1. Cook sausages in a large skillet until weel browned; drain on paper towelin g.

2. Prepare half of the piecrust mix following label directions. Roll out to a 30 cm round on a lightly floured surface; fit into a 23 cm pie plate; trim overhang to 1 cm; turn under flush with rim; flute edge. Prick shell well with a fork.

3. Bake in a moderate oven (375F) for 10 minutes. Remove from oven to rack.

4. Spoon apple pie filling into partially baked shell; arrange cooked sausage, spoke fashion, on pie filling; sprinkle with shredded cheese.

5. Combine remaining half of piecrust mix with brown sugar in a small bowl, sp rinkle over top of pie. Return to oven. Bake an additional 25 minutes or unti l crust is golden brown. Serve warm.