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

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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
TOTAL TIME: Prep: 15 min. + cooling Bake: 35 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + cooling Bake: 35 min. + standing
MAKES: 8 servings


  • 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


  1. 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.
  2. 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.
  3. 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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happyfour User ID: 3529860 232440
Reviewed Sep. 7, 2015

"We've been making this recipe for years. It's delicious! I use Italian salad dressing (liquid) instead of the dry mix. Be sure to use the fennel-- it adds to the flavor! Awesome recipe. Thank you for sharing it."

danarenee User ID: 1388814 217800
Reviewed Jan. 13, 2015

"I have made this pot pie 3 times in the last month since I found the recipe! So good and satisfying and not difficult to make! I used bulk sausage pulled into pieces because that is what had the first time, and worked out great!"

catweber User ID: 5083070 56647
Reviewed Sep. 4, 2014

"This was absolutely yummy! My husband and I loved it. Uses up what's in the garden and yet I know I will make it this winter."

KatandSing User ID: 5956648 56646
Reviewed May. 14, 2014

"I added more Vegis and used a bigger pan. This was great. I also used sweet Italian turkey sausage."

Rick G User ID: 5903124 89806
Reviewed Nov. 16, 2012

"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!"

katlaydee3 User ID: 3741999 56639
Reviewed Nov. 15, 2010

"Very good recipe. I used sweet Italian sausage and 1/4 t. fennel."

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