Easter Pie Recipes

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EASTER MEAT PIE



Easter Meat Pie image

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

4 (9 inch) unbaked pie crusts
2 pounds ricotta cheese
6 eggs
8 ounces mozzarella cheese, grated
1 pound cooked ham, chopped
½ pound Genoa salami, chopped
¼ pound prosciutto, chopped
¼ cup grated Parmesan cheese

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

EASTER PIE



Easter Pie image

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

CRUST:
1-2/3 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 cup butter
1/4 cup shortening
2 large eggs, lightly beaten
FILLING:
1 carton (15 ounces) ricotta cheese
1 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon grated lemon zest
1/4 teaspoon grated orange zest
Dash salt
4 large eggs
2 teaspoons vanilla extract
1/3 cup semisweet chocolate chips
1/3 cup diced citron, optional
1/8 teaspoon ground cinnamon
Dash ground nutmeg

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



Italian Easter Pie image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 15

3 large eggs
3 tablespoons cold water
3 cups all-purpose flour, plus more for dusting
1 1/4 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces, plus more for the pan
22.5 ounces full-fat ricotta cheese
1/2 teaspoon kosher salt
Freshly ground black pepper
7 large eggs
1 tablespoon olive oil
1 pound ground spicy or sweet sausage
8 ounces asparagus, sliced 1/2 inch thick
10 thin slices Genoa salami
10 thin slices capicola
8 thin slices provolone cheese

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.

EASTER PIE



Easter Pie image

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

3/4 cup powdered sugar, plus extra for garnish
3 large eggs
2 teaspoons pure vanilla extract
1 tablespoon orange zest
1 (15-ounce) container whole milk ricotta cheese
1/2 cup cooked short-grained rice
1/3 cup toasted pine nuts
6 sheets fresh phyllo sheets or frozen, thawed
3/4 stick (3 ounces) unsalted butter, melted

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.

BARRA'S TRADITIONAL ITALIAN EASTER PIE



Barra's Traditional Italian Easter Pie image

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

3 eggs
3 cups all-purpose flour
1/4 cup shortening
2 tablespoons milk
1 pinch salt
1 dozen hard-boiled egg
10 eggs
1/2 cup Italian parsley (chopped fine)
1 cup grated locatelli cheese
3 lbs sweet Italian sausage links (remove casings)
1 lb mozzarella cheese (cut small cubes)
1/2 lb prosciutto, sliced thin (italian smoked ham)
1 lb provolone cheese (cut small cubes)
1 lb deli thin sliced, boiled ham (, cut into squares)
1 lb deli thin sliced genoa salami (cut into squares)

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.

EASTER SAVORY PIE (PIZZA RUSTICA) RECIPE BY TASTY



Easter Savory Pie (Pizza Rustica) Recipe by Tasty image

Here's what you need: warm water, sugar, olive oil, instant yeast, all-purpose flour, salt, large eggs, ricotta cheese, fresh parsley, grated pecorino romano, ham, pepperoni, provolone cheese, salami, prosciutto, bread crumbs, large egg

Provided by Matthew Johnson

Categories     Breakfast

Yield 16 servings

Number Of Ingredients 17

2 cups warm water
1 tablespoon sugar
½ cup olive oil
1 tablespoon instant yeast
5 ½ cups all-purpose flour
1 tablespoon salt
10 large eggs
16 oz ricotta cheese
1 cup fresh parsley, chopped
4 oz grated pecorino romano
8 oz ham, boiled, cubed
8 oz pepperoni, cubed
8 oz provolone cheese, cubed
8 oz salami, hard, cubed
4 oz prosciutto, chopped
1 ½ cups bread crumbs
1 large egg, beaten

Steps:

