sausage, apple + fennel pie in a Gouda crust
recipe, styling + photo by Carey Nershi
- 2 1/2 cups flour, plus additional for rolling
- 1 heaping cup grated Gouda
- 1/2 teaspoon salt
- 12 tablespoons cold butter, cut into 1/2-inch cubes
- 6-8 tablespoons ice water
- 1 tablespoon butter
- 1 medium fennel bulb, thinly sliced
- 1/4 teaspoon salt
- 2 tart apples, peeled, cored, and sliced
- 2 sweet apples, peeled, cored, and sliced
- 1 cup apple cider
- 1/4 cup brown sugar
- 1 teaspoon fresh thyme
- 1 teaspoon fresh minced rosemary
- 1/2 teaspoon celery seed
- 1 pound pork sausage, cooked and drained
- 1 tablespoon Dijon or whole grain mustard
- 1/2 cup grated Gouda
- 1 egg
- In a medium bowl, combine flour, gouda, and salt. Using a pastry cutter or your fingers, cut butter into mixture until coarse and crumbly, with some lumps remaining. Sprinkle 4 tablespoons water over top and stir with a fork. Continue to sprinkle and stir in water, 1 tablespoon at a time, until dough just comes together and holds its form when squeezed. Divide dough into 2 equal-sized discs. Wrap in plastic wrap and refrigerate for 1 hour.
- Melt butter in a large skillet over medium heat. Add fennel and salt and cook until fennel begins to look translucent and has some light browning. Add apples, cider, brown sugar, thyme, rosemary, and celery seed. Cook for 10-12 minutes, or until apples are tender when pierced with a fork.
- Drain off cooking liquid, reserving 1/4 cup. Stir cooked sausage and reserved cooking liquid into apple mixture, along with mustard and Gouda. Taste and adjust seasoning as desired.
- Preheat oven to 400°F.
- Roll out 1 pie crust and line bottom of pie plate. Spoon filling into crust. Roll out second pie crust and place on top. Press edges together, trim off any excess dough, and roll and crimp edges as desired.
- Whisk together egg and 1 tablespoon water. Brush top of pie crust evenly with egg wash, and lightly brush crimped edges as well. Pierce top crust all over with a fork.Bake for 40-45 minutes, brushing top of crust once more with egg wash 15 minutes in, until crust is puffed and deep golden brown. Remove from oven and allow to cool 20-30 minutes before serving.
Makes 1 9-inch pie.
cook’s note: Opt for a young Gouda rather than a more aged one. Cheddar or Gruyère would also work well.