Cheesy Apple and Sausage Pie

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A perfect casserole for apple season! Tart green apples baked with sweet Italian sausage in a pie crust, topped with Italian cheeses.

Photography Credit: Elise Bauer

With apple season in full swing, and cooler weather on the way, here’s a casserole pie that combines sweet Italian sausage with tart green apples, and a mix of cheeses.

Our neighbor Pat (the wonderful neighbor who has been teaching me all about organic gardening) brought over this delicious casserole for a block party recently. What a hit!

Apple Sausage Pie

Cheesy Apple and Sausage Pie Recipe

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  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Pre-bake crust time: 40 minutes
  • Yield: Serves 8

Ingredients

  • 1 basic pie dough recipe, rolled out and lining a 9 or 10-inch pie dish, or 8x8 baking dish, chilled (or one frozen pie crust)
  • 2 large tart green apples, peeled and sliced 1/4-inch thick
  • 1/2 medium onion, chopped (about half a cup)
  • 1 teaspoon sugar
  • 3 Tbsp butter
  • 3/4 lb sweet Italian sausage (bulk, or removed from casings)
  • 1 clove garlic, minced
  • 2 cups (8 ounces) shredded fontina, provolone, and or asiago cheese
  • 1 cup ricotta cheese
  • 1/4 cup feta cheese
  • 2 eggs, slightly beaten

Method

1 Pre-bake the pie crust: Preheat oven to 350°F. Line the inside of a pie shell with heavy aluminum foil, pressing against the dough on the sides. Fill all the way to the rim with pie weights (sugar or beans work well). Bake for 35 minutes or until the crust begins to brown. (Sometimes store-bought frozen crusts do not require as much baking time as homemade crusts.)

Remove the pie crust from oven and let cool. Remove the foil and pie weights.

2 Cook the apple, onions, sugar in butter: Melt butter in a large skillet on medium heat. Add the apples, onions, and sugar, cook, stirring occasionally, until tender, about 5 minutes.

In the last 30 seconds or so, add the garlic and cook until fragrant. Transfer mixture to a separate bowl.

3 Cook the sausage: Add the Italian sausage to the skillet. Cook on medium heat, stirring only infrequently, until sausage is cooked through. Remove from heat.

Remove the sausage with a slotted spoon to a dish lined with paper towels to absorb the excess fat.

4 In medium sized bowl, mix together the cheeses and beaten eggs.

5 Layer sausage, apple mixture, and cheese mixture in pie crust: Place sausage on bottom of pre-baked pie crust. Add the cooked apple onion mixture over the sausage.

Pour the cheese egg mixture over the apple mixture and spread it so it evenly covers the pie.

6 Bake: Bake at 350°F for 35 to 40 minutes, until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

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Apple Sausage Pie

Showing 4 of 41 Comments

  • Sherri Orsucci

    This was delicious. You really need to use tart apples. I didn’t quite understand removing the foil. Do you return the crust to the pie pan?

  • Christine

    I found this recipe to be quite tasty, and my boyfriend and I both loved it. The only thing I did differently was to slice the sausage lengthwise and then in half before layering it into the bottom of the pie dish. It allowed for more space for the apples mixture and it also allowed me to confirm the doneness of the sausages.

    All in all, an big hit.
    Thanks!

  • Marcy

    I made this dish this weekend, and it was very good. The apples give it a unique taste. I was very confused how I was to use all of the cheese/egg mixture given that with just the sausage and apples, I was already to the rim of the pie crust. We just spackled it higher and higher, assumed we’d have spillaged – which we did, and used a cookie sheet. Turned out great!

  • Nate

    Although it’s sad to see Summer coming to an end, I do look forward to all the great apples coming in. Do you have to use Granny Smiths, or can you use other, sweeter apples?

  • Maureen

    This looks yummy! I’m eager to try, but don’t eat flour/wheat. Will this keep its shape without the pie crust?

    Probably won’t hold its shape, but I’m sure it will still taste good. ~Elise

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