  • In a large mixing bowl, combine the warm water, sugar, olive oil, and instant yeast.
  • Add the flour and salt, and mix the dough together with a wooden spoon until it forms a ball. Then knead the dough for 1 minute, or until it feels smooth and springy.
  • Cover the dough in the bowl with a kitchen towel or plastic wrap. Let rise in a warm place for 2 hours.
  • Preheat the oven to 350°F (180°C).
  • In a large bowl, add 10 eggs, ricotta, parsley, and Pecorino Romano. Whisk the mixture until smooth.
  • Add the ham, pepperoni, provolone, hard salami, prosciutto, and bread crumbs. Fold in the cubed meats and cheeses. The texture should be thick and slightly wet.
  • Once the dough has doubled in size, dump it onto a floured surface, knead for 2 minutes, and shape it into a ball. Roll the dough out to a rough circle, about ¼-inch (½-cm) thick.
  • With a pizza cutter or knife, cut out a large disc that is 2 inches (5-cm) wider than a 9-inch (23-cm) springform pan or round baking dish. With the rest of the dough, cut thick strips about 9 inches (23-cm) long and 1 inch (2 cm) thick.
  • Transfer the dough disc into the springform pan or baking dish. Gently press the dough against the bottom and sides of the pan, allowing the excess to hang over the sides.
  • Pour the egg, cheese, and meat mixture into the pan. Pack the filling down and smooth the top with a spatula.
  • Weave the strips of dough on top to create a decorative pattern. Trim any excess dough, then fold and crimp the edges. Brush the top with egg wash.
  • Bake the pizza rustica for 2 hours, or until the filling is cooked through and the pizza dough has browned.
  • Let the the pizza rustica cool completely. Remove from the pan. Chill in the refrigerator overnight on a wire rack.
  • Enjoy!

Nutrition Facts : Calories 625 calories, Carbohydrate 44 grams, Fat 34 grams, Fiber 1 gram, Protein 31 grams, Sugar 2 grams

EASTER PIE



Easter Pie image

This Easter pie recipe from "Martha Stewart's Baking Handbook" is delicious on Easter Sunday, or any day of the year.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes one 9-inch square pie

Number Of Ingredients 12

All-purpose flour, for dusting
Easter Pie Dough
1 tablespoon extra-virgin olive oil
1 1/2 pounds fresh spinach, trimmed
3 1/4 cups whole-milk ricotta cheese
1/2 cup grated Parmesan cheese (1 1/2 ounces)
1/2 cup grated mozzarella cheese (1 1/2 ounces)
1/2 pound thinly sliced prosciutto, chopped
1 large whole egg, plus 2 large egg yolks
1/4 teaspoon salt
1/8 teaspoon freshly grated nutmeg
1 tablespoon heavy cream

Steps:

  • Line a 9-inch square cake pan with parchment paper, leaving a 1-inch overhang on two sides. On a nonstick baking mat or lightly floured piece of parchment paper, roll out one piece of dough to a 14-inch square, about 1/8 inch thick. With a dry pastry brush, sweep off excess flour; fit dough into the prepared pan, pressing into corners. Prick the bottom of the dough all over with a fork. Roll out the remaining dough in the same manner and, using a pastry wheel, cut into 1/2-inch-wide strips. Transfer dough strips (on parchment) to a baking sheet. Chill pie shell and dough strips until firm, about 30 minutes. Meanwhile, preheat oven to 350 degrees.
  • Line the chilled pie shell with parchment paper, leaving a 1-inch overhang; fill with pie weights or dried beans. Bake until the edges just begin to turn golden, about 15 minutes; remove parchment and weights. Return to oven; continue baking until the edges turn light golden brown, 15 to 20 minutes. Cool completely on a wire rack.
  • In a medium skillet, heat oil over medium heat; add spinach and cook until just wilted. Drain spinach on paper towels, then finely chop (for about 4 cups).
  • In a medium bowl, combine spinach, ricotta, Parmesan, mozzarella, prosciutto, the whole egg, 1 egg yolk, salt, and nutmeg. Spread evenly into cooled pie shell. Weave dough strips on top to form a lattice. Using kitchen shears, trim dough flush with the top of the pan. In a small bowl, whisk together the remaining egg yolk and the cream; brush egg wash over the lattice top and the edge of the pie shell.
  • Bake, rotating pan halfway through, until crust is golden brown, about 45 minutes (if edges or top of crust browns too quickly, loosely cover with aluminum foil.) Cool slightly on a wire rack. Using parchment paper overhang, gently lift pie out of pan. Serve warm or at room temperature. The pie is best eaten the same day it is baked, but it can be kept, covered, in the refrigerator for up to 2 days.

