Cumberland Pie Crust and Apple Sausage Pie
Cumberland Pie crust Recipe
Are you a fan of the cheddar cheese crust from the Joy of Cooking? We are too! Can you use Tomme in place of cheddar? You bet! Read below to find what works for us - we’ve used this for sweet and savory pies alike, like the apple sausage pie below.
Cumberland Pie Crust
INGREDIENTS
2 Cups All Purpose Flour
1 t salt
1 C (2 sticks) cold butter
1 C shredded Cumberland
Up to 1/4 C Ice Water
Using a food processor or a bowl and whisk combine flour and salt.
Add the butter to the processor or bowl and pulse until the texture of the mixture is grainy; alternatively cut together with your pastry cutter. Slowly add ice water one or two tablespoons at a time and pulse or cut together until it begins to come together.
Lastly, add the Cumberland. If using a food processor, one or two pulses will pull the dough together lickity-split! By hand, mix it together lightly will a fork or forks until it comes together.
Press into two 5”-6” discs and wrap tightly with plastic wrap. Refrigerate for at least one hour before rolling, filling and baking! The crust will keep for up to 3 days in the fridge and up to 3 months in the freezer.
Apple Sausage Pie
3/4 pound of Italian sausage, ground or links.
2 T olive oil
1 large sweet onion finely chopped
3 cloves garlic crushed and diced
about 8 apples
2T corn starch
1 teaspoon salt
1 teaspoon ground pepper
¼ cup of finely chopped herb of your choice - rosemary, oregano, thyme, sage or herbes de provence are all great options!
Combine the oil and onion in a skillet over medium high heat; stir frequently until nicely browned to your liking. Add ground sausage, or finely sliced link sausage and brown stirring frequently.
Peel and slice apples thinly in a mixing bowl. When sausage and onions are browned, mix all together. Mix Cornstarch with 2T water and shake in a jar until smooth; then add to the apple/sausage mixture. Add herbs and salt and pepper.
Neatly pack filling into the crust and place top - pinch and flute the top and bottom crusts together and pierce in a pattern you like with a fork.
Bake at 350F for 55-65 minutes, until filling is bubbling and crust is nicely browned.
