How to make Sweet Sausage Pumpkin Pie
- Stir together the flour, sugar and salt.
- Cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add water and mix with a fork until the dough pulls together.
- Transfer the dough to a work surface, pat into a ball and flatten into a disk (although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for best results).
- Lightly flour the work surface, then flatten the disk with 6-8 gentle taps of the rolling pin.
- Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as neeed, then roll out into a round at least 12-inches in diameter and about 1/8-inch thick.
- Cook sausage until nice and brown. Transfer cooked sausage to paper towels to cool, leaving the fats/oils in the pan.
- Peel, core and slice the apples into small chunks to total about 2-3 cups of apples. Transfer apples to the pan in which you cooked the sausage, add salt, apple cider/juice and brown sugar.
- Cook sliced apples for 5-10 minutes, or until apples are tender and liquid is syrup-like.
- Add sausage back to pan and cook for 2-3 more minutes.
- Line pie crust with cooked sausage/apple mixture (if it's not the consistency of ground meat, chop it up more so you don't have large clumps of sausage); Pour off any additional liquids that might be leftover.
- Mix sugar, cinnamon, salt, ginger and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture; gradually stir in cream.
- Pour into the pie crust dough, on top of sausages & apples.
- Bake in preheated oven, at 425 degrees (F), for 15 minutes.
- Reduce temperature to 350 degrees (F) and bake for 40-50 minutes or until knife inserted near center comes out clean.
- Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with cream and freshly-whipped cream (optional).
Submitted by: Kim K.