Sausage and Apple Pie in a Cheddar Crust

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Yield: 9" pie, 8 to 10 servings

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England's Cheshire Pie, a hearty combination of boneless pork loin and cider-moistened apples in a flaky crust, is the inspiration for this sausage and apple pastry. Serve this warm, with fruit salad, at breakfast or brunch. Or heat some up for Sunday night supper, where it goes wonderfully well with a plain green salad.

Sausage and Apple Pie in a Cheddar Crust

star rating (12) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 9" pie, 8 to 10 servings
Published: 10/10/2012

Ingredients

Crust

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • heaping 1/4 teaspoon salt
  • 1 cup shredded cheddar cheese
  • 1/2 cup (8 tablespoons) cold unsalted butter
  • 1 teaspoon lemon juice or vinegar
  • 2 to 4 tablespoons cold water

Filling

  • 4 large or 5 medium apples, about 6 cups peeled, cored, and sliced
  • 1/4 teaspoon salt
  • 1 cup apple cider or apple juice; or substitute 1/4 cup boiled cider + 3/4 cup water
  • 1/2 cup brown sugar
  • 1 pound ground pork sausage, cooked and drained

Tips from our bakers

  • Use your favorite baking apples — a combination of Granny Smiths (for their tart flavor and crisp texture) and Cortlands (for their sweetness and softer texture) is nice. Northern Spies or Ginger Golds are wonderful, if you can get them.
  • Want to omit the cheese, and give this pie a crumb crust? Whisk together 2 1/2 cups (10 1/2 ounces, 298g) King Arthur Unbleached All-Purpose Flour and 1 teaspoon salt. Add 8 tablespoons cold butter, working it in until the mixture is crumbly. Divide the mixture in half. Add 1/2 cup brown sugar to one half; this will be the topping. Squeeze the remaining crust mixture into a cohesive ball, dribbling in a tablespoon or so of ice water if necessary to bring the dough together. Roll the dough, place it in a 9" pie pan, and add the filling. Spread the crumbly brown sugar mixture on top. Bake as directed at right.

Directions

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1) Preheat the oven to 425°F.

2) To make the crust: In a medium-size mixing bowl, whisk together the flour and salt.

3) 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.

4) Add the lemon juice or vinegar, then sprinkle on just enough water so that you can gather the dough into a cohesive ball.

5) Divide the dough in half, and flatten each half into a 1" 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.

6) Roll it into a 12" 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" 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.

7) To make the filling: In a large, shallow frying pan, cook the sliced apples with the salt, cider or juice, and sugar for 15 minutes, or until the apples are tender and the liquid is syrupy.

8) Stir the cooked sausage into the apple mixture, and remove the pan from the heat. Spoon the filling into the crust.

9) 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.

10) Bake the pie for 15 minutes, then lower the oven heat to 375°F and bake for an additional 35 to 45 minutes, until the crust is very brown. If the crust appears to be browning too quickly, tent it lightly with foil.

11) Remove the pie from the oven, and serve it warm or at room temperature.

Yield: 8 to 10 servings.

