Easter Pie

Method5 steps · about 1 hr 5 min

1. 1

   Step 1: Preheat oven to 350 degrees F (175 degrees C). Roll out pastry to fit a 9 inch pie plate. Place bottom crusts in 2 pie plates. Roll out top crusts and set aside.

   Uses 4 nine-inch single pie crusts (equivalent to 2 double-crust pie recipes)

2. 2

   Step 2: Cut sausage into 1 inch pieces. Heat a skillet over medium heat and cook sausage until brown. Place sausage in a large bowl, and add hard cooked eggs (6), Cheddar cheese (1 cup), Provolone cheese (½ cup), Ricotta cheese, and parsley (½ bunch). Mix together and season to taste with salt (to taste) and pepper.

   Uses ¾ pound Italian sausage links · 6 hard-cooked eggs, diced · 1 cup diced Cheddar cheese · ½ cup diced provolone cheese · 1 ½ cups whole milk ricotta cheese · ½ bunch fresh parsley, chopped · Salt to taste · Ground black pepper to taste

3. 3

   Step 3: Add one raw egg to mixture. Mix well and check consistency - it should not be loose or runny, but should hold together well. Add one more raw egg if necessary.

   Uses Sausage, hard-cooked egg and cheese filling · 1 egg · 1 additional raw egg, only if needed to bind filling

4. 4

   Step 4: Spoon filling into 2 pastry-lined pie pans, and cover with other 2 pastry shells. Seal edges and cut steam vents in top. Brush top pastry with melted butter (¼ cup) or margarine.

   Uses Two prepared bottom crusts and two reserved top crusts · Bound savory pie filling · ¼ cup butter, melted

5. 5

   Step 5: Bake in preheated oven for 35 minutes, until golden brown.

   Bake pie · 35 minUses Two assembled and glazed savory Easter pies