Sausage and Apple Pie
1 (One) 9-inch deep-dish pie
1 (One) 9-inch deep-dish pie
Egg Wash
  • 1 eggplus 2 tablespoons (30 grams) water, fork beaten
  1. Cook the sausage and set it aside.
  2. Place the apples, salt, juice or cider, brown sugar, thyme, rosemary, and allspice in a sauté or fry pan and cook on medium-low heat until you can just start to put a fork into the apples. Remove the pan from the heat and set it aside. Reserve the juice.
  3. Pour the juice into a small saucepan. If you have less than a cup, add more juice or cider to make 1 cup, then turn the heat to low and cook until the juice has reduced in amount to about one quarter its amount and has nearly caramelized. Be careful not to let it burn. This will take about 10 to 12 minutes.
  4. Spoon the sausage into the apple mixture, pour over the reduced cider, and mix well.
  5. Adjust the salt to taste and let the filling cool.
  6. Preheat the oven to 400°F (205°C). Roll out the bottom crust and place in your pie pan. Add the filling.
  7. Roll out the upper crust and place it on top. Seal the edges, crimp, and vent.
  8. Brush the pie with egg wash.
  9. Bake for 40 minutes. Give the pie two more egg washes at 10-minute intervals during the first 20 minutes of the bake.
  10. Let the pie cool for 15 minutes or more before serving.
Recipe Notes

Get the recipe for Kate’s Traditional Cheddar Cheese Dough or her Gluten-Free Cheddar Cheese Dough.

This pie can be made with or without a bottom crust. Depending on the type of apples used, there may be a lot of moisture in the filling and the bottom crust will soak it up. It is delicious with a gluten-free cheddar crust, too. The cheddar cheese crust is a little sturdier than a crust without cheese, so don’t make the edges too thick.