# @adamwitt on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DBjX_leuEOK
- **Gondola URL:** https://gondola.cc/posts/33773115-adamwitt-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/adecba0ee9.jpg
- **Posted:** 2024-10-25T15:51:54.000+00:00
- **Account Owner:** Adam Witt (@adamwitt) — https://gondola.cc/adamwitt

## Caption

Follow adamwitt for le spice!

🍎 Sausage & Apple Pie! (Savory Autumn Pithivier)

Say it with me now, “Pit-tih-vee-ay”. A pithivier is a round, enclosed pie usually made by baking two disks of puff pastry, with a filling stuffed in between. Yes I got that definition from Google. Really though, making one of these things is a way to “elevate” a common pie into something that looks (and eats) amazing. The beauty is you can put whatever you’d like in the center. Today we’re going full fall girl mode and reaching for rich, toasty flavors. Let’s get autumnal wit it. 

Ingredients (makes 1 small pie):
2 sheets of Puff Pastry, homemade or store-bought
1 Leek, cleaned and sliced thin
1 Fennel bulb, sliced thin
2 cups Whole Milk, more if needed (fridge cold)
1/2 pound Smoked Gouda, shredded
1 stick Butter, divided
1/2 cup AP Flour
Kielbasa Sausage, sliced into rounds
2 Apples, sliced into rounds
Eggwash, as needed

1. Melt half the butter in a pan and add the fennel, leeks and a pinch of salt. Cook until deeply caramelized. Set aside to cool.
2. Make the filling by melting the butter in a sauce pan. Whisk in the flour and toast for 2 minutes over medium heat, just to cook the “flour” aroma out of the mixture. Whisk in the cold milk and bring to a simmer. Stir in the caramelized veg, gouda and a pinch of salt. The mixture should be thick. Set aside to cool. Transfer to a piping bag or ziplock bag with a hole cut in the corner.
3. Roll out the pastry and cut out two identical circles. Egg wash the rim of one of the circles. Pipe the cooled gouda mixture in the center 2 inches from the edge. Top with the sliced apple and sausage. Use the other dough circle to close the pie and crimp to seal. Freeze for 30 minutes.
4. Preheat the oven to 400F.
5. Turn the semi-frozen raw pie upside down on a parchment-lined baking sheet. Eggwash the pie then score it ensuring that you poke a few air holes. Bake for 30-35, until golden brown. Carefully remove the pie and let cool for 10 minutes before slicing. CRUSH!

#FallRecipes #savorypie #cooking

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- **Views:** 154,481
- **Likes:** 3,548
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- **Comments:** 53

## Tags

savorypie, fallrecipes, cooking

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