What is the best combination for apple pie?

My best apple pie would include a combination of these three: Cortland, for flavor; Russet, for texture; and Granny Smith , for its combination of the two.

How to serve apple pie hot?

If you wait for it to cool a bit, your pie slices will stay in pie slice shapes and look neater. … But they won't be hot. My recommendation is to either serve it hot in a bowl with ice cream on top , or wait until it's just warm and serve it on a plate with a little cream/whipped cream.

How to bake apple pie from frozen state?

Wrap the pie in plastic wrap and freeze until ready to bake and serve. Preheat the oven to 425 degrees F. Before baking the frozen pie, brush the surface of the piecrust with cream and sprinkle with sugar. Bake for 10 minutes then turn the oven down to 375 degrees F and bake until light golden brown, about 1 hour.

What is the best thickener for apple pie filling?

The best way to thicken runny apple pie filling before baking it is to add some cornstarch, tapioca starch, or flour to your mix. To fix a runny pie that's already been baked, simply let it cool to see if it will congeal naturally. If not, you can stick it back in the oven for a bit longer.

Should you cook apples before putting them in a pie?

Baking the apple slices first . It's the magic key to a crispy base, superior flavour and perfectly-cooked-and-never-mushy filling. It's also how you get a generous amount of pie filling without the dreaded giant empty cavity under the lid.

Should apple pie be served cold or room temperature?

Should apple pie be served warm or cold? There's no right or wrong answer here! A cold slice of leftover pie can be just as satisfying as a warm one —it's your call.

Why do you put cheese on apple pie?

The cheese-apple pie connection traces back to England, where both cheddar and apple pie are said to have originated . In the 17th and 18th centuries, a dairy-based sauce often topped English pies, such as custard. Somehow, some folks decided to try out cheddar along the way, and the rest was history.

Is pie supposed to be eaten warm or cold?

Warm is lovely, especially with vanilla ice cream. Cold is perfectly acceptable. Custard or cream pies should always be cold .

Should I thaw frozen apples before making pie?

Frozen apples should last up to a year and can be tossed with the other pie filling ingredients to go directly into the pie without needing to be defrosted first .

Is it better to bake a pie frozen or thawed?

When ready to bake pie, heat oven to 450°F. When oven is preheated, remove frozen pie from freezer; cut a few slits in top crust and place in oven. Do not thaw pie because no one wants a soggy pie . Bake 25 minutes.

Should I thaw frozen fruit before baking a pie?

Despite what you might have read elsewhere, frozen fruit isn't any juicier than fresh, so it doesn't take any special precautions to prepare. There's no need to drain off the juices or add extra starch— simply thaw to about 50°F (10°C) , and prepare the pie filling as directed.

What are good apple combinations?

Perfect Pairings We know that apples make a great solo snack, but they really shine when you pair them with something salty. Apples and cheese are a match made in heaven. They pair well with Cheddar, Brie, Gouda, and so many more. They also go really well with nuts like salted peanuts, almonds, or cashews.

What is the best apple combination for sauce?

Since you'll be cooking your apples down, your best apple picks for applesauce are softer varieties like Golden Delicious and Fuji . McIntosh has a tender flesh that easily breaks down when cooked, making it a great choice for sauce hausarbeiten schreiben lassen.

Sausage and Apple Pie Recipe on Food52 (2024)

Fry

by: Kate McDermott-Art of the Pie

March11,2021

12 Ratings

Sausage and Apple Pie Recipe on Food52 (1)

Makes one 9-inch deep-dish pie

Jump to Recipe

Author Notes

Use a favorite pork sausage, a mix of tart and sweet apples, and a flavorful apple cider or juice. The liquid will intensify in flavor, much like boiled cider, when reduced. I like to pair this filling with a cheddar cheese crust either with or without a bottom crust. Don’t worry if there is extra moisture released in the bake from your fresh juicy apples. That bottom crust will soak up the delicious flavor.

Recipes from Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life (The Countryman Press/W.W. Norton 2016) —Kate McDermott-Art of the Pie

Test Kitchen-Approved

What You'll Need

Ingredients

Sausage and Apple Pie
1 recipe Cheddar Cheese Crust (below)
1 pound(454 grams) ground pork sausage, cooked and drained
2 to 3 tart apples (such as Granny Smiths) cored and sliced or roughly chopped
2 to 3 sweet apples, cored and sliced or roughly chopped
¹/₄ teaspoon(a pinch) salt
1 cup(248 grams) apple juice or cider
¹/₃ cup(73 grams) brown sugar, packed
¹/₂ teaspoondried thyme
¹/₄ teaspoonfresh diced rosemary
¹/₄ allspice
1 egg

Cheddar Cheese Pie Dough
2 ¹/₂ cups(363 grams) all-purpose flour, unbleached (use dip and sweep method), plus additional for rolling out dough
¹/₂ teaspoon(3 grams) salt
¹/₄ pound(115 grams) Kerrygold Dubliner Cheese or other sharp cheddar cheese, grated and chopped fine with a knife (about 1 cup grated)
8 tablespoons(112 grams) salted or unsalted butter, cut into tablespoon-size pieces
6 to 8 tablespoons(88 to 118 grams) ice water

