Sausage And Apple Pie In A Parmesan Thyme Crust Recipes

APPLE PARMESAN PIE

Steps:

• Chill the bowl and blade of a food processor for 1 hour before starting.
• For the dough: To the food processor, add the flour and salt and pulse to combine. Add the cold butter and the cheese and pulse 3 or 4 times or until chickpea-sized pieces of butter remain. With the machine running, drizzle in the ice water until the dough just starts to come together. Turn the dough out onto a piece of plastic wrap and form into a flat disk. Wrap tightly and refrigerate for at least an hour and up to 2 days.
• Position an oven rack on the lower third of the oven. Preheat the oven to 400 degrees F.
• For the filling: In a medium bowl, combine the apples, sugar, lemon juice, flour, salt and cinnamon. Toss well to coat evenly.
• Divide the dough in half. Roll out one of the dough pieces to an approximately 11-inch round and line the bottom of a 9-inch pie plate. Fill the pie crust with the apple mixture. Roll out the remaining dough into another 11-inch round and place on top. Trim the edges so there is a 1/2-inch overhang around the plate. Tuck the overhang under itself and press down to seal the edge. Using 2 knuckles and the tip of your finger, crimp the edges to make a decorative edge. Cut an X in the center of the top pie crust and open the corners to make a small hole in the center of the pie. Brush the pie evenly with the egg and sprinkle with the Parmesan cheese.
• Place on a rimmed baking sheet and bake until the crust is deep golden brown and the mixture inside is bubbling, about 45 minutes. Remove to a wire rack and cool for at least 2 hours before serving.

SAUSAGE AND APPLE PIE IN A PARMESAN THYME CRUST

Steps:

• Heat a large skillet over medium heat. Add sausage; cook, breaking meat apart with a wooden spoon, until browned, about 5 minutes. Add apple; cook and stir until starting to soften, 2 to 3 minutes. Season with salt. Let filling stand until cooled, at least 15 minutes.
• Beat egg and egg yolk together in a small bowl to make egg wash.
• Preheat oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper.
• Unroll pastries onto a lightly floured work surface. Spread and gently press 1 tablespoon Parmesan cheese and 1/2 teaspoon thyme over each pastry.
• Slice each pastry crosswise into 4 wedges. Add a generous 1/4 cup filling to each wedge. Brush edges with egg wash. Fold dough over the filling and seal the pies. Crimp edges with a fork and trim any excess dough. Arrange pies on the prepared baking sheets. Brush with any remaining egg wash; sprinkle the remaining 2 tablespoons Parmesan cheese and 1 teaspoon thyme over pies. Season with pepper.
• Bake in the preheated oven until golden brown, rotating pans halfway through, 12 to 15 minutes. Let cool before serving, about 10 minutes.