Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Easter: Savory Italian Easter Pie




Source of Recipe


Teri Reilly


Recipe Introduction


"The first time I tasted Italian Easter Pie I knew I had to get the recipe. It took over 25 years. This one comes from Ann, a friend of my mother. It's an old family recipe that has been adapted to present day. For example, the original recipe called for air-drying the sausage for 2 days before cooking. Ann tried that the first time she made the pie and, as you might expect, the sausage spoiled. If you are like me, you will think the amount of eggs listed is a typo, but it does take 1-1/2 dozen."






List of Ingredients




1-3/4 pounds link Italian sausage
3/4 pounds ricotta cheese
1/4 pound mozzarella cheese, grated
1 dozen large eggs plus 1/2 dozen eggs
3/4 pounds cooked ham, cut into small cubes
1 dash cinnamon
Salt and pepper to taste
Pie dough for two double-crust pies
1 lightly beaten egg


Recipe



Fry the sausage in a large pan until cooked through. Drain on paper towels. Chill for about 30 minutes to make cutting easier, then slice thinly.

Meanwhile, place ricotta cheese in a large strainer or colander and let drain for about 30 minutes until most of the liquid is discarded. Place in a large mixing bowl. Add the mozzarella and combine well. Add the ham and sausage and mix well. To incorporate the 1 dozen eggs, lightly beat 6 at a time before adding to the mixture and mix well after each addition. Add cinnamon, salt and pepper. Cover tightly and place in the refrigerator overnight.

The next day, prepare the pie shells by placing a bottom crust in each pan. Preheat the oven to 375° F. Add the remaining 6 eggs, lightly beaten, to the cheese mixture and mix well. Place in the pie shells. Roll the remaining dough and place on top of each pie. Crimp edges. Cut several slits in the top crust for ventilation. Brush each with a lightly beaten egg. Bake for about 1 hour or until crust is golden and filling is set. Remove from oven and let cool at least 30 minutes. This pie is best served warm or room temperature. Leftover pie can be covered with foil and reheated in oven or microwave just long enough to remove the chill.

Notes: You may use part-skim ricotta but not no-fat. The sausage can be sweet or hot as desired. Ann does dry it overnight by placing it uncovered on a rack in the refrigerator, but it's not necessary. The pie dough can be prepared ahead of time and refrigerated until needed. If you don't have enough pie dough for the small pie, omit the bottom and use a top crust only. I believe this recipe deserves a good homemade crust, but you can certainly use store-bought refrigerated pie dough.