Cheesy Apple and Sausage Pie


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!

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For more information on which apple varieties are best for baking, check out our Guide to Apples.

Apple Sausage Pie

Cheesy Apple and Sausage Pie Recipe

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


  • 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


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

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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43 Comments / Reviews

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Did you make it? Rate it!

  1. Peggy

    Hmm. This did not turn out the way I expected. I cooked the pie longer than the maximum 40 minutes. The cheese layer was never going to get firm. I weighed the cheese, so it should be the correct amount. I used all the cheeses mentioned. If the portion of each cheese matters, there should be ounces of each cheese to include. I ended up with a cheese level at was not firm and drooped over the sides of the rest of the ingredients, even though I let it rest for 10 minutes. In my opinion there was way too much cheese. The sausage and apples disappeared. I will not be making it again.


  2. 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?


    Show Replies (1)
  3. Mary

    My family of picky eaters loved this dish. Like a few other posters I eliminated the feta. The texture of the creamy baked ricotta over the rougher crumbled sausage mixed with soft apples was a good eating experience. The layers set really nicely and were easy to slice and serve. Next time I might try the recipe using Gimme Lean, the soy version of Jimmy Dean, so we can share the meal with vegetarian friends (who eat dairy.)


  4. Shirley

    I fixed this to use up some ricotta and feta cheese. It looked beautiful coming out of the oven and it was easy to prepare to put in the oven. We had it for dinner and it was good, however, I will not fix it again the way I did as we did not care for the ricotta-feta-fontina mixture. The mixture of cheeses did not work for us. But, I love the idea or a sausage pie :)

  5. Barbara

    The recipe calls for feta cheese and my husband and I both hate it. can I use another cheese?
    Thanks, Barbara

    You can skip the feta if you want. ~Elise

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