1 ready-made Deep-Dish Pie Crust
2 cups NC apples, peeled and sliced (Granny Smith were used in the winning recipe)
½ cup onion, chopped
1 tablespoon sugar
¼ teaspoon cinnamon
2 tablespoons butter
3/4 lb. sweet Italian or breakfast sausage (bulk, or removed from casings)
2 cups shredded cheddar cheese
1 cup ricotta cheese
Preheat the oven to 425°F. If using a rolled crust, place pie crust in 9-inch pie pan and bake 7 to 9 minutes or until light golden brown or pre-bake a ready-made crust. Remove from oven and let cool. Reduce oven temperature to 350°F.
Melt butter in a large skillet on medium heat. Add the apples, onions, sugar and cinnamon and sauté until tender, 5 minutes. Transfer mixture to a separate bowl. Increase the heat to medium high and add the sausage. Sauté until browned, about 7-10 minutes, making sure to break the meat up as it is cooking. Remove from heat and drain excess grease onto a paper towel lined dish.
In medium sized bowl, mix together the ricotta cheese, cheddar cheese and eggs.
Place sausage on bottom of pre-baked pie crust. Add the cooked apple onion mixture over the sausage. Pour the cheese egg mixture over the apple mixture and spread it so it evenly covers the pie.
Bake at 350°F for 35 to 40 minutes, until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
You can use any flavorful NC apple such and Pink Lady, Granny Smith, or Honeycrisp.