Sausage and Apple Hand Pies

Well, handy!

Sausage and Apple Hand Pies

Brown one package sweet Italian sausage (casings removed) with one chopped red onion. Add three cups chopped apples.  Cook through.  I added a bit of salt, some savory, and a pinch of fennel seed.  Once this is cooked through, put about an eighth cup flour on, stir it in, then 1/2 cup of cider. Cook until mixture thickens.  Turn off heat, mix in 1 cup shredded cheddar cheese.  Let mixture cool.

I used three boxes of prepared pie crusts (6 crusts).  I have a circular cutter, but one could simply quarter them.  Put as much filling on as you can (this varies with the size of your crust), 1/4 cup or more.  Then dab a bit of water around the edges and either lay a second circle (rolled a bit larger) on top or bring the edges together and pinch shut.  Poke a few holes, brush with egg.  You can freeze them at this point or bake for 25-30 min. at 400. 

This is one of my favorite autumn dishes, despite the effort.  I usually make it at least once.  This year's batch, now resting comfortably in the freezer, is for Sophia's birthday picnic.   I'm always hoping that some will remain to send for the children's lunches (or hoard for my own), but this rarely happens. At least I'll get to enjoy them once!  I did run out of filling, so I used up the extra dough by spooning a bit of apple butter on, then layering some ham, sweet potato, and port wine cheese in.  That's for tonight.  yum!

Happy ...whatever!

Kate