I'll be the first to admit that I'm not a lover of pie. Fruit pie that is. But meat pie? Now that's a different kind of pie. My aunt makes the world's best steak and mushroom pie. I make a pretty mean chicken pie. But here's one you probably haven't tried: sausage pie.
OMG -- it's soooooo good. I found this recipe via Taste of Home magazine and adapted it by adding an onion. I love it, and I bet you will, too.
4 Italian sausage links, casings removed, halved and cut into 1/2-in pieces
1 medium tomato, cut into chunks
1 medium sweet onion, chopped
1 small yellow tomato, cut into chunks
1 cut thinly sliced zucchini
1 cup thinly sliced yellow summer squash
1/2 cup julienned green pepper
1/2 cup julienned sweet red pepper
1 tablespoon Italian salad dressing mix
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon fennel seed, crushed
Pastry for double-crust pie (9 inches)
1 cup (4 oz) shredded cheddar cheese
1 cup (4 oz) shredded mozzarella cheese
In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in tomatoes, squash, peppers, salad dressing mix, garlic powder and fennel seed. Cook and stir for 10 minutes; drain. Cool for 10 minutes.
Line a 9-in. pie plate with bottom pastry; trim even with edge. Fill with the sausage mixture. Sprinkle with cheeses. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
Bake at 375F for 35-40 minutes or until filling is bubbly and crust is golden brown. Let stand for 10 minutes before cutting. Yield: 6-8 servings.
What are you having for supper tonight?