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.

  • 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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  • 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?

    • Elise

      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.

  • 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.)

  • 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 :)

  • 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

  • KellyW

    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!

  • Kelly

    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.

  • Shannon

    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…

  • Cindy

    This recipe is great! So flavourful. I think it would also make a great appetizer if you filled the mini tart shells :)

  • Vicky

    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.

  • Jesselyn

    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!

  • Karita

    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!

  • Jane Herriot

    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!

  • Gilda DeMartino

    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!

  • Kim

    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.

  • Joelle

    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.

  • Teresa

    Hi Elise,

    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

  • Neal

    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

  • Paula

    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

  • Slaton Carter

    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:)

  • Chelsea

    Greetings, all!
    I made this last night and thought it was quite good. Used Asiago cheese, and sweet sausage as directed. I didn’t taste the apples as much as I had hoped, though it was quite tasty. I’m about to warm it up for lunch. Would also be a good breakfast.
    Thanks for the recipe!

  • Stacie

    Hi Elise,
    I made this recipe and loved it…linked it to my blog. I hope that is okay!

  • elizabeth

    I made a gluten free version with corn tortillas layered in a pie dish. It held up well, and tasted great.

  • Jeanne

    Since there are just my husband and me I made half of this recipe – just used a smaller pie tin. It was just great! I didn’t have any fontina cheese but used a soft swiss that I had on hand. Leftovers warmed up well in a 300° oven with a piece of foil lightly placed over the top of the pie. Didn’t have any feta but grated on some parmesan.

  • Sussann

    Yummmmmm! Made this for the kids lst night and it was a hit.

  • sue

    Elise, this recipe came just in time.I happened to have all the ingredients on hand. One left over pre-made pie crust pastry, apples from the farmer’s market, Italian sausage in the freezer as well as half container of ricotta remaining from another recipe and some feta left from your tomato/cucumber/feta salad of last week. Eggs are a staple. It was a hit even with the picky eaters in the family.

  • splooshcar

    The dish was good, but fontina cheese completely overpowered the apples and sausage. Also, the abundance of cheese did not allow the egg mixture to seep into other layers and hold it together. I plan try again with provalone and reserve some of the cheese to sprinkle on top.

  • Cynthia

    We had this for dinner last night… it fed four adults very nicely (with a toss salad!) and we all loved it! The flavors all worked well together and, like Jess, I used asiago as the basis cheese. Will keep this recipe close at hand as the weather chills down!

  • Jess

    OH MY GOODNESS! I made this today (in fact I’m eating my first piece right now but couldn’t wait to come and gush) and it is FABULOUS. The combination of flavors is so delightful. I used asiago, as it’s one of my favorite cheeses, and it just goes so nicely with the other ingredients. YUM!!!

  • Simone Simpson

    I’ve made many a dish from this site – but it wasn’t until today that I felt the need to comment on a recipe. Wow. (Really, wow.) I made two – one for a date and one for my kids and myself. Everyone ‘wowed’ all over themselves.

    Kudos to all for cooking and sharing.

  • Patti

    I can’t wait to try this recipe but have a couple of questions………is the sausage a pound of bulk sausage or links of sausage such as Johnsonville Sweet Italian Sausage? Also, can this be made the night before and then baked in the morning? Thanks so much!

    Bulk sausage, or out of casings. You can assemble the ingredients the night before, but I wouldn’t put the filling in the pie crust until right before baking. ~Elise

  • Karen Farina

    Is this served warm? As a main dish? Or can it be served like an Italian calzone or appetizer?
    Sounds really good and different. Does it freeze?

    It should be served warm, and it is more of a main dish casserole than an appetizer. I would expect that it would freeze well. ~Elise

  • Zora

    This was absolutely delicious. I made it last night and my husband and I could hardly wait through the 10-minute “let stand” time! I was going to save some for lunch the next day, but my brother dropped by later and devoured the remainder. So, yeah, it was a big hit! Thanks. :)

  • amy c

    Re: Maureen –
    I doubt it will hold it’s shape without the crust, but I’ll bet you could make it into a frittata and it would hold it’s shape and still be pretty yummy :) You might have to cook the apples and sausage halfway, though, before you put it in the oven, since most frittatas only take about 20 minutes or so (and this asks for 40). I think Elise has a pretty good recipe for frittata…

  • Peggy

    I assumed the sausage was cooked sans casing. How was the sausage prepared when the dish was made for the block party?

    Yes the sausage is without casings. ~Elise

  • Laura

    This sounds fantastic! Quick question — from the picture, it looks like it has a double crust, but there was no mention in the recipe for adding a crust to the top?

    Hi Laura, that’s just a thick layer of cheese.

  • Dannette

    I made a pie similar but with ground pork, onions and apples and a top crust instead of the cheese.

  • 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

  • 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?

  • 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!

  • 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.