EASTER PIE
Giada's Italian rice pie is the perfect dessert for your Easter celebration or any time of year.
Provided by Giada De Laurentiis
Categories dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.
- Preheat the oven to 375 degrees F.
- Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.
- Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve.
EASTER PIE
Easter Pie is a specialty in many Italian homes, so mothers make sure their daughters master the recipe to ensure that the tradition continues. -Barbara Tierney, Farmington, Connecticut
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- In a bowl, combine the flour, sugar, salt and baking powder; cut in butter and shortening until mixture resembles small crumbs. Add eggs; stir until moistened and mixture forms a ball. Cover and refrigerate for 1 hour. On a lightly floured surface, roll out dough to a 10-in. circle. Place in a 9-in. pie plate; flute crust. Refrigerate. , For filling, beat the ricotta, sugar and flour in a bowl. Add zest and salt; beat until smooth. In another bowl, beat eggs until thick and lemon-colored, about 5 minutes; slowly fold into ricotta mixture. Gently mix in remaining ingredients. Pour into the crust. Bake at 350° for 55 minutes or until a knife inserted in the center comes out clean. Cool. Store in the refrigerator.
Nutrition Facts : Calories 482 calories, Fat 23g fat (11g saturated fat), Cholesterol 196mg cholesterol, Sodium 349mg sodium, Carbohydrate 56g carbohydrate (35g sugars, Fiber 1g fiber), Protein 14g protein.
ITALIAN EASTER PIE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the dough: In a medium bowl, whisk together the eggs and water; set aside. In the bowl of a food processor, combine the flour and salt and pulse a couple of times. Add the chilled butter and pulse about 10 times until pea-size pieces remain. Add 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, wrap each ball with plastic wrap and rest in the fridge for at least 1 hour.
- For the filling: While the dough is resting, whisk together the ricotta cheese, salt, some pepper and 6 of the eggs in a medium bowl and set aside. In a 10-inch skillet over medium heat, add the oil and brown the sausage, breaking up the pieces while it's cooking, 5 to 8 minutes. Drain the sausage on a paper towel-lined plate, leaving behind any fat. Add the asparagus and cook until beginning to soften, 4 to 5 minutes. Set aside.
- Preheat the oven to 375 degrees F. Grease a 9-inch cake pan with butter.
- On a well-floured counter, roll out each dough ball into a thin 14-inch circle. Cover one circle with plastic wrap until ready to use. Loosely roll the other dough circle around a rolling pin and unroll over the prepared cake pan, letting the excess 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 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 the provolone cheese.
- Whisk the remaining egg with 1 tablespoon water and brush the outside rim of the dough with the egg wash. Add the remaining dough circle to the top of the pie and cut off the excess dough. Press both circles together to create a seal. Brush the remaining egg wash over the entire top and slice a couple slits in the top of the pie. Bake until golden brown, 45 to 55 minutes. Let stand 10 minutes before slicing.
PIZZA RUSTICA (EASTER PIE)
A deep-dish cousin to quiche that's packed with Italian deli meats and cheeses like prosciutto, pepperoni, soppressata, mozzarella and provolone, this rich pie, also called Easter pie, is traditionally made on Good Friday and served on the holiday to celebrate the end of Lent. This version came to The Times from Carlo's Bakery, in Hoboken, N.J., of "Cake Boss" fame, and it is the only savory item the bakery makes. It's typically eaten at room temperature, but the staff at Carlo's enjoys it warm right out of the oven.
Provided by Alex Witchel
Categories dinner, casseroles, pies and tarts, pizza and calzones, main course
Time 2h30m
Yield One 10-by-15-inch pie
Number Of Ingredients 15
Steps:
- For the dough: In a large bowl, whisk together 6 cups flour and the salt. Using a pastry cutter, large fork, or two knives, cut the butter into the flour until the mixture resembles coarse crumbs. Add eggs and knead for 1 minute. Add about 1 1/4 cups ice water, a little at a time, to form a cohesive dough. Knead the dough on a lightly floured surface until it forms a large smooth ball, about 5 minutes. Cover with plastic wrap and set aside for 30 minutes.
