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Friday, December 23, 2011

Sausage Apple Pie

This is one of my husband's favorite dishes, and has become a favorite of everyone I've shared it with.  Sausage, apples and cheese may seem like a strange combination, but think about it...pork and apples are a pretty common combination as are cheese and apples.  There's a culinary syllogism here, and trust me, it works! 

I like using hot sausage to offset the sweetness of the pie filling with extra sharp cheddar, but feel free to substitute mild sausage or another type of cheese.

This pie reheats beautifully, so it is ideal for make-ahead breakfast, brunch or dinner.  Serve with fruit salad before noon and green salad after noon :D  It also can be frozen in its assembled-unbaked state or after baking.

Sausage Apple Pie
Makes 8 servings

1 lb. pork sausage, browned
1 16-20 oz. can apple pie filling
1 pie crust (homemade or store-bought)
1 1/2 cups shredded cheese (cheddar or other)

Combine cooked sausage and apple pie filling.  Arrange pie crust in a pie plate and trim edges.  Pour sausage-apple filling into crust and top with cheese (freeze now if desired). 

If frozen, thaw.  Bake 30-40 minutes at 350F, until top is lightly browned.  Pin It

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