Fall is my favorite season. Not only are the trees gorgeous but they produce some beautiful bounties. Fresh picked honey crisp apples, yes please! We have been celebrating the season with this pie for over ten years, it truly captures the season.
The original recipe is quite decedent. I’ve improved on it a bit over the years, but it can still be rich and heavy. Making it this year, I decided to take a hand at lightening it up and making the recipe a bit more efficient, without impacting the overall flavor.
Success!
While we enjoy this as dinner, it can really stand in for any meal – breakfast, brunch, lunch or dinner. It is savory with a touch of sweet. Pair with your favorites lightly dressed greens for a delicious fall meal.
Ingredients
- 1 pie crust
- 1/2 lb Jennie-O Italian turkey sausage
- 1 t. Olive Oil
- 2 T. butter
- 2 large Honey Crisp apples, thinly sliced
- 1/2 medium onion, thinly sliced
- 1 t. sugar
- 1 garlic clove, minced
- 2/3 C. ricotta cheese
- 1/8 C. Feta cheese
- 1 C. Fontina Cheese
- 2 eggs
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Line the inside of pie plate with pie dough. Push onto sides and form edges. Poke the bottom of crust with fork. Bake for 8 minutes, remove from oven and set aside.
- Reduce oven temperature to 350 degrees.
- In large skillet, heat olive oil over medium heat. Brown turkey and cook through, stir often and break into large pieces. Remove from pan and set on a plate with paper towel to absorb oil/moisture.
- In same skillet, melt butter over medium heat. Add apple, onion, sugar and a pinch of salt. Cook for about 5 minutes, stirring often. Add garlic and cook another 30 seconds.
- In a bowl stir together eggs, cheese, pinch of salt and pepper until evenly combined.
- Spread sausage on the bottom of the pie crust. Top with apple mixture. Then spread cheese mixture evenly over the top.
- Bake pie for 40 – 50 minutes. You will know when it is done when a knife inserted comes out clean. Let stand 10 minutes, slice and serve.
