Easter Pie Recipe

Easter Pie Recipe

Traditional savory pie prepared as part of Easter celebration.

Ingredients for Filling

1 ½ lbs. Sweet sausage links, fresh

1 lb. Sweet Capicola (sliced 1/8” thick)

1 1/2 small pkg. 8oz. mozzarella sliced (12 oz. total)

3 large eggs

1 lb. Ricotta cheese

½ cup Fresh flat leaf parsley or ¼ cup of dried parsley

½ dozen large hard boiled eggs

Topping:

Nonpareils

1 large egg yolk

1 Tbs. sugar

1/3 cup of water, room temperature

Dough:

1 cup water

3 Raw Eggs

¼ lb. Margarine(softened)

1 Tbs. Honey

1 Tbs. salt

2 Tbs. sugar

5 cups bread flour approx.

1 package of fresh yeast

First Boil a ½ dozen eggs. Cool, shell, slice in half and store in refrigerator. Parboil the sausage (Cooking till no pink in centers), cool and slice diagonally into approximately ¼ inch slices. Slice the mozzarella 1/8” thick. The above can be prepared the evening before the preparation of the pie.

I put my bread machine/Kitchen Aid mix on pizza dough cycle by adding water first then the remaining ingredients.  Otherwise, dissolve the yeast in warm water. Let stand 5 minutes. Stir to dissolve. Add part of the flour (about 2 cups) and the remaining dough ingredients. Beat until smooth and well blended. Gradually add the remaining flour to make soft bread dough that does not cling to the sides of the bowl. Knead 6 to 8 minutes by machine or until smooth and elastic by hand. Put into a greased bowl, cover and let rise until doubled. Punch the dough down and let rest for about 15 minutes.

Preheat oven to 375 degrees.

Prepare ricotta filling by mixing 3 eggs into the ricotta and beat until smooth and creamy. Now divide the dough in half. Roll out one portion to cover a medium to large sized pizza pan or cookie sheet. Spread out the dough on the pan and fill as stated in exact order. Starting on the bottom working up, place a layer of sliced sausage, layer of Sweet Capicola, then a layer of mozzarella. Now using a silicone spatula, evenly spread  ricotta mixture over the meats and cheese. Sprinkle chopped parsley on top (I used dry and mixed it in with Ricotta and eggs).  Take the 6 boiled egg halves (12 total) and space on top of the ricotta mixture, yolk side down. (See photos)   Roll out the remaining portion of dough (Larger than bottom)and use it to cover the pie. Wet the edges with water, pinch together and roll under the pie (the edges should be trimmed to remove excess dough). Snip several holes in the top crust with a scissors. Bake until golden brown (45 minutes to 1 hour). Remove from oven and slide carefully onto a wire rack.

Prepare an egg wash by beating one large egg Yolk, one tablespoon of sugar and 1/3 cup of water. As soon as the pie is removed from the oven brush the top evenly and lightly (working fast) with the egg wash and sprinkle with the nonpareils. Allow to sit for about 15 minutes before cutting.

This dish is traditionally prepared on the Holy Saturday and eaten at noon. If there is any is left, it is good served cold / warm for breakfast, lunch, dinner or a snack. Invite good friends and enjoy!

Prep time: 2 hours

Cook time: 1 hour

Total time: 3 hours *includes dough rising

Serves: 12 large portions, this is not an appetizer, it’s a hearty serving of Love! Enjoy :O)