We are drowning in apples. There are bags and bags of them sitting on the front porch, and even though a significant portion of them are inedible (wormholes) there are many, many more that can be used. So, we’ve been hauling out any and all apple recipes from our personal stash. Here’s one of my favorites; it’s been an autumn dinnertime staple for my family since Brian and I were newlyweds.
Apple-Sausage Biscuit Pie
- 1 lb. chicken sausage, casings removed
- small onion, chopped
- carrot, peeled and chopped
- 1 celery stalk, chopped
- 1 big apple, cored and diced (leave peel on)
- 1/2 tsp. freshly ground pepper
- 1/2 tsp. dried thyme
- 1 tablespoon flour
- 3/4 cup chicken stock
for the biscuit crust:
- 2 cups flour
- 4 tsp. baking powder
- 2 tsp. salt
- 1/2 cup pure vegetable shortening
- 3/4 cup milk
- 1/2 cup sharp cheddar cheese, grated
Preheat oven to 375 degrees F. Make the biscuit crust: in a bowl, combine dry ingredients, then cut in vegetable shortening until mixture resembles coarse meal. Add milk and mix until just moist and combined. (Note: doing this is a pain. I have a food processor now, which makes the biscuit crust very easy to make. Before the advent of the processor, I scrapped the homemade crust in favor of Bisquick with cheese sprinkled on top. Because while there are many ways of going crazy-go-nuts in this world, doing so while holding a pastry cutter is not one I endorse.) Set the biscuit crust aside until ready to use.
Anyway, get out a big ovenproof skillet and cook up the chicken sausage, then remove to a small bowl. Add onion, carrot, and celery to skillet and cook for about 3 minutes, then add apple and cook for additional 6 minutes. Add salt, pepper, and thyme and stir well, then add flour and cook for a minute. Stir in chicken stock and cook for a few minutes more, then add chicken sausage back to skillet.
When everything’s nice and hot, remove skillet from heat and use a spoon to dollop the biscuit crust on top of the sausage mixture, spreading it around to cover everything well. Sprinkle the shredded cheddar cheese on top, then put the skillet in the oven and bake the whole thing for 20-25 minutes, or until the crust is a golden brown.
I can’t make any promises that there won’t be certain individuals in your household who will eat the crust and none of the filling. But you can always take heart that this just means more savory filling for yourself.