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Farmer's Market Sausage Pie Recipe

Farmer's Market Sausage Pie Recipe photo by Taste of Home

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Our 4-year-old son, Lukas, named this savory pie for the Saturday morning farmer's market that's held near our state capitol. Most of the fresh ingredients called for in the recipe can be found there and baked into this deliciously different entree. —Teri Schuman, Oregon, Wisconsin

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Farmer's Market Sausage Pie Recipe

Prep: 15 min. + cooling Bake: 35 min. + standing

Yield: 8 Servings

15 35 50

Ingredients

4 Italian sausage links, casings removed, halved and cut into 1/2-inch pieces
1 medium tomato, cut into chunks
1 small yellow tomato, cut into chunks
1 cup 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 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded mozzarella cheese

Directions

In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the tomatoes, zucchini, yellow 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 pastry even with edge. Fill with 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 375° for 35-40 minutes or until filling is bubbly and crust is golden brown. Let stand for 10 minutes before cutting. Yield: 8 servings.

Originally published as Farmer's Market Sausage Pie in Taste of Home October/November 2001, p25

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed on Nov. 16, 2012 by Rick G

I added a portion of sliced onion and used

sweet italian turkey sausage. Also used 1-2 tbsp more while I sauted the veggies. I had too much so I made 2 pies, split the cheese mixture between the 2 and topped with Italian Bread Crumbs. Excellent recipe!