Skip to main content
Home
The Foodie Pilgrim

Main navigation

  • Home
  • What's on My Plate?
  • What's in My Glass?
  • What's on My Mind?
User account menu
  • Log in

Breadcrumb

  1. Home
  2. What's on My Plate?
  3. Recipes
  4. Dishes that include Meat

Sausage and Apple Pie in a Cheddar Crust

By Anonymous, 17 November, 2012
Description
Sausage and Apple Pie in Cheddar CrustAn American Take on England's Cheshire Pie
Yield
8 Servings
Preparation time
1 hour
Ingredients
2 c All Purpose Flour
1⁄2 c Brown Sugar
1 c apple cider
5 Large Apples (I have tried Northern Spies, Honey Crisp and Granny Smith and all worked well)
2 T Cold Water
1 t Lemon Juice
1⁄2 c Unsalted Butter (make sure it is cold)
1 c Shredded Cheddar Cheese (Don’t buy prepackaged. Use a good quality cheddar like Cabot Farms Reserve and grate it yourself – well worth the extra cost and effort)
1⁄2 t Salt (Some for Crust and some for filling - see instructions)
1 lb Ground PorkSugar (Cooked and Well Drained)
Instructions
  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. I prefer using my fingers!
  4. Add the lemon juice, and sprinkle on just enough water so that you can gather the dough into a cohesive ball.
  5. Refrigerate the dough for @ 30 minutes so that it is easier to handle. 
  6. Divide the dough in half and roll each piece 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 one circle of dough to a 9" pie plate, and gently fit it to the pan's contours.
  7. To make the filling: In a large frying pan, cook the sliced apples with the salt, cider, and sugar for 15 minutes, or until the apples are tender and the liquid is syrupy.
  8. Stir the cooked pork into the apple mixture, and remove the pan from the heat. Allow the filling to completely cool – this will ensure that your pie is NOT soggy. Then 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.
Source
King Arthur Flour Company

Book traversal links for Sausage and Apple Pie in a Cheddar Crust

  • Sauerbraten
  • Up
  • Sausages Cooked in White Wine with Rosemary

Explore our content

  • Recipes
    • Baked Goods and Sweets
    • Dishes that are Primarily Vegetables
    • Dishes that include Meat
      • Andouille with Potatoes and Cream
      • Beef Braised in Barolo
      • Beef Braised with Onions
      • Beef Burgundy
      • Bistecca alla Fiorentina
      • Chicken Breasts Archduke
      • Chicken Burgundy
      • Chicken Legs with Juniper
      • Chicken Legs with Porcini in Red Wine
      • Chicken Legs with Walnuts and Olives
      • Chicken Normandy
      • Chicken alla Romana, from Sora Lella
      • Chicken with Pecans and Maple Bourbon Butter
      • Chitlins
      • Chuletas de Cordero
      • Coq au Vin
      • Corned Beef
      • Cotechino in Camicia
      • Cotechino with Lentils
      • Czech Roast Pork
      • Deli Sandwich, Tongue or Corned Beef on Rye
      • Dexter's Chicken Liver Pate
      • Fegato alla Veneziana
      • Haggis
      • Ham Salad
      • Herb-Perfumed Meatballs
      • Hot Dogs
      • Italian Sausages and Turnips
      • Jambon Persille
      • Julskinka
      • Meatloaf
      • Mutton Chops all'Inglese
      • Neapolitan Beef Braciole
      • New England Boiled Dinner
      • Osso Buco alla Milanese
      • Oxtail Stew in the Jamaican Style
      • Oxtail Stew in the Style of Alto Adige
      • Pate de Campagne
      • Pate en Croute
      • Pepperpot Soup
      • Polpettone alla Modenese
      • Porchetta
      • Pork Chops with Apples Braised in Beer
      • Pork Chops with Butter and Sage
      • Pork Roast in the Florentine Style
      • Pork Shoulder Morsels Roasted with Chili and Vinegar
      • Pork Stew with Cumin, Coriander, and Lemon
      • Pork Stew with Paprika
      • Pork with Pickled Peppers
      • Pork with Sicilian Chocolate Sauce
      • Pot Roast
      • Provencal Daube
      • Pulled Pork
      • Salt Beef
      • Sauerbraten
      • Sausage and Apple Pie in a Cheddar Crust
      • Sausages Cooked in White Wine with Rosemary
      • Sausages, Peppers, and Onions
      • Snails in a Piemontese style
      • Snails in the Burgundy Style (Escargot)
      • Soujouk with Onions and Tomatoes
      • Steak Pizzaiola
      • Steak au Poivre
      • Stuffed Capon St. Antoine
      • Svíčková na smetaně
    • Dishes that include Seafood
    • Dishes that feature Eggs and/or Cheese
    • Risottos and Pasta Dishes
    • Sauces and Dressings
    • Seasonings and Condiments
  • Artisanal & Seasonal Foods and Mundane Ingredients
  • Feasts & Menus

Newest Recipes

  • Neapolitan Beef Braciole
  • Pasta alla Gricia
  • Pasta all'Amatriciana
  • Pasta alla Napoletana
  • Penne with Pink Vodka Sauce
The Foodie Pilgrim
Powered by Drupal