Apple And Sausage Pie Recipes

SAUSAGE, APPLE & LEEK PIE

Steps:

• Heat oven to 200C/180C fan/gas 6. Fry the sausages in a large frying pan until browned all over, remove and set aside. Remove most of the fat left in the pan, then add leeks and soften for 8-10 mins. Add the peeled apple slices and cook for 1 min more. Stir in the flour, followed by the mustard. Pour over the stock and bubble for 2 mins to make a sauce.
• Chop the sausages into chunks and stir into the pan. Then, tip everything into a large ovenproof dish. Top with the pastry, trimming off any excess and glaze with the egg. Bake for 25 mins until golden.

APPLE AND SAUSAGE PIE

Steps:

• Preheat oven to 450 degrees.
• Prepare crust.
• Combine sugar, cinnamon, salt, lemon zest and flour in a large mixing bowl.
• Arrange apple slices in layers with sausage slices over bottom crust, sprinkling it all with the flour mixture.
• Sprinkle with lemon juice and dot with butter.
• Place top crust over filling. Fold edges under bottom crust to seal and place slits to allow steam to escape.
• Bake for 10 minutes, then reduce oven to 375 degrees for 45-50 minutes till apples are tender when pierced with a fork.
• NOTE: 2 7lb cans of apple slices is enough for 10 pies. 1 pie = 8 servings.

APPLE SAUSAGE BREAKFAST PIE

Steps:

• Preheat oven to 400.
• Cook pork sausage and drain on absorbent paper.
• According to directions, prepare half of pie crust and place in 9" pie pan.
• Flute edge and prick bottom.
• Bake 8 minutes.
• Reduce heat to 375.
• Pour apple filling into partially cooked pie crust.
• Arrange sausage in spoke fashion on filling.
• Sprinkle with cheese.
• Combine remaining pie crust with brown sugar and sprinkle over pie.
• Return to oven and bake 25 - 35 minutes until brown.

SAUSAGE AND APPLE PIE IN A CHEDDAR CRUST

Steps:

• *Used a combination of Granny Smiths (for their tart flavor and crisp texture) and Cortlands (for their sweetness and softer texture). If you use all Granny Smiths or all Cortlands (or other kinds of apples), adjust the amount of sugar to your taste.
• CRUST:.
• In a medium-size mixing bowl, whisk together the flour and salt. Using an electric mixer, a pastry blender or fork, or your fingers, cut and mix the cheese and butter into the flour mixture until the fat and flour form a crumbly mixture. Add the lemon juice or vinegar, then sprinkle on just enough water so that you can gather the dough into a cohesive ball.
• Divide the dough in half, and flatten each half into a 1-inch thick round. Wrap one of the rounds in plastic wrap or waxed paper, and refrigerate it while you work with the other. Transfer the remaining dough to a well-floured work surface. Roll it into a 12-inch circle, using as few strokes of the rolling pin as possible; the fewer times you touch the crust at this point, the more tender it'll be when it's baked. Transfer the circle of dough to a 9-inch pie plate (a giant spatula works great here), and gently fit it to the pan's contours. Again, if you push and stretch the dough too much during this stage, it'll shrink when you put it in the oven.
• FILLING:.
• Peel, core and slice the apples. In a large, shallow frying pan, cook the apples with the salt, cinnamon, cider or juice, and sugar for 15 minutes, or until the apples are tender and the liquid is syrupy. Add the cooked sausage.
• Spray the crust with some nonstick vegetable oil spray (this helps it stay crisp), then spoon the filling into the crust. Roll out the remaining crust, and center it over the filling. Press the edges of the top and bottom crust together, fold them under (onto the top of the pan's rim), and crimp.
• BAKE:.
• The pie in a preheated 425°F oven for 15 minutes, then lower the heat to 375°F and bake for an additional 35 to 45 minutes, till the crust is very brown. Remove the pie from the oven, and serve it warm or at room temperature.