Farmer's Market Sausage Pie
From Taste of Home

Our 4-year-old son, Lukas, named this savory pie for the Saturday
morning farmer's market that's held near our state capitol. Most of
the fresh ingredients called for in the recipe can be found there and
baked into this deliciously different entree. —Teri Schuman, Oregon,
Wisconsin

INGREDIENTS
4 Italian sausage links, casings removed, halved and cut into 1/2-
inch pieces
1 medium tomato, cut into chunks
1 small yellow tomato, cut into chunks
1 cup thinly sliced zucchini
1 cup thinly sliced yellow summer squash
1/2 cup julienned green pepper
1/2 cup julienned sweet red pepper
1 tablespoon Italian salad dressing mix
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon fennel seed, crushed
Pastry for double-crust pie (9 inches)
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded mozzarella cheese

SERVINGS 8
CATEGORY Main Dish
METHOD Baked
PREP 15 min.
COOK 35 min.
TOTAL 50 min.

DIRECTIONS

In a large skillet, cook sausage over medium heat until no longer
pink; drain. Stir in tomatoes, squash, peppers, salad dressing mix,
garlic powder and fennel seed. Cook and stir for 10 minutes; drain.
cool for 10 minutes.
Line a 9-in. pie plate with bottom pastry; trim even with edge.
Fill with the sausage mixture. Sprinkle with cheeses. Roll out
remaining pastry to fit top of pie; place over filling. Trim, seal
and flute edges. Cut slits in top.
Bake at 375° for 35-40 minutes or until filling is bubbly and
crust is golden brown. Let stand for 10 minutes before cutting.
Yield: 8 servings.