Easter Pie Recipe

Ingredients
<br>- 2 recipes pastry for a 9 inch double crust pie
<br>- ¾ pound Italian sausage links
<br>- 6  hard-cooked eggs, diced
<br>- 1 cup diced Cheddar cheese
<br>- ½ cup diced provolone cheese
<br>- 1 ½ cups whole milk ricotta cheese
<br>- ½ bunch fresh parsley, chopped
<br>- salt and pepper to taste
<br>- 1  egg
<br>- ¼ cup butter, melted
<br><p></p>Directions
<br>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.
<br>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, Cheddar cheese, Provolone cheese, Ricotta cheese, and parsley. Mix together and season to taste with salt and pepper.
<br>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.
<br>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 or margarine.
<br>step 5: Bake in preheated oven for 35 minutes, until golden brown.
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Ingredients
- 2 recipes pastry for a 9 inch double crust pie
- 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 and pepper to taste
- 1 egg
- ¼ cup butter, melted

Directions
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.
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, Cheddar cheese, Provolone cheese, Ricotta cheese, and parsley. Mix together and season to taste with salt and pepper.
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.
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 or margarine.
step 5: Bake in preheated oven for 35 minutes, until golden brown.

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