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
- 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