Sausage and apple pie a fall favorite

Apple pie with sweet Italian sausage

Choose breakfast sausage, hot and spicy Italian sausage or even turkey sausage.
Choose breakfast sausage, hot and spicy Italian sausage or even turkey sausage. | Source

Sausage and apple pie

Sausage and apple pie just seems like a fall tradition at our house. Usually after a trip the the abundant apple orchards in this region, I get in the mood for this warm and juicy apple pie.

If you are an experienced cook, the instructions are slice apples, brown sausage, combine and pour into a pie shell, bake.

If you need a little more information, begin here – but I caution you. This is a Make It Your Own Recipe*. Meaning take the basics of this recipe and add your own special tastes and touches.


  • 1 frozen double pie crust, thawed
  • about 3 medium fresh apples, peeled, cored, sliced
  • 1 pound of sausage, browned sausage, browned

Serve warm or at room temperature

Remove from oven and cool at least 30 minutes before serving.The pie will crumble if served too soon.
Remove from oven and cool at least 30 minutes before serving.The pie will crumble if served too soon. | Source


  1. Preheat oven to 350°F. Cook sausage over medium heat just until browned. Drain on paper towels. While sausage is cooking, peal, core, thinly slice apples. Toss apples and (and optional sugar and spices) in a mixing bowl. Stir in drained sausage.
  2. Fill pie crust with apple sausage mixture. The goal is to fill the piecrust to slightly mounded with apple mixture. Top with second crust, pinch the edges of the two crusts together. Slit top crust with 3 or 4 two-inch slashes to allow steam to escape.
  3. Dust top of pie (optional) with cinnamon sugar or course dusting sugar.

Cook Time

Prep time: 20 min
Cook time: 40 min
Ready in: 1 hour
Yields: Place pie on a cookie sheet and bake at 350°F

A Fall Favorite

5 stars from 2 ratings of Sausage and apple pie

Make your own crème fraîche

1 cup heavy cream
2 tablespoons buttermilk
The day before: in a bowl, combine the cream and buttermilk. Cover with a clean kitchen towel for 12 to 16 hours or, until thickened. Refrigerate any extra crème fraîche for up to one week.

It's apple pie time

This sausage apple pie
This sausage apple pie | Source

What kind of apples

  • What kind of apples?

Bakers choice. I always have MacIntosh handy, so MacIntosh. Or, Golden Delicious, Rome Beauty, Granny Smith, Jonagold. Thomas Jefferson grew and ate Pippins, an heirloom that organic growers like. About four apples, really, it depends on the size of the apples.

Grandma used to say mix 'em up. Use more than one variety for the best pies. I say use sweet apples so you don't need to add as much sugar.

  • What kind of pie crust?

I use frozen pie shells because I am a pastry/pie crust making coward. But of course making your own is much better. Much better. King Arthur makes a great cheddar pie crust that is divine.

  • What kind of sausage?

A pound of breakfast sausage, if you plant to eat this for breakfast or brunch. A pound of sweet (mild) Italian if this is for dinner. And, it works to use less sausage and more apples. Or use hot sausage, if you like. I've even made this pie with ground turkey.

More suggestions

  • What kind of herbs and spices (seasoning)?

Add ¼ teaspoon of salt and ¼ cup of sugar. Premixed apple pie spice, even pumpkin pie spice is fine. A tablespoon of cinnamon sugar. If I have fresh thyme, 2 teaspoons. Or a teaspoon each of cinnamon and nutmeg. Add a quarter cup of sugar.

  • What kind of topping or garnish?

My favorite is sour cream (1 cup) with a bit of horseradish (1 Tablespoon) stirred in. Or, Crème fraîche, a wedge of cheddar.

*A Make It Your Own Recipe starts with a basic recipe. Customize that basic recipe with your special touches. The recipe becomes your specialty, possibly with your own secret ingredients.

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Comments 11 comments

Patsybell profile image

Patsybell 2 years ago from zone 6a, SEMO Author

Phyllis Doyle, The recipe changes with your choice of sausage. Italian sausage or a favorite breakfast sausage will make this dish ideal for any meal. Thank you for reading my hubs. This is always on our fall menu every year.

Patsybell profile image

Patsybell 2 years ago from zone 6a, SEMO Author

aka-rms It will taste even better because you can add cinnamon, brown sugar, a touch of maple syrup. Thank you for reading my hubs. I would love to hear how your applesauce turns out.

aka-rms profile image

aka-rms 2 years ago from USA

I've never tried this before but I love applesauce with my pork so I can see where this would be a tasty treat. Thanks for sharing the recipe.

Phyllis Doyle profile image

Phyllis Doyle 2 years ago from High desert of Nevada.

Patsy, this recipe sounds scrumdillyumptious (delicious), and I must try it soon. I love the taste of apple and sausage together, but have never thought of making a pie like this. Thanks for sharing your recipe.

Patsybell profile image

Patsybell 2 years ago from zone 6a, SEMO Author

rebeccamealey, it may make it easier to imagine if you think of using you favorite sausage. When served at brunch, I use breakfast sausage (like Jimmy Dean) and for a simple supper, I use Italian sausage. Thank you for reading my hubs.

rebeccamealey profile image

rebeccamealey 2 years ago from Northeastern Georgia, USA

I have never heard of putting sausage in an apple pie, but I'll bet it's good! I am trying to imagine the flavors. I just might have to try this when fall comes. Thanks!

Patsybell profile image

Patsybell 2 years ago from zone 6a, SEMO Author

Thank you for your kind words. Jackie Lynnley is a new friend. We are both grateful for her friendship.

Romeos Quill profile image

Romeos Quill 2 years ago from Lincolnshire, England

Your cooking looks really good - beautiful!

Thanks to the lovely Jackie Lynnley for bringing some of your informative, useful and attractive Hub articles to attention.

Enjoy a fabulous day;

Sincere Regards,


Jackie Lynnley profile image

Jackie Lynnley 3 years ago from The Beautiful South

This reminds me of "Little House" recipes. Wonder how it would taste with sweet onion? Well I am going to try it either way. Thanks!

Patsybell profile image

Patsybell 3 years ago from zone 6a, SEMO Author

Thank you, My Cook Book, for the kind words. As an herb gardener, I usually add fresh herbs to the sausage mixture (sage, thyme, fennel) sometimes a 1/2 of chopped onion.

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My Cook Book 3 years ago from India

Wow that looks simply delicious, thank you :)

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