Sausage And Apple Pie In A Parmesan Thyme Crust Recipes

Steps:

• Chill the bowl and blade of a food processor for 1 hour before starting.
• For the dough: To the food processor, add the flour and salt and pulse to combine. Add the cold butter and the cheese and pulse 3 or 4 times or until chickpea-sized pieces of butter remain. With the machine running, drizzle in the ice water until the dough just starts to come together. Turn the dough out onto a piece of plastic wrap and form into a flat disk. Wrap tightly and refrigerate for at least an hour and up to 2 days.
• Position an oven rack on the lower third of the oven. Preheat the oven to 400 degrees F.
• For the filling: In a medium bowl, combine the apples, sugar, lemon juice, flour, salt and cinnamon. Toss well to coat evenly.
• Divide the dough in half. Roll out one of the dough pieces to an approximately 11-inch round and line the bottom of a 9-inch pie plate. Fill the pie crust with the apple mixture. Roll out the remaining dough into another 11-inch round and place on top. Trim the edges so there is a 1/2-inch overhang around the plate. Tuck the overhang under itself and press down to seal the edge. Using 2 knuckles and the tip of your finger, crimp the edges to make a decorative edge. Cut an X in the center of the top pie crust and open the corners to make a small hole in the center of the pie. Brush the pie evenly with the egg and sprinkle with the Parmesan cheese.
• Place on a rimmed baking sheet and bake until the crust is deep golden brown and the mixture inside is bubbling, about 45 minutes. Remove to a wire rack and cool for at least 2 hours before serving.

Steps:

• Preheat oven to 400.
• Cook pork sausage and drain on absorbent paper.
• According to directions, prepare half of pie crust and place in 9" pie pan.
• Flute edge and prick bottom.
• Bake 8 minutes.
• Reduce heat to 375.
• Pour apple filling into partially cooked pie crust.
• Arrange sausage in spoke fashion on filling.
• Sprinkle with cheese.
• Combine remaining pie crust with brown sugar and sprinkle over pie.
• Return to oven and bake 25 - 35 minutes until brown.

Steps:

• Heat a large skillet over medium heat. Add sausage; cook, breaking meat apart with a wooden spoon, until browned, about 5 minutes. Add apple; cook and stir until starting to soften, 2 to 3 minutes. Season with salt. Let filling stand until cooled, at least 15 minutes.
• Beat egg and egg yolk together in a small bowl to make egg wash.
• Preheat oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper.
• Unroll pastries onto a lightly floured work surface. Spread and gently press 1 tablespoon Parmesan cheese and 1/2 teaspoon thyme over each pastry.
• Slice each pastry crosswise into 4 wedges. Add a generous 1/4 cup filling to each wedge. Brush edges with egg wash. Fold dough over the filling and seal the pies. Crimp edges with a fork and trim any excess dough. Arrange pies on the prepared baking sheets. Brush with any remaining egg wash; sprinkle the remaining 2 tablespoons Parmesan cheese and 1 teaspoon thyme over pies. Season with pepper.
• Bake in the preheated oven until golden brown, rotating pans halfway through, 12 to 15 minutes. Let cool before serving, about 10 minutes.

Steps:

• Heat a large skillet over medium heat. Add sausage; cook, breaking meat apart with a wooden spoon, until browned, about 5 minutes. Add apple; cook and stir until starting to soften, 2 to 3 minutes. Season with salt. Let filling stand until cooled, at least 15 minutes.
• Beat egg and egg yolk together in a small bowl to make egg wash.
• Preheat oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper.
• Unroll pastries onto a lightly floured work surface. Spread and gently press 1 tablespoon Parmesan cheese and 1/2 teaspoon thyme over each pastry.
• Slice each pastry crosswise into 4 wedges. Add a generous 1/4 cup filling to each wedge. Brush edges with egg wash. Fold dough over the filling and seal the pies. Crimp edges with a fork and trim any excess dough. Arrange pies on the prepared baking sheets. Brush with any remaining egg wash; sprinkle the remaining 2 tablespoons Parmesan cheese and 1 teaspoon thyme over pies. Season with pepper.
• Bake in the preheated oven until golden brown, rotating pans halfway through, 12 to 15 minutes. Let cool before serving, about 10 minutes.

