, and add the following:

1/4 teaspoon salt
1 cup (227g) apple cider or apple juice, or substitute 1/4 cup (57g) boiled cider + 3/4 cup (170g) water
1/2 cup (92g) brown sugar

Cook the sliced apples for 15 minutes, or until the apples are tender and the liquid is syrupy.

While the apples are cooking, go back to your pie crust.

Start preheating your oven to 425°F.

Roll the chilled crust about 12 1/2″ diameter. If it’s been in the fridge longer than 30 minutes or so, you may need to let it warm a bit; it should be fairly easy to roll, not stiff and unforgiving.

Place the crust in a 9″ pie pan. Crimp the edges of the pastry to make a nice-looking rim.

By the way, see how raggedy my crust is when I roll it out? This is kind of a hallmark of a high-fat crust; it’s tender, and tends to split around the edges.

But, who cares? Once it’s in the pan, it’s easy to patch any holes, and turn those ragged edges into something passably pretty.

OK, back to the apples.

See how the liquid is so bubbly that the bottom of the pan is showing in spots? That means the apples are ready.

Stir the cooked sausage into the apples.

. then spoon the filling into the crust.

Top with the brown sugar crumb topping.

Set the pie pan on a parchment- or foil-lined baking sheet, to catch any potential drips.

Bake the pie for 15 minutes, then lower the oven heat to 375°F and bake for an additional 35 to 45 minutes, until the crust is very brown. If the crust appears to be browning too quickly, tent it lightly with foil.

Remove the pie from the oven. Both crust and crumb topping should be golden brown.

The filling should be bubbling up through the crumb crust in spots.

Let the pie cool for 30 minutes or so before serving; it’ll be pretty messy if you don’t give the soft apples a chance to set up a bit.

So, what do you think – are you willing to give this pie a try? I usually served it at brunch, and even the reluctant tasters go back for more.

Now, for those of you who like to print out the recipe from our recipe site, and compare it to the blog pictures, you’re out of luck: while the blog matches the recipe’s filling, the crust is different. The crust I’ve just shown you is detailed in the «tips from our bakers» section of the recipe, though, so you can follow along there.

Please read, bake, and review our recipe for Sausage and Apple Pie.

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