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Apple and Sausage Pie

Total Time: 45 min.
Servings: 8

What you need

2 cups shredded fontina, provalone, and or asiago cheese
3 Tbsp butter
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 eggs, slightly beaten
1/4 cup feta cheese
1 clove garlic, minced
2 large tart Granny Smith apples, peeled and thinly sliced
3/4 lb sweet Italian sausage (bulk, or removed from casings)
1/2 medium onion, chopped (about half a cup)
1 cup ricotta cheese
1 teaspoon sugar

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How to do it

1. 1 Preheat oven to 425°F. Line the inside of a pie shell with heavy aluminum foil, pressing the dough against the side.

2. Bake for 8 minutes.

3. Remove foil, poke the bottom of the pie crust with the tines of a fork to create air vents. Return crust to oven, bake for an additional 4 minutes, or until the crust just begins to brown.

4. Remove from oven and let cool. Reduce oven temperature to 350°F. 2 Melt butter in a large skillet on medium heat.

5. 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.

6. Transfer mixture to a separate bowl. Increase the heat to medium high and in the same skillet add the Italian sausage. Cook, stirring only infrequently, until sausage is browned on all sides and is cooked through.

7. Remove from heat.

8. Remove the sausage with a slotted spoon to a dish lined with paper towels to absorb the excess fat.3 In medium sized bowl, mix together the cheeses and beaten eggs.4

9. Place sausage on bottom of pre-baked pie crust.

10. Add the cooked apple onion mixture over the sausage.

11. Pour the cheese egg mixture over the apple mixture and spread it so it evenly covers the pie.5

12. Bake at 350°F for 35 to 40 minutes, until a knife inserted in the center comes out clean.

13. Let stand for 10 minutes before serving.

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Nutrition

Calories
526.04cal ( 26.3% of daily need)
Fat
38.34g ( 58.98% of daily need)
Saturated Fat
17.54g ( 109.61% of daily need)
Carbohydrates
23.06g ( 7.69% of daily need)
Sugar
6.04g ( 6.71% of daily need)
Cholesterol
121.54mg ( 40.51% of daily need)
Sodium
943.66mg ( 41.03% of daily need)
Protein
22.33g ( 44.66% of daily need)
Calcium
408.5mg ( 40.85% of daily need)
Selenium
26.13µg ( 37.32% of daily need)
Phosphorus
348.11mg ( 34.81% of daily need)
Vitamin B1
0.34mg ( 22.86% of daily need)
Vitamin B2
0.36mg ( 21.21% of daily need)
Vitamin B12
0.98µg ( 16.29% of daily need)
Zinc
2.25mg ( 15.01% of daily need)
Vitamin B6
0.25mg ( 12.35% of daily need)
Vitamin B3
2.3mg ( 11.48% of daily need)
Vitamin A
569.08IU ( 11.38% of daily need)
Manganese
0.2mg ( 10.07% of daily need)
Folate
40.11µg ( 10.03% of daily need)
Iron
1.76mg ( 9.79% of daily need)
Potassium
268.18mg ( 7.66% of daily need)
Vitamin B5
0.76mg ( 7.56% of daily need)
Magnesium
29.95mg ( 7.49% of daily need)
Fiber
1.61g ( 6.45% of daily need)
Vitamin K
6.53µg ( 6.22% of daily need)
Vitamin E
0.77mg ( 5.13% of daily need)
Copper
0.1mg ( 4.82% of daily need)
Vitamin C
3.57mg ( 4.33% of daily need)
Vitamin D
0.51µg ( 3.37% of daily need)

Breakdown

Proteins
16.96%
Fat
65.52%
Carbs
17.52%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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