Steps:

• *Used a combination of Granny Smiths (for their tart flavor and crisp texture) and Cortlands (for their sweetness and softer texture). If you use all Granny Smiths or all Cortlands (or other kinds of apples), adjust the amount of sugar to your taste.
• CRUST:.
• In a medium-size mixing bowl, whisk together the flour and salt. 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. Add the lemon juice or vinegar, then sprinkle on just enough water so that you can gather the dough into a cohesive ball.
• Divide the dough in half, and flatten each half into a 1-inch thick round. Wrap one of the rounds in plastic wrap or waxed paper, and refrigerate it while you work with the other. Transfer the remaining dough to a well-floured work surface. Roll it into a 12-inch 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 the circle of dough to a 9-inch pie plate (a giant spatula works great here), and gently fit it to the pan's contours. Again, if you push and stretch the dough too much during this stage, it'll shrink when you put it in the oven.
• FILLING:.
• Peel, core and slice the apples. In a large, shallow frying pan, cook the apples with the salt, cinnamon, cider or juice, and sugar for 15 minutes, or until the apples are tender and the liquid is syrupy. Add the cooked sausage.
• Spray the crust with some nonstick vegetable oil spray (this helps it stay crisp), then spoon the filling into the crust. 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.
• BAKE:.
• The pie in a preheated 425°F oven for 15 minutes, then lower the heat to 375°F and bake for an additional 35 to 45 minutes, till the crust is very brown. Remove the pie from the oven, and serve it warm or at room temperature.

Steps:

• Heat a large skillet over medium heat. Add sausage; cook, breaking meat apart with a wooden spoon, until browned, about 5 minutes. Add apple; cook and stir until starting to soften, 2 to 3 minutes. Season with salt. Let filling stand until cooled, at least 15 minutes.
• Beat egg and egg yolk together in a small bowl to make egg wash.
• Preheat oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper.
• Unroll pastries onto a lightly floured work surface. Spread and gently press 1 tablespoon Parmesan cheese and 1/2 teaspoon thyme over each pastry.
• Slice each pastry crosswise into 4 wedges. Add a generous 1/4 cup filling to each wedge. Brush edges with egg wash. Fold dough over the filling and seal the pies. Crimp edges with a fork and trim any excess dough. Arrange pies on the prepared baking sheets. Brush with any remaining egg wash; sprinkle the remaining 2 tablespoons Parmesan cheese and 1 teaspoon thyme over pies. Season with pepper.
• Bake in the preheated oven until golden brown, rotating pans halfway through, 12 to 15 minutes. Let cool before serving, about 10 minutes.

Steps:

• Heat a large skillet over medium heat. Add sausage; cook, breaking meat apart with a wooden spoon, until browned, about 5 minutes. Add apple; cook and stir until starting to soften, 2 to 3 minutes. Season with salt. Let filling stand until cooled, at least 15 minutes.
• Beat egg and egg yolk together in a small bowl to make egg wash.
• Preheat oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper.
• Unroll pastries onto a lightly floured work surface. Spread and gently press 1 tablespoon Parmesan cheese and 1/2 teaspoon thyme over each pastry.
• Slice each pastry crosswise into 4 wedges. Add a generous 1/4 cup filling to each wedge. Brush edges with egg wash. Fold dough over the filling and seal the pies. Crimp edges with a fork and trim any excess dough. Arrange pies on the prepared baking sheets. Brush with any remaining egg wash; sprinkle the remaining 2 tablespoons Parmesan cheese and 1 teaspoon thyme over pies. Season with pepper.
• Bake in the preheated oven until golden brown, rotating pans halfway through, 12 to 15 minutes. Let cool before serving, about 10 minutes.