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About the Recipe: The Italian chicken sausage pie is full of light spicy flavor, apple sweetness, browned onions, bits of spinach and roasted red peppers. The pie is covered with a melt-away cheddar cheese gluten-free crust that can be cut into wedges. Serve it with glasses of your favorite Italian wine.
Recipe Inspired by: Kate McDermott in Art of the Pie
See more gluten-free crust ideas in Art of the Pie cookbook.
Baking Pie: Remove pie dough from refrigerator; unwrap. Place dough on large sheet of parchment paper; cover with another sheet of parchment paper; roll dough to fit round 9-1/2 inch cast Iron pan; place crust on top of filling in pan; crimp edges; prick crust with fork to vent. Lightly brush pie with egg glaze. Bake in preheated 400-degree F oven for 40 minutes; brush pie two more egg washes at 10-minute intervals during first 20 minutes of baking.
Add Garnish: Remove pie from oven; sprinkle top lightly with grated Parmesan cheese; place under broiler for about 2 minutes or until cheese is golden. Remove pie; let rest about 15 minutes before serving. Garnish top with fresh apples slices and spinach leaves as desired.
Serves: 4
pdf for Copy of Recipe -Italian Chicken Sausage ‘n Apple Pie
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