A slice of Sausage and Apple Pie
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Sausage and Apple Pie

Sausage and Apple Pie is not only great for breakfast or brunch but is hearty enough for dinner.  A dish all will enjoy and even heats up great for leftovers. A showstopper for your next brunch or relaxing weekend breakfast.
Prep Time30 mins
Cook Time35 mins
Course: Breakfast
Cuisine: American
Keyword: apples, Italian sausage, ricotta cheese
Servings: 8
Calories: 477kcal


  • pie crust
  • 2 Fuji apples peeled and thinly sliced
  • ½ cup sweet onion chopped
  • 1 teaspoon sugar
  • 3 tablespoons butter
  • 1 lb italian sausage casing removed
  • 1 clove garlic minced
  • 2 ¼ cups fontina asiago, provolone, shredded (a mixture of three cheeses)
  • 1 cup ricotta cheese
  • 2 eggs slightly beaten


  • Preheat oven to 425º. Place pie crust in 9 inch pie plate and line with parchment paper. Place pie weights or beans on the parchment paper. Bake for 8 minutes, remove parchment and pie weights, prick the bottom with a fork. Return to the oven and cook until lightly brown for about 4 minutes. Turn oven down to 350º.
  • Over medium heat, melt butter in large skillet. Add apples, onions and sugar and cook until soft, about 5-10 minutes. Once softened, add garlic and cook for an additional minute. Transfer to a bowl. In the same skillet cook the sausage until browned and cooked through. Remove and drain on a paper towel.
  • In a separate bowl, combine the mixture of cheeses, ricotta and eggs and mix until combined.
  • Layer sausage in the bottom of the prepared pie crust, then add apples and spread cheese mixture over the top.
  • Bake at 350º for 35-40 minutes, until it no longer jiggles. Let stand for 10 minutes before slicing.


Calories: 477kcal | Carbohydrates: 10g | Protein: 23g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 154mg | Sodium: 792mg | Potassium: 275mg | Fiber: 1g | Sugar: 6g | Vitamin A: 691IU | Vitamin C: 4mg | Calcium: 290mg | Iron: 1mg