Easter Pie
I wanted a springtime touch for this pie. This is my Easter Pie đ„§đ„§.
Equipment
- 1 springform pan 9-inch
- 1 whisk
- 1 chef's knife
- 1 paring knife
- 1 mixing bowl Large
- 1 sheet pan 1/2 size
- 1 Rolling Pin
- 1 pastry brush
- 1 ruler 18-inch
- 1 saute pan 10-inch
- 2 containers small
- 1 food processor 10-cup
Ingredients
Ingredients for Dough:
- 3 large eggs
- 3 tbsps ice water
- 3 cups all-purpose flour plus more for dusting
- 1 1/4 tsps kosher salt
- 12 tbsps butter Cold unsalted butter, cut into 1/2-inch pieces, plus more to grease the pan
Ingredients for Filling:
- 22.5 ounces whole milk ricotta cheese (approx. 1 1/2 (15-ounce) containers)
- 2 tsps kosher salt
- 1 tsp black pepper Freshly ground
- 7 large eggs Reserve 1 for egg wash
- 1 tbsp olive oil
- 1 8-ounce package multi-colored mini sweet peppers Sliced into 1/2-inch pieces
- 1 8-ounce package frozen asparagus Thawed and sliced into 1/2-inch pieces
- 1 pound sweet Italian sausage Substitute spicy
- 8 slices Genoa salami Thinly sliced
- 8 slices Capicola Thinly sliced (Capocollo)
- 10 slices Provolone cheese Thinly sliced
Instructions
- 1). For the dough:In a food processor, add the flour and Kosher salt. Pulse a couple of times. In a large mixing bowl, whisk together the eggs and iced water, and set aside. Add the chilled butter and pulse about 10 times until pea-size pieces remain. Pour the egg mixture and pulse 15 to 20 times until a dough ball forms. Place the dough ball on a floured surface and knead until smooth and elastic, about 1 minute. Divide into 2 balls, one half slightly bigger. The larger half will be used for the bottom crust of the pie. Wrap each ball in plastic wrap and rest in the fridge for at least 1 hour.2). For the filling:While the dough is resting, sauté the peppers in a sauté pan over medium heat in 1 tablespoon of olive oil, and Kosher salt and fresh ground black pepper to taste. Cook for 3 to 5 minutes until soft and slightly brown around the edges. Transfer to a small container. Next, add the sausage to the same pan. Break up the pieces while it's cooking, 5 to 8 minutes, until there is no pink. Drain the sausage on a paper-lined plate, leaving behind any fat. Transfer to a small container. Set aside.3) Preheat oven to 375°F.Grease a 9-inch springform pan with butter.4) On a well-floured counter, roll out the larger of the two dough balls into a thin 14-inch circle. Loosely roll the dough around a rolling pin and unroll it over the prepared cake pan, allowing the excess to hang over the side. Press the dough gently into the sides of the pan so there is no gap between the pan and the dough. Shingle the salami over the bottom of the dough, creating an even layer. Then add the asparagus and sweet pepper mixture in an even layer on top of the salami. Next, add half of the egg mixture and spread it out evenly, then top with the capicola in an even layer. Layer in the sausage and top with the remaining egg mixture, then finally shingle in the provolone cheese.5) Again, on a well-floured counter, roll out the other disk of dough to a 12-inch circle. Loosely roll the dough circle around the rolling pin. Whisk the remaining egg with 1 tablespoon of water and brush the outside rim of the dough with the egg wash. Unroll and lay the remaining dough circle over the top of the pie, and cut off the excess dough. Press both circles together to create a seal. Crimp the edges of the pie. Brush the remaining egg wash over the entire top and, using a paring knife, cut 4 small slits in the top of the pie. Cover the edges of the pie with foil to prevent the crimped edges from burning.There you have it, my Easter Pie.
Notes
1) Each oven may vary slightly in cooking times.Bake until golden brown, 50 to 60 minutes. Remove the foil around the edges during the last 10 minutes of baking. 2) Let the pie stand for at least 15 minutes before slicing. 3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
