Yes, apple sausage pie is as good as it sounds. The recipe is a King Arthur Flour special, and I've made it countless of times since that first mouthwatering bite one Sunday morning well over a decade ago. It has been both a brunch and supper dish, especially during Autumn when fresh apples are available. The flavors of sausage rich with sage, cinnamon, apples, and sharp cheddar cheese is a delight to the tongue. For supper I usually serve a pumpkin soup to accompany it. The flavors compliment each other beautifully.
Over the years, I've modified the recipe to allow for time constraints and lessened the butter and sugar amounts, but only slightly. Do try this recipe, though. You will be glad you did.
Apple Sausage Pie (from King Arthur Flour)
Crust:
2 c. flour
1/2 tsp. salt
3/4 c. butter
1/2 c. sugar (set aside)
Combine flour and salt. Cut in butter. Divide mixture in half. (I only reserve 1 c. of crumbs, adding more water as necessary.) To one half, add 2-3 tbs. water. Stir lightly with a fork until a dough forms. Refrigerate. Add brown sugar to other half. This will be the crumb topping.
Roll out dough to fit a 9 in. pie plate. Prick crust with a fork. Bake 10 min. Remove from oven.
Filling:
6 med. apples, sliced
1 stick butter (I omit all but 1 tbs.)
!/2 c. sugar (I omit)
1/4 tsp. cinnamon (I use 1/2 tsp.)
1/2 lb. breakfast sausage, cooked and drained (I increase to 1 lb.)
1 c. grated cheddar cheese (I use extra sharp)
While crust is baking, cook apples in butter for 5 min. Sprinkle with sugar and cinnamon; cover and cook for 5 min. Uncover and continue to cook gently for 5 min. more. Remove from heat and cool slightly. Spoon apples into crust. Top with sausage, then cheese. Sprinkle reserved crumb mixture on top of cheese. Bake pie for 30-40 min. or until golden brown. Serve warm. Makes 1 - 9in. pie.
