There’s something magical about a picnic pie recipe. I’m not just talking about the flaky golden crust or the savory layers tucked inside. I’m talking about the feeling it brings—the kind of food that fits perfectly into a picnic basket and tastes even better outdoors.

When I make this picnic pie recipe, I always imagine that moment when someone slices into it and reveals those beautiful layers of ham, sausage, and apple. It’s not just a pie. It’s a showstopper.

This recipe has become one of my go-tos for any outdoor gathering. It holds its shape, tastes amazing cold or warm, and travels like a dream.

Whether I’m planning a picnic, prepping for a lunch party, or just want something hearty in the fridge, this pie checks all the boxes. Let me show you exactly how I do it, step by step.

Table of Contents

Why You Will Love This Recipe?

What I love most about this picnic pie recipe is how it brings everything together in one perfect slice—flaky pastry, rich filling, and just the right touch of sweetness from the apples. It’s the kind of recipe that looks impressive but feels comforting.

I can make it ahead, slice it easily, and take it anywhere without worrying about mess or fuss. Whether I’m hosting, packing lunch, or just treating myself to something hearty, this pie always hits the spot. It’s reliable, delicious, and surprisingly simple once I get into the rhythm.

How to Make Picnic Pie Recipe?

🕒 Recipe Overview

Preparation Time: 30 minutes
Cooking Time: 2 hours 15 minutes
Total Time: 2 hours 45 minutes
Course: Main Course, Snack, Lunch
Difficulty: Intermediate
Cuisine: British
Yield: Serves 16

🧰 Equipment Needed

9-inch springform pan or deep cake tin
Mixing bowls
Rolling pin
Pastry brush
Sharp knife
Baking tray
Parchment paper

🧂 Ingredients

For the Pastry:

500g (approx. 4 cups) plain flour
250g (1 cup) unsalted butter, chilled and diced
1 tsp salt
1 large egg
2–3 tbsp cold water

For the Filling:

350g (approx. 12 oz) sausage meat or skinned pork & apple sausages
2 medium apples, peeled, cored, and grated
2 medium onions, grated
2 tbsp fresh thyme leaves
16 slices cooked ham, fat trimmed
4 tbsp Dijon mustard
Salt and freshly ground black pepper, to taste
2 eggs, beaten (for glaze)

👩‍🍳 Step-by-Step Instructions

1. Prepare the Pastry

In a large bowl, combine the flour and salt.
Add the diced butter and rub it into the flour until the mixture resembles fine breadcrumbs.
Beat the egg and add it to the mixture, stirring to combine.
Add cold water, a tablespoon at a time, mixing until the dough comes together.
Divide the dough into two portions (one slightly larger than the other), wrap in cling film, and chill for at least 30 minutes.

2. Prepare the Filling

In a bowl, mix the sausage meat with the grated apples, onions, thyme, salt, and pepper until well combined.

3. Assemble the Pie

Preheat the oven to 180°C (350°F).
Roll out the larger portion of pastry on a floured surface and line the base and sides of the springform pan.
Spread 2 tablespoons of Dijon mustard over the base.
Layer half of the ham slices over the mustard.
Add the sausage mixture, pressing it down evenly.
Top with the remaining ham slices and spread the remaining mustard over them.
Roll out the smaller portion of pastry to make the lid.
Place the lid over the filling, sealing and crimping the edges.
Cut a small hole in the center to allow steam to escape.
Brush the top with beaten egg.

4. Bake the Pie

Place the pie on a baking tray and bake for 2 hours 15 minutes, or until the pastry is golden brown.
If the top browns too quickly, cover it with foil.
Once baked, remove from the oven and allow to cool in the pan.
Once cooled, remove from the pan and refrigerate until ready to serve.

🍽️ Serving Suggestions

This picnic pie is versatile and can be served in various ways:

Cold: Perfect for picnics or packed lunches.
Warm: Reheat slices and serve with a side salad for a hearty meal.
Accompaniments: Pair with pickles, chutneys, or a dollop of mustard for added flavor.

💡 Tips and Variations

Vegetarian Option: Replace sausage meat with a mixture of sautéed mushrooms, lentils, and herbs.
Cheese Addition: Add a layer of grated cheddar or Gruyère cheese for extra richness.
Spice It Up: Incorporate a pinch of chili flakes or smoked paprika into the filling for a kick.
Pastry Alternatives: Use puff pastry for a lighter, flakier crust.

🥗 Health Benefits

While indulgent, this picnic pie offers some nutritional benefits:

Protein: The sausage meat and ham provide a good source of protein.
Fiber: Apples and onions add dietary fiber, aiding digestion.
Vitamins: Apples contribute vitamin C, and onions offer antioxidants.

🧊 How I Store My Picnic Pie

Once the pie cools completely, I always wrap it tightly in cling film or foil. If I’ve baked it in advance, I store it whole in the fridge for up to 4 days.

When I slice it, I wrap each piece individually and place them in an airtight container. That way, I can grab a piece anytime without drying out the rest.

For longer storage, I freeze it. I wrap each slice in foil, then seal them in a freezer bag or airtight container. It keeps well for up to 3 months.

When I want a slice, I just thaw it overnight in the fridge and reheat it in the oven at 160°C (320°F) for about 15–20 minutes until warmed through.

I never store it warm or uncovered, or the crust turns soggy. Keeping it cool, covered, and airtight makes all the difference.

📝 Note

This pie can be made a day in advance and stored in the refrigerator. It also freezes well; wrap slices individually for easy thawing and reheating.

🏁 Conclusion

Every time I make this picnic pie recipe, I feel like I’m bringing a little tradition to the table. The crispy pastry, the savory layers, the balance of sweet apple and herby sausage—it all just works.

What I love most is how well it holds together, making it perfect for slicing, packing, and sharing. Whether I’m planning a laid-back afternoon in the park or just want something filling and flavorful in the fridge, this pie always delivers.

It’s comforting, impressive, and surprisingly easy once I get the hang of it. If you’ve never made one before, give it a try. I promise—it’ll become one of your favorite make-ahead meals too.