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Brunch Apple-Sausage Pie
Is it a sweet quiche or a savory pie? The line
between dessert and main-dish pies is often a thin
one, and this recipe straddles it nicely. At first
glance the marriage between apples, sausage and
cheese seems a strange one; but in New England,
apple pie with a slice of Vermont Cheddar cheese is
an old-time favorite, as is apple pie for breakfast
-- a breakfast which often includes sausage. So put
aside your reservations and dig in; this pie is
surprisingly good.
Crust
2 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter
1/2 cup brown sugar
Filling
6 medium apples, cored, peeled and sliced approx.
1/4-inch thick
1/2 cup (1 stick) butter or margarine
1/2 cup granulated sugar
1/4 teaspoon cinnamon or 1/4 teaspoon apple pie
spice
1/2 pound sausage meat, crumbled
1 cup (approx. 4 oz.) grated Cheddar cheese
For the Crust: In a large bowl, combine flour and
salt. Cut in butter till mixture is crumbly. Divide
mixture in half (there should be just under 3 cups
total, so divide into two 1 1/4 to 1 1/2-cup
batches). To one half, add 2 to 3 tablespoons cold
water, just enough to form a dough suitable for
rolling. Pat dough into a 1-inch-thick disk and
place in the refrigerator. Add 1/2 cup brown sugar
to the other half, and set it aside.
For the Filling: Melt butter or margarine in a
large, heavy skillet or deep pan set over medium
heat. Add apple slices, stirring to coat. Cook for 5
minutes, stirring occasionally. Sprinkle apples with
sugar and cinnamon or spice, cover pan, and simmer
for 5 minutes. Uncover and cook, stirring
occasionally, for 5 more minutes, or until apples
are tender but still crisp. Remove from heat and
cool.
Cook the sausage meat till done. Drain and set
aside.
To Assemble: Preheat oven to 375°F. Remove dough
from refrigerator. If it's been refrigerated longer
than 1 hour, let it soften at room temperature for
15 to 20 minutes. Roll dough into a circle large
enough to fit into a 9-inch deep-dish pie pan. Fit
dough into pan, and prick all over with a fork. Fill
bottom with pie weights or dried beans, and bake for
10 minutes. Remove from oven. Remove weights or
beans from crust.
Spoon apple mixture into crust. Top with cooked
sausage, then with grated cheese. Sprinkle reserved
crust/brown sugar mixture over all. Return pie to
oven and bake an additional 30 to 40 minutes, or
until crust and topping are golden. Remove from oven
and set on a wire rack to cool slightly. Serve warm.
Makes 6 large or 8 medium servings.
Note: You can easily do several steps at once in
this recipe. Cook the apples and the sausage at the
same time, and while they're on top of the stove,
put the crust into the oven for its initial
10-minute baking. All three will be done and ready
for the final assembling at just about the same
time.
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