Yield: 6-8 servings
Adapted from Better Homes & Gardens magazine
Adapted from Better Homes & Gardens magazine
1 | unbaked refrigerated pie crust | 1 clove | garlic, minced |
2 | large tart apples, peeled and thinly sliced | 2 c | shredded Italian-style cheese |
1/2 c | chopped onions | 1 c | ricotta cheese |
1/4 c | crumbled garlic-and-herb feta cheese (optional) | 1/2 c | milk |
3 T | butter | 5 | eggs, separated |
12 oz | bulk sweet Italian sausage |
- Preheat oven to 450 degrees. Unfold pie crust and use to line a 9-inch pie plate. Bake according to package directions. Set aside.
- Reduce oven to 350 degrees.
- In a large skillet, cook apples, onion and sugar (if using) in hot butter over medium heat for 5 minutes or until tender. Transfer mixture to medium bowl.
- In the same skillet, cook the sausage and garlic until meat is no longer pink. Drain in colander. Pat sausage dry with paper towels.
- Spoon sausage into prebaked crust. Top with the cooked apple mixture.
- Lightly beat 3 eggs with milk. Pour over sausage & apples.
- Lightly beat remaining 2 eggs. Combine with three cheeses. Spoon evenly over apple mixture.
- Bake for 35 to 40 minutes, or until a knife inserted near the center comes out clean. Let stand 10 minutes on wire rack before serving.