- For the filling: Mix the meats, cheeses, the 10 eggs and pepper in a large bowl.
- Heat oven to 350 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top. On a lightly floured surface, roll out the larger portion of the dough into a rectangle to line the bottom and sides of a 10-by-15-inch glass baking dish, with some overhang. Add the filling and smooth it lightly. Moisten the edges of the dough with a little water.
- Roll out the remaining dough to cover the top of the dish with some overhang. Trim off excess dough and crimp the edges to seal. Poke several sets of holes across the top with a fork. Bake for 45 minutes. Remove from the oven and brush top and edges with the beaten egg, then return to the oven until golden brown, another 45 minutes. Let pie cool completely before serving.
EASTER PIE DOUGH
This dough recipe from "Martha Stewart's Baking Handbook" is used to make delicious Easter Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for one 9-inch lattice-topped square pie
Number Of Ingredients 7
Steps:
- Put flour, cheese, salt, and pepper, in the bowl of a food processor; pulse several times to combine. Add butter and shortening; process until the mixture has the consistency of coarse crumbs, about 10 seconds. With the machine running, pour ice water through the feed tube in a slow, steady stream until the dough just holds together.
- Turn out the dough onto a lightly floured work surface. Divide dough in half, and form each piece into a flattened square. Wrap each piece of dough in plastic, and chill at least 1 hour or overnight before using.
EASTER MEAT PIE
This meat pie is a winner every Easter. Stuffed full of ham, salami, and prosciutto, as well as ricotta, Parmesan, and mozzarella cheeses, this pie really satisfies!
Provided by PAMSTER2
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Place ricotta in a large mixing bowl and add eggs one at a time while mixing on low speed. Stir in mozzarella, ham, salami, and prosciutto until all ingredients are well combined. Line two 9 inch pans with pastry. Spoon half of mixture into each pan. Sprinkle half of the Parmesan cheese over each pie, then cover with top pastry. Crimp edges and cut steam vents in tops.
- Bake in preheated oven for 1 hour, until crust is golden brown. Cool on racks.
Nutrition Facts : Calories 726.7 calories, Carbohydrate 31.2 g, Cholesterol 193.6 mg, Fat 51.4 g, Fiber 2.2 g, Protein 33.8 g, SaturatedFat 19.9 g, Sodium 1601.6 mg, Sugar 0.7 g
RICOTTA PIE- EASTER PIE
This is an Old Family friend recipe. She makes it at Easter and Christmas only. I had it at my Baby shower and there was none left it was that good. I hope you enjoy it as much as we do.
Provided by jb41848
Categories Pie
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Beat ricotta and eggs together.
- Add vanilla and sugar, mix well.
- Line a 13x9 inch pan with dough.
- Pour batter over.
- Cover with a lattice top with the remaining crust.
- Bake 350 degrees, check after 1 hour, 1 inch in from side with a knife, if clean it is done.
- If not check in increments of 5 minutes until the knife comes out clean.
- You may need a bigger pan, it depends on how runny the ricotta is.
- Let cool on a rack and then cut into 2 inch squares, it is very heavy, a little goes a long way.
- Refrigerate leftovers immediately.
GERALDINE FERRARO'S EASTER PIE
Provided by Marian Burros
Categories dinner, side dish
Time 1h30m
Yield Two 9-inch pies (15 small servings each)
Number Of Ingredients 11
Steps:
- Combine all the filling ingredients in a large bowl and set aside.
- Preheat oven to 350 degrees.
- Combine the flour, baking powder and pepper on a wooden or marble surface.
- Make a well in center of the flour mixture and break three eggs into it. Incorporate the eggs into the flour, then add the remaining eggs. Knead the dough until it is smooth. Cover loosely with a damp towel and set aside to rest for 15 minutes.
- To make pies: Cut dough in half and set one portion aside. Cut remaining half so that one part is slightly larger than the other. Roll out the larger portion into a circle that is less than 1/8-inch thick and large enough to fill and overlap the edges of a 9-inch pie plate. Avoid getting thin spots that may allow the filling to break through.
