Sausage-Apple-Cheddar Potpie

from Apples of Uncommon Character by Rowan Jacobsen

(Serves 8)

Crust Ingredients:

  • 2 cups flour

  • 2 tsp baking powder

  • 1/2 tsp salt

  • 4 Tbs butter, cut into pieces.

  • 1 cup grated extra-sharp cheddar cheese

  • 1 cup milk

Filling ingredients:

  • 1 pound pork sausage, bulk, or casings removed

  • 1 medium onion, diced

  • 2 large carrots, peeled and diced

  • 2 celery stalks, diced, or 1/2 cup diced celery root

  • 2 large apples, cored and diced

  • 2 garlic cloves, minced

  • 3 Tbs flour

  • 1 cup chicken or beef stock, or sweet cider

  • 1 tsp dried, crumbled sage

  • salt and pepper to taste

Directions:

  1. To make the crust dough, combine the flour, baking powder, and salt in a food processor and pulse. Add butter and pulse until the mixture resembles coarse meal. Add the cheese and milk and pulse just until the dough forms and pulls away from the sides of the food processor. Set aside.

  2. Preheat the oven to 400 degrees F.

  3. In a 9- or 10- inch cast-iron skillet, cook the sausage over medium-low heat until browned, breaking it up as it cooks. Remove the sausage and set aside.

  4. Add the onion, carrots, and celery to the pork fat, and cook over medium heat, stirring occasionally, 4 minutes.

  5. Add the apples and garlic and cook, stirring occasionally, until the vegetables have softened, about 4 minutes.

  6. Add the flour and stir until incorporated, about 1 minute.

  7. Add the stock and sage and stir until a hot, bubbling gravy has formed, about 2 minutes. Return the sausage to the pan and stir. Turn off the heat. Taste and add salt and pepper as needed.

  8. Drop the biscuit dough over the top in spoon-size balls. It's okay if it is uneven or if there are small gaps; it will spread out as it cooks.

  9. Bake until the top is puffed and golden, about 30 minutes. Remove from the oven, and let cool 10-15 minutes before serving.