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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.
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?
Hi Sherri, what’s happening in step one is that you are “blind baking” the crust, or pre-baking it. You line the inside of the pie crust with heavy foil so that it doesn’t bubble up as you bake it. You have to remove this foil before you add the other ingredients. If you do a google search for “blind baking” you’ll see more about the method.
I put dried beans (been using the same beans for years) and no foil. It’s not necessary. I use very little foil, plastic wrap, etc. for environmental reasons. I’ve had the same rolls of wrap for years.
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.)
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 :)
The recipe calls for feta cheese and my husband and I both hate it. can I use another cheese?
You can skip the feta if you want. ~Elise
Wow! Made this last night for company and we were all waiting impatiently for it to cool! They could smell it when they got out of the car and they couldn’t wait to eat it. It did not disappoint! LOVED IT! This is going in my recipe box! Also, I used All of the cheeses, fontina, provolone, feta, asiago and some Parmesan and ricotta. LOVE, LOVE, LOVE!
Is it possible to make this ahead or part of it ahead? I am having guests over for dinner after work and I want to make this.
I made this yesterday for my BF and I as a late dinner. I am gluten free so I skipped the crust as previously suggested, subbed cheddar for the cheese (it’s what we had on hand), and used a full lb of sausage. I layered it all in an 8×8 glass pan. Good god, this is good. So very rich. My BF kept thanking me for cooking it. This will definitely be going into a semi-regular rotation. Hmm… I wonder how it would taste with dried cranberries thrown in…
This recipe is great! So flavourful. I think it would also make a great appetizer if you filled the mini tart shells :)
This sounds wonderful. I’m thinking maybe instead of pie crust under it, pour it into a greased pan and top it with my grandmother’s grandmother’s biscuit recipe which makes a wonderful simple crust. If I get around to trying it, I will let you know how it comes out.
Used mild italian sausage because I did not have sweet sausage on hand. It was a reasonable replacement but I think I will use sweet sausage next time. The husband loved it. Will be making this for the neighbourhood block Halloween potluck!
Oh my! I made this last night and about burnt myself trying to eat the first piece right out of the oven. Brought it in to work this morning and it has been a HUGE hit! Definitely going in the “Wow them!” recipe arsenal!
Just made this tonight…didn’t have sweet Italian sausage, Granny Smiths, ricotta, or any of the other recommended cheeses, lol. Used the sausage from the freezer, which was labeled “strong,”…not sure I would recommend that for a permanent switch. Used Honeycrisp apples, left out the sugar during their cooking…I think that worked fine. Used cottage cheese and cheddar, which was also fine!
Out of this world! What a great combination of flavors! The only thing I skipped over were the directions for the crust. I used a Pillsbury roll-out crust, put it in an 8×8 sq. pan, and just followed the directions on the package for a filled crust.. and it was perfect. Thank you to the poster of this recipe!
Made this yesterday for the first time. My friend absolutely LOVED this as did I. My husband was skeptical when I told him about it but ate two slices when he realized how tasty it was. Definitely making this again.
This is the first pie I’ve ever made and it got rave reviews. I added a bit extra sausage and added more ricotta cheese to the mix and I was able to fill 2 pie crusts.
Your blog is an inspiration to me. Thank you.
Do I freeze the casserole, fully assembled unbaked, or baked and then freeze? How long should it bake for from frozen state? Baking a bunch of casseroles for co-worker in need. Thanks for a great recipe!
If I were freezing, I would cook the entire thing first, let it cool, then wrap in aluminum foil and freeze. I do not know how long it would take to bake from a frozen state. ~Elise
This looks amazing and I am really excited to make this. I am not the best baker in the world, so I was thinking about just using a frozen pie crust. My question is, how does step 1 differ with a frozen pie crust from homemade crust?
There is no difference. You do not need to defrost the pie crust. ~Elise
Elise: do you think this recipe could be doubled for a 9 x 13 inch pan (2x the dough recipe) without any negative consequences?
Sure, why not? ~Elise
It’s in the oven now. The pic made me think that there was a pie crust on top, but didn’t see this in the directions so I decided on no crust on top. Also, I substituted some aged white shape cheddar for some of the provolone to add a bit of a kick. Smells great and I’m sure it’ll be tasty. Thanks for the great recipe:)