- Place the dough in the pie plate. Smooth half of the filling on top of it. Roll out the smaller dough portion and place it on top. Trim the excess dough, leaving enough to seal and crimp the edges.
- Repeat with remaining dough and filling to make the second pie. Brush the tops of the pies with a little water. Cut slits in the tops.
- Bake pies for about 50 minutes in the center of the oven, until the tops are brown. Remove from oven and cool completely. Pies may be served at room temperature or refrigerated and served the next day.
BARRA'S TRADITIONAL ITALIAN EASTER PIE
A meal in itself! This traditional meat pie has been our Easter morning breakfast for five generations. It is expensive to make, takes a lot of preparation but is worth every bite! In our family, this was more precious than gold and we all anxiously awaited Good Friday's fast to past so my father could make Easter Pie. This is a family secret recipe that's out there for all you adventureous cooks to try! and I hope you will :)
Provided by Gingerbee
Categories One Dish Meal
Time 13h
Yield 2 nine inch deep dish pies
Number Of Ingredients 15
Steps:
- CRUST PREPARATION: Mix flour and salt together, cut in shortening with 2 knives or pastry cutter.
- Add beaten eggs to flour mixture slowly, incorporating very well.
- Add milk (additional liquid if necessary) to hold mixture together as it is kneaded.
- Shape pastry into two balls.
- Chill for 30 minutes or until ready to begin making the pie.
- PREPARATION FOR FILLING: Remove the sausage meat from the casings; set aside in small bowl.
- In another small bowl, place all the mozzarella, cut into 1/4-inch cubes; set aside.
- In another small bowl, place all the provolone, cut into 1/4-inch cubes; set aside.
- Do the same for the ham and salami and proscuitta; set aside keeping all the ingredients separate.
- Boil dozen eggs; cool, peel, cut into quarters and set aside.
- Make EGG WASH:In a blender, add 10 eggs, parsley, 1/2 cup grating cheese.
- Blend; set aside.
- This will be used between layers of ingredients as the"holding agent" to keep all the ingredients together.
- TO ASSEMBLE PIE: Roll chilled pastry on floured board to 1/8-inch thickness.
- Make into 2 large circles to fit into a 9-inch deep-dish glass pie plate and to cover.
- Better to do this in glass; it cooks more evenly and you can see if your bottom has fully cooked.
- Fit the pastry into the pan and up the sides.
- Begin by layering the quartered hard boiled eggs as the first layer on bottom, about 1-inch apart from eachother.
- In between each quartered slice of egg, with your fingers, place a small piece of sausage meat; going around the whole first layer of the pie.
- Sprinkle a layer of grated cheese all around.
- Next, a thin layer of mozzarella; (one piece high), Next a thin layer of proscuitta; Next a thin layer of provolone cheese; Next a thin layer of salami; Next a thin layer of boiled ham.
- Pour 1/2 cup of your egg wash over the first layer.
- Begin again with your quartered eggs; alternating the quarters"in between" the quarters of the first layer.
- Layer each ingredient as you did on the first layer and so on.
- Proceed with your second layer; again egg wash poured over the layer, etc.
- Depending on the depth of the pie pan, the size of your cut ingredients, you may have two or three layers, but don't fill it beyond the rim of the dish.
- Cover the last layer with another piece of pastry dough and crimp together firmly"gluing" if necessary to keep things together as the pie expands.
- Cut a steam hole on top and brush pastry with a tablespoon of milk (just to enhance the beauty of this meal for presentation) to form a glaze.
- Preheat oven to 350 degrees.
- Bake for one hour or until the pie crust is golden on the top and ingredients are bubbly.
- The aroma will tell you the pie is done!
- If you filled the pie too much with egg wash or ingredients, it may boil over.
- It is a good idea to place a sheet of aluminum foil beneath the pie in the oven to catch any drips.
- Serve the pie warm.
- Keep Refrigerated; leftovers can be reheated nicely in a toaster oven or a microwave for 1 minute.
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