Easter Riviera Pie Recipes

EASTER RIVIERA PIE

Steps:

• Up to a day ahead, make the pastry by rubbing the flour and butter together with your fingers until you have achieved a crumbly texture. Mix the eggs, olive oil and 1⁄2 teaspoon salt with the flour - if the pastry is too crumbly, add 1 tablespoon warm water. Wrap the pastry in cling film and put in the fridge to chill for at least an hour and up to a day ahead.
• On the day, prepare the filling. Heat 1 tablespoon of the olive oil in a large frying pan or wok, tip in the onion and fry over a medium heat for 4-5 minutes until lightly coloured and softened. Stir in the garlic and continue cooking for a further 2 minutes. Tip this mixture into a large bowl.
• In the same pan, heat another tablespoon of the oil and cook the spinach in batches for 3-4 minutes until wilted, tipping each batch into a colander to drain (you may need to add a little more oil to the pan after the second batch).
• When all the spinach is cooked, heat another tablespoon of oil in the pan and fry the artichokes for 3-4 minutes until they begin to brown. Tip the artichokes and drained spinach into the bowl of onion and garlic, mix thoroughly and season generously. Cover and leave to cool.
• Boil and peel the eggs, then immerse in a bowl of cold water and keep in the fridge.
• In the afternoon, preheat your oven to 190C/Gas 5/fan oven 170C. Divide the pastry in two, one piece a little larger than the other. Roll out a 35cm/14in disc and a 30cm/12in disc and trim the edges. If you are feeling creative, use the trimmings to make decorative pastry leaves.
• Lightly oil a shallow, loose-bottomed 25cm/10in flan tin and line it with the larger pastry disc, making sure that you have an even rim protruding slightly above the side of the tin. If your pastry begins to crack, patch it up with some of the trimmings. Spoon the filling into the case. Remove the eggs from the water and dry gently. Cut in half and push them, cut side up, into the filling. Brush the protruding pastry rim with a little oil and use the remaining disc as a lid, crimping the edges together neatly. Decorate with pastry leaves if you've made them and brush with more olive oil.
• Bake the pie for about 30-35 minutes - the filling is fully cooked before baking, so it's only necessary to bake long enough for the pastry to be fully cooked. Allow the pie to cool and serve at room temperature.

EASTER RICE PIE

Steps:

• Grease two 9-inch pie plates.
• Pulse flour, baking powder, 1/2 cup sugar, and salt in a food processor several times until combined.
• Place butter into the flour mixture and pulse just until butter resembles coarse crumbs. Mix in 1 egg and vanilla extract; process until dough holds together, about 30 seconds.
• Place dough on a well-floured work surface, divide in half, and roll each piece into a 9-inch round crust.
• Fit crusts into the prepared pie plates and freeze for 1 hour.
• Bring water to a boil in a saucepan; stir in rice and return to a boil. Reduce heat to medium-low, cover, and cook until rice has absorbed the water, about 20 minutes.
• Stir milk into the rice and bring to a simmer; cook until thickened, stirring often, about 10 more minutes. Set rice mixture aside to cool.
• Preheat oven to 325 degrees F (165 degrees C).
• Beat ricotta cheese, 1 cup sugar, lemon juice, lemon zest, and 6 eggs together in a bowl until smooth. Stir in cooked rice mixture and crushed pineapple until thoroughly combined.
• Divide the filling between the 2 cold pie crusts.
• Bake in the preheated oven until the filling is set and the tops are golden brown, about 90 minutes. Cool on racks.

SICILIAN EASTER PIE

Steps:

• In a saucepan, bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and set aside.
• Place raisins in a small saucepan and cover with boiling water. Cook over low heat or 10 minutes. Remove from heat, drain and set aside.
• To Make Dough: In a medium bowl or in a food processor, combine flour and 1/3 cup superfine sugar. Cut in butter or pulse in processor until mixture looks like cornmeal. Mix in 1 egg yolk. Stir in ice water, 1 tablespoon at a time, until mixture holds together when you squeeze it. Wrap with plastic wrap and let rest in refrigerator for at least 2 hours.
• In a medium saucepan, combine cooked rice, milk, orange zest and 1 tablespoon of sugar. Cook over low heat, stirring frequently, until mixture is creamy and thick. Remove from heat. Whisk 3 egg yolks with 1/3 cup sugar in a large bowl. Gradually add hot rice mixture, about a cup at a time, whisking constantly. Stir in ricotta cheese, cooked raisins and cinnamon. Add vanilla and orange flower water. Let mixture cool to room temperature.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll out 3/4 of the pastry dough into an 11-inch circle and line the bottom and sides of a 9-inch springform pan. Cover lightly with plastic wrap and refrigerate. Roll out remaining dough into a 10-inch circle and cut into lattice strips.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter to lighten it, then quickly fold in remaining whites until no streaks remain.
• Pour filling into dough-lined pan. Criss-cross the lattice strips over the filling. Seal the lattice strips to the bottom pastry edge.
• Bake in preheated oven for an hour, or until pastry is golden brown. Cool at room temperature for about 4 hours, then keep refrigerated.

EASTER GRAIN PIE

Steps:

• Bring water to a boil in a large saucepan. Pour in wheat and allow to boil 40 minutes. As wheat is cooking, beat eggs in a large bowl while gradually adding 1 cup sugar to eggs. Mix in fruit, ricotta, vanilla extract, cinnamon, lemon rind, and orange rind.
• When wheat is ready, drain in a colander and rinse with warm water. Place 3/4 cup of cooked wheat in a small bowl, and mix in shortening and salt. Stir until shortening is melted, then stir wheat mixture into ricotta mixture along with the rest of the cooked wheat berries.
• Preheat oven to 375 degrees F (190 degrees C).
• Line two 9 inch pie pans with pastry. Cut remaining pastry into strips for tops of pies. Spoon half of filling into each pan. Cover with pastry strips to form lattice tops. Crimp edges.
• Bake in preheated oven for 45 minutes, until crust is golden brown. Sprinkle each pie with 1 tablespoon sugar and allow to cool at room temperature. Chill overnight before serving. Store any leftovers in refrigerator.

EASTER SAVORY PIE (PIZZA RUSTICA) RECIPE BY TASTY

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!

RIVIERA EGG PIE

Steps:

• Preheat oven to 425 degrees F.
• Heat oil in large skillet over medium-high heat. Add onion and saute until translucent and just golden, about 8 minutes. Remove from heat, transfer to a large bowl and allow to cool while preparing crust.
• Remove 1 of the prepared pie crusts from the refrigerator, and place in an ungreased, 9-inch pie plate. Shape the crust to fit the form of the pan with a 1/2-inch overlap around the edge.
• To the onion mixture, add the ham, spinach, cheeses, 4 eggs plus 1 yolk, salt, and pepper, and mix well. Spread mixture into prepared crust. Cover with remaining pie crust; crimp edges and score to vent. Brush with egg white and bake until golden brown, about 40 to 45 minutes. Let stand at least 15 minutes and serve warm or at room temperature.

GERALDINE FERRARO'S EASTER PIE

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.

GRANDMOM MARINO'S EASTER MEAT PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Tear the ham and salami into small pieces and place in a medium bowl. Stir in the ricotta cheese, egg and parsley. Season with salt and pepper. Set aside. Press one pie crust into a 9 inch pie plate and fill with the meat mixture. Cover with the other pie crust and press the edges together to seal. Cut a few slits in the top to vent steam.
• Bake for 45 minutes in the preheated oven, until the crust is golden brown and filling is set. Cool to room temperature, then refrigerate until cold before serving.