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Easter Pie Recipe

Don’t wait until Easter to try this amazing pie! This recipe makes two pies.

INGREDIENTS

  • 2, 9-inch double pie crusts
  • ¾ lb Italian sausage links (ground sausage is okay too)
  • 6 hard-boiled eggs, diced
  • 1 cup Cheddar cheese, diced
  • ½ cup Provolone cheese, diced
  • 1 ½ cup ricotta cheese
  • ½ bunch fresh parsley, chopped
  • salt and pepper to taste
  • 1 egg
  • ¼ cup butter, melted

INSTRUCTIONS

  1. Preheat oven to 350°
  2. Roll out the top and bottom pie crusts, set side.
  3. Cut sausage links into 1-inch pieces. Cook in skillet over medium heat, then place in a large bowl.
  4. Add hard-boiled egg, cheeses, parsley, salt, and pepper. Mix
  5. Add uncooked egg and continue mixing thoroughly. If mixture is not holding together, add an additional egg.
  6. Place bottom pastries into pie pans, dip mixture into pie pans.
  7. Cover with top pastries.
  8. Pinch edges to seal, cut steam vents into top pastries.
  9. Brush top pastries with melted butter.
  10. Bake for 35 minutes or until golden brown.

For this recipe, we love the following items: rolling pin, pie dish, skillet, butter dish.


Easter Pie Recipe

Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 16 people
Don't wait until Easter to try this amazing pie! This recipe makes two pies.

Ingredients

  • 2 9-inch double pie crusts
  • ¾ lb Italian sausage links (ground saudage is okay too)
  • 6 large hard-boiled eggs, diced
  • 1 cup Cheddar cheese, shredded or diced
  • ½ cup Provolone cheese, shredded or diced
  • 1 ½ cup ricotta cheese
  • ½ bunch fresh parsley, chopped
  • salt and pepper to