A friend raved about this recipe on Facebook a few weeks back, not sure how I overlooked when it was posted on Simply Recipes (a favorite blog with great recipes). At first glance I have to stay it did not sound too good to me. I decided to give it a try anyway since a friend had just given me a peck of fresh picked apples and I had an abundance of onions from Farmer Dan. I definitely underestimated this recipe, it was delicious. Everyone in the family loved it. The kids especially loved the idea of eating pie for dinner. This recipe is like Fall in a pie crust (though can be enjoyed year round), and makes a great meal when completed with a mixed green salad.
The only adjustment I made to the recipe was to use Jennie-O sweet Italian turkey sausage. I had never used this sausage before, tasted like the real thing to me. The pie did have a bit of sweetness to it, I will use less sugar next time. I also thought the proportion of sausage to apple to cheese was a little off. I would prefer more apple and less ricotta.
- 1 pie crust of choice
- 2 large tart Granny Smith apples, peeled and thinly sliced
- 1/2 medium onion, chopped (about half a cup)
- 1 teaspoon sugar
- 3 Tbsp butter
- 3/4 lb Jennie-O sweet Italian turkey sausage
- 1 clove garlic, minced
- 2 cups shredded fontina, provolone, and or asiago cheese
- 1 cup ricotta cheese
- 1/4 cup feta cheese
- 2 eggs, slightly beaten
- Preheat oven to 425°F. Line the inside of a pie shell with heavy aluminum foil, pressing the dough against the side. Bake for 8 minutes. Remove foil, poke the bottom of the pie crust with the tines of a fork to create air vents. Return crust to oven, bake for an additional 4 minutes, or until the crust just begins to brown. Remove from oven and let cool.
- Reduce oven temperature to 350°F.
- 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. Increase the heat to medium high and in the same skillet add the sausage. Cook, stirring only infrequently, until sausage is browned on all sides and 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.
- In medium sized bowl, mix together the cheeses and beaten eggs.
- 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.
I made this recipe again today to use up some more of the remaining vegetables from our last CSA bag. I made two, one for dinner tonight this week and one to freeze. Since today’s weather is more like a mild summer day I pulled some steaks from the freezer to throw on the grill.