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From lovefrenchfood.com


EASTER PIE - A FAMILY FEAST®
2022-02-28 Among those recipes, was a recipe for an Italian Easter Pie. As a child, Jack has distinct memories being served Easter pie at his Nanna and Grampa’s house. It’s full of eggs, cheeses, and Italian cold cuts and has a firm crust. This delicious pie is traditionally served at Easter in Italian households as a way to ‘break Lent’ – hence the name – Easter Pie! PIN …
From afamilyfeast.com


PASTIERA NAPOLETANA RECIPE (ITALIAN GRAIN PIE) - SAVORING ITALY
2022-03-29 Arrange 5 of the strips parallel and equal distance from each other on the filling, letting the excess dough hang over the edge of the pie. Place the 5 remaining strips on exactly the same way, but at a 45-degree angle to the first ones. Gently press the ends of the strips to adhere to the edge of the bottom crust.
From savoringitaly.com


KETO ITALIAN EASTER PIE - KETO & LOW CARB VEGETARIAN RECIPES
2022-04-01 Grease and line the bottom and top of an 8 inch spring form cake tin with parchment paper. Roll out about ⅔rd's of the Fathead dough between 2 layers of parchment paper and carefully line the cake tin with it. Spoon in the filling. Make and indent into the filling and crack the eggs into the filling.
From ketovegetarianrecipes.com


EASTER PIE RECIPES - PILLSBURY.COM
Cuban Sandwich Pinwheels with Spicy Maple Mustard. Air Fryer Caramel Chocolate Chip Cookies. Greek Yogurt Chicken Salad Crescent Sandwiches. Make …
From pillsbury.com


TRADITIONAL EASTER PIE: MOM’S CLASSIC CALZONE - MARY DISOMMA
2021-04-05 Prepare the dough: In the bowl of a food processor, combine 4½ cups flour, the baking powder and salt. Pulse to combine. With the processor on, add the butter cubes through the feed tube a few at a time. Process until the mixture resembles coarse crumbs. Add the beaten eggs thru the feed tube followed by the milk.
From marydisomma.com


EASTER PIE RECIPES | BBC GOOD FOOD
Easter pie recipes. By . Charlotte Morgan; 21 items. Celebrate Easter and an abundance of spring ingredients with our best seasonal pie recipes, including meat, fish, veggie and sweet options. Share on facebook. Share on twitter. Share on pinterest. Share on whatsapp. Email to a friend. Advertisement. Showing items 1 to 21 of 21 . Spring chicken pot pie. A star rating of 4.8 …
From bbcgoodfood.com


TIPS ON MAKING ITALIAN EASTER PIE - THE PROUD ITALIAN
2021-05-18 Divide into a half and shape into disks of 4 inches each. Wrap in plastic wrap and let them refrigerate overnight. Preheat the oven to 350degrees F (177 degrees Celsius) with a rack at the center. Unwrap one disk and roll it to a 16-inch circle. Place it on a 9-inch spring-form pan.
From theprouditalian.com


EASTER PIE RECIPES | ALLRECIPES
Ricotta Pie (Old Italian Recipe) Rating: 4.5 stars. 82. This is an old Italian recipe for a pie with a sweet crust--just like from the old country. My in-laws are Italian and they say that this is the best pie. It is always requested for Christmas. Mini chocolate …
From allrecipes.com


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