Nutrition information

Serving Size: 198g Servings Per Batch: 10 Amount Per Serving: Calories: 481 Calories from Fat: Total Fat: 29g Saturated Fat: Trans Fat: Cholesterol: 75mg Sodium: 668mg Total Carbohydrate: 27g Dietary Fiber: 3g Sugars: Protein: 13g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 01/04/2013
  • omall004 from KAF Community
  • I made this for our annual family Christmas brunch. It turned out delicious! I had a few struggles, mostly of my own making. I tried to make the dough for the cheddar crust a day ahead to save me some time on Christmas morning. I had a really tough time rolling it out the next day even after it came to room temp. Next time I might try substituting vodka instead of some of the water to help make it a little more pliable when cold. The other reason I could have had difficulty was because I didn't realize until later that I used a white whole wheat flour instead of all-purpose (I was cooking at my brother's house with his ingredients) so it probably could have used a little more than the recommended 4 tbsp of water. I'll try following the recipe next time! I also might try adding a small amount of clearjel or tapioca to the filling to firm it up a little. There wasn't a lot of liquid when I cut it, but just enough to make it unattractive. As another reviewer commented, I would also recommend making sure to crumble the sausage fairly well. Mine was still in fairly large clumps and I think the pie would have cut easier and more attractively if the chunks were smaller. But overall, the taste was phenomenal and I will definitely be making this again!! :-)
    Glad you enjoyed this recipe. I'm sure the issue occurred because the dough was too dry. Anytime you substitute a whole grain flour for white flour, you will need to add about 1 tablespoon liquid per cup of flour. ~Amy
  • star rating 12/27/2012
  • Linda from Missouri
  • A follow-up to my previous review: I thawed the pie I'd frozen for about 12 hours in the refrigerator and baked it on Christmas morning. It was perfect and beautiful. (I cut holly leaves and rolled berries from some leftover pastry and attached with egg wash; also used the holly leaf cutter and a skewer to make steam holes.) For the reviewer who found the texture odd, I suggest that the sausage should be well broken up and thoroughly browned. I'm impressed with the solid nature of this filling, which makes thick and very tidy slices. I served it warm. A true success! Thanks, KAF.
  • star rating 12/04/2012
  • springerledame from KAF Community
  • This recipe is tasty, as is; but I always seem to tweak recipes to my own preferences. This one reminded me of mincemeat--the delicious, old-fashioned kind made with meat--so I was influenced by that to add some currants, allspice, and a pinch of Vietnamese Cinnamon. The currants augmented the sweetness, so I added a little fresh lemon zest and a bit of lemon juice to the syrup. Like other reviewers, I found it took longer than predicted for the juices to thicken. I removed the cooked apples from the pan and raised the heat to boil down the syrup. At that point I also added a few drops of Loranne Brandy Flavor. I used Arkansas Black apples--which are excellent, and we grow them--Jimmy Dean Sausage, and extra sharp Cheddar for the crust. I made one of these pies and froze it to bake for breakfast on Christmas morning , I think my family will be pleased. I enjoy cooking Moroccan style dishes that frequently combine meat, fruits, and spices, and we love the complex flavors. This recipe is a keeper!
  • star rating 11/13/2012
  • Sharon from Washington, DC
  • This pie had an odd texture, given the combination of sausage and apples, and an odd flavor combination, and was not a hit at the party. Most agreed it wasn't that it was bad, just odd. Also, it was quite a bit of trouble to make.
  • star rating 10/20/2012
  • NancySmyth from KAF Community
  • I love this recipe! As a change of pace add some sliced butternut squash to the apples and sausage.
  • star rating 10/19/2012
  • veralcarroll from KAF Community
  • WOW - this is delicious! A great blend of sweet and savory. The crust is to die for, and when I made the crust, I kept it in one large ball and put it in the fridge for 30+ minutes while I made the filling. This made it much easier to work with. I used Northern Spy apples - 5 medium/large ones. Let the filling cool completely before placing it in the crust. This allows the apples and pork to absorb all of the liquid and ensures you do not have a soggy pie. The aroma while baking was incredible!
  • star rating 10/19/2012
  • jellysquare from KAF Community
  • Very tasty, but it took a lot longer than 15 minutes for the juice to cook to a syrupy stage. The apples didn't get mushy,though, I used Fujis. Next time I will use a regular pie dough, as the top was kind of dry and not flaky at all. Also I am going to put some tapioca in it, as the filling was kind of runny and fell apart, even after cooling for a time.
  • star rating 10/16/2012
  • Ricci from Florida
  • Great recipe for an anytime pie!!! I put my own spin on it and added dill!! YUM!!!! Didn't have cider or apple juice and used another juice. Delicious!!!! Great for a hungry guy that works outside !!!!
  • star rating 10/12/2012
  • Irene from Toronto
  • This pie crust is a lot easier to roll after it has chilled for two hours. It then absorbs less flour when rolled. The lemon juice will tenderize the gluten while baking--there is no need for any special precaution in rolling. The large circle of dough can be easily manipulated into the pan by first folding it in four, and then unfolding right in the pan, where the pan provides support. Your recipe directs the filling to be cooked and added to the rolled dough without saying anything about any cooling time. Using a hot filling makes the pastry get soggy in the oven.
  • star rating 09/15/2012
  • rochelle_keefer from KAF Community
  • Great flavor combination! Don't let the fact that there's meat in a pie deter you from this great recipe. I will be using the cheddar crust in all my quiches now too! I was surprised how tall the pie was with all the apples, but it was perfect after they baked down just a bit. And my only suggestion is to put it on a foil-covered baking sheet as mine bubbled over the side of my pie plate.
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