Directions

Make the Cheddar Cheese Dough: Combine all ingredients but the ice water in a large bowl. With clean hands or a pastry cutter, blend the mixture together until it looks like coarse meal with some lumps in it.
Sprinkle 6 tablespoons ice water over the mixture and stir lightly with a fork.
Squeeze a handful of dough together. Mix in a bit more water as needed.
Divide the dough in half and make two chubby discs about 5 inches (12 centimeters) across. Wrap the discs separately in plastic wrap and chill for an hour.
To make the Sausage and Apple Pie: 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.
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.
Spoon the sausage into the apple mixture, pour over the reduced cider, and mix well.
Adjust the salt to taste and let the filling cool.
Roll out the bottom crust and place in your pie pan. Add the filling.
Roll out the upper crust and place it on top. Seal the edges, crimp, and vent.
Make an egg wash by beating together the egg and 1 tablespoon of water with a fork. Brush the pie with egg wash.
Bake at 400° F (205° C) for 40 minutes. Give the pie two more egg washes at 10-minute intervals during the first 20 minutes of the bake.
Let the pie cool for 15 minutes or more before serving.

Tags:

Pie
Fruit
Pork
Apple
Sausage
Thyme
Fry
Fall
Winter
Entree

See what other Food52ers are saying.

whym
Kate McDermott-Art of the Pie
John Buckley-Heath
See Also
35 show-stopping Christmas dessert recipes Family traybake recipes 21+ Healthy Vegetarian Dinner Recipes Healthy Chocolate Hummus Recipe
toweringinferno
DMStenlake

Recipe by: Kate McDermott-Art of the Pie

artofthepie.com

Kate McDermott is the author of ART OF THE PIE: A PRACTICAL GUIDE TO HOMEMADE CRUSTS, FILLINGS, AND LIFE (The Countryman Press/W.W. Norton 2016). She lives in Port Angeles, WA where she is at work on her next book KATE'S CAN-DO COOKBOOK, EASY AS PIE RECIPES FOR EVERYDAY COOKING to be published Fall 2018. Follow Kate at www.artofthepie.com

Popular on Food52

17 Reviews

whym May 23, 2022

This pie was amazing! I didn’t expect how well all the flavors would come together, but they really did. The sweetness, tartness, herbs and savory cheese tasted lovely together. I may have overhandled the pastry, since it wasn’t as flaky as the pictures, but even so it was still incredibly delicious!

whym May 23, 2022

Also— I added sautéed onions to the sausage mixture, which I heartily recommend

Lamegs March 11, 2021

The pie was absolutely delicious, but very wet. I would suggest adding some flour, like in an apple pie recipe, to thicken it up.

Kate M. October 17, 2020

PLease be sure to note that it is 1/4 TEASPOON of allspice in the recipe. That seems to have been left out of my recipe when it was put up. Perhaps the FOOD52 team could update it, please? Thanks so much! Kate McDermott, artofthepie.com

John B. October 25, 2018

The amounts given for the pork, cider, and brown sugar are so specific, even including the weight in grams. Given the often significant difference in apple sizes, is there any possibility of getting more specific information about the total amount of apple needed?

Amanda November 25, 2017

Great fall recipe. I would only add a dash of sage to the sausage/apple mixture. I paired this with a romaine hearts salad w/ lemon/parmesan dressing.

toweringinferno September 29, 2017

Sounds amazing - making this tomorrow! I have a leek to throw in too. Let's see how this goes!

Sandra M. September 22, 2017

My family has made “sausage and apples” for a comfort meal for over 50 years...however my mother’s version defines “simplicity!” She butters a large soufflé type dish (deep round ceramic), adds in peeled cored thick sliced apples, dots butter on the top, sprinkles with cinnamon and nutmeg, then tops with ground sausage made into patties and cooked before covering the apples below. She then bakes the entire casserole at 325/350 degrees until the sausage is sizzling and the apples are soft! It’s a take on this fantastic recipe and so quick and easy to make,

DMStenlake September 23, 2017

I like this. I'll try my own version with respect to your mother. As an aside, my dad used to top his apple pie with cheddar cheese AND butter! Or one or the other whichever we had. I can still smell it like after mom would warm it.

DMStenlake September 22, 2017

Our weather is more like autumn and I'm so excited about this recipe. I may add sweet potato to it. I'll use fresh breakfast chicken sausage because we don't eat pork often and we just had a pork stew (on polenta) This pie calls for a side dish - creamed spinach or spinach salad with figs and fennel! Yum, okay off to store for ingredients.

Betty C. September 22, 2017

This sounds delicious. What side dishes do you think will go well with this ?

Robert J. October 3, 2017

Pecan pie.

Robert J. October 3, 2017

Pecan Pie, Buttered Acorn squash, a crisp rose' wine

Beaux-Arts September 21, 2017

This sounds awesome, but I'm inspired to break it up and make pasties/hand pies. Do you think I'd need to cut down on the filling?

Elaine M. September 23, 2017

I was thinking the same thing. I love crusty pies, but in individual serving portions like hand pies or pasties. Be sure not to fill them to much though. I'm getting ready to make small veggie pies in a light sauce in small pie shaped pans to freeze and stack for winter.

Victoria M. September 20, 2017

This was so so so good!

Jane September 19, 2017

I can't remember the last time I was so excited about a recipe - can't wait to make this!