2 Pet-Ritz "Deep Dish" pie crust shells
1 1/2 lbs. bulk pork sausage
3/4 c. chopped onion
1 c. bread crumbs
1 jar (8 oz.) Musselman's Applesauce
1 tsp. ground sage

Preheat oven to 375 degrees. Prepare pie shells as directed for double crust pie.

In a large skillet, cook sausage and onion until pink color has disappeared from sausage. Drain. Combine sausage mixture with applesauce, bread crumbs and sage.

Spoon mixture in bottom of pie crust. Cover with top crust. Seal edges, cut several slits in top crust. Bake on a preheated cookie sheet 40 to 45 minutes or until crust is brown. Serves 6 to 8.