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Pear and Sausage Pie

  • servings: 4




  • 3 tablespoons unsalted butter
  • 5 ounces pork sausage, casings removed
  • 1 medium onion, halved lengthwise, 1/2 finely chopped, 1/2 thinly sliced
  • 1 tablespoon fresh sage, chopped
  • Coarse salt and freshly ground pepper
  • 1/2 cup grated sharp cheddar cheese
  • 1/2 medium green cabbage, about 1/2 pound, cored and shredded
  • 2 dried juniper berries, slightly crushed with the flat side of a large knife
  • 1 teaspoon caraway seeds
  • 1 bay leaf
  • 1/4 cup verjus, or cider vinegar
  • 1 tablespoon light-brown sugar
  • Short Pastry Crust
  • All-purpose flour, for work surface
  • 4 Anjou pears
  • 1 tablespoon heavy cream
  • 1 large egg yolk


  1. Step 1

    Melt 2 tablespoons butter in a large skillet over medium heat. Add sausage; cook until well browned, about 3 minutes, breaking up meat with a wooden spoon. Add chopped onion; cook, stirring occasionally, until onion is soft and translucent, about 4 minutes. Add sage; cook, stirring occasionally, 1 minute more. Transfer to a medium bowl; season with pepper. Stir in cheese; set aside.

  2. Step 2

    Melt remaining tablespoon butter in the skillet over medium heat. Add sliced onions; cook, stirring occasionally, until soft, about 4 minutes. Stir in cabbage, juniper berries, caraway seeds, bay leaf, verjus, and sugar, scraping bottom of skillet to loosen any browned bits. Reduce heat to low; cook, stirring occasionally, until cabbage is wilted and tender, about 10 minutes. Season with salt and pepper. Discard juniper berries and bay leaf.

  3. Step 3

    Roll 3/4 of the dough on a lightly floured surface into a 21-by-12-inch rectangle, about 1/4-inch thick. Line a 13-by-4 1/2-inch loaf pan with dough, allowing dough to drape over edges. Freeze until cold, about 10 minutes.

  4. Step 4

    Using an apple corer, remove 3/4 of the core from each pear, leaving stem end intact. Remove another tablespoon flesh from each cavity. Spoon 2 tablespoons sausage mixture into cavity of each pear; set aside.

  5. Step 5

    Preheat oven to 375 degrees. Assemble pie: Spread cabbage mixture in an even layer over dough. Set stuffed pears on top. Roll out remaining dough on a lightly floured surface to a 14-by-6-inch rectangle, about 1/4-inch thick. Cut out four 2-inch circles from dough along centerline, about 1 inch apart. Place dough over pie, with pears poking through the holes. Gently crimp edges of dough to seal. Freeze until cold, about 15 minutes.

  6. Step 6

    Whisk together cream and egg yolk in a small bowl. Brush crust with egg wash. Bake pie on a rimmed baking sheet until crust is golden brown and juices are bubbling, 45 to 50 minutes.

Martha Stewart Living, October 2005



Reviews (3)

  • 27 Jan, 2014

    The combinations of flavors was absolutely delicious, and perfect for a sweet & savory fall autumn dinner. This is now on my favorites list. The only negative I had was the crust. It was pretty and acted as a moisture barrier for the sauerkraut whilst baking, but it made the dish heavy and claggy. I am making this again (tonight!) but I am leaving off the bottom crust and thinnly piping some mashed potato in place of the top crust (a pommes duchesse look).

  • 20 Oct, 2012

    Pear and Sausage Pie.....looks so pretty and is intriguing. I'm taking a vote.....shall I make it?

  • 22 Sep, 2011

    So many bad reviews, and no comments! I'm so temped to make it anyway; any insight on the low rating???