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Sausage and Apple Pie Recipe


HT CD MC English 60mins


Sausagemeat seasoned with mixed herbs, layered with apples all encased in shortcrust pastry. Excellent served hot or cold.


Serves 4

Prep & Cook Time:

1 hour

Recipe Tags: Hot Pork Fruit Herbs Main Course Entree Dairy Free British  English  Europe


400g/14oz Shortcrust Pastry
450g/1lb Pork Sausages
2 teasp Dried Mixed Herbs
2 Dessert Apples, peeled cored and sliced
Salt and Pepper
Beaten Egg to glaze



1.  Preheat the oven to 220C, 425F, gas mark 7. Divide the pastry in half and use the first half to line a 20cm/8-inch pie plate.
2. Skin the sausages then place in a bowl together with the mixed herbs, salt and pepper and mash well with a fork. Spread half the mixture over the pastry, then add the sliced apples and finally top with the remaining sausage meat.
3. Dampen the edges of the pastry with a little beaten egg then use the remaining pastry to cover the pie. Press the edges together firmly, knock up and flute with your fingers or ate with a fork.
4. Brush the top with beaten egg to glaze and decorate with pastry leaves if desired. Make a small hole in the centre of the pie then place in the oven for 15 minutes.
5. Reduce the oven temperature to 180C, 350F, gas mark 4 and continue to cook for a further 30 minutes. Serve hot or cold.

End of instructions



Tips, Options and Substitutions


Use other sausages such as Lincolnshire or Cumberland.

If using flavoured sausages, omit the mixed herbs



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Main equipment required to make this Recipe


Pie Plate

Rolling Pin

Mixing Bowl

Pastry brush

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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