Yield: 6-8 servings
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