Farmer'S Market Sausage Pie

• 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 red peppers
• 1 Tbsp Italian salad dressing mix
• 1/2 tsp garlic powder
• 1/4 to 1/2 tsp fennel seed, crushed
• 1 9-inch Pastry for double-crust pie
• 1 cup (4oz) shredded cheddar cheese
• 1 cup (4oz) shredded mozzarella cheese

1. 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.
2. Line a 9-inch 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.
3. Bake at 375 degrees F for 35-40 minutes or until filling is bubbly and crust is golden brown. Let stand for 10 minutes before cutting.

italian sausage links, tomato, tomato, zucchini, green pepper, red peppers, italian salad dressing mix, garlic, fennel, pastry, cheddar cheese, mozzarella cheese

Taken from www.epicurious.com/recipes/member/views/farmers-market-sausage-pie-1266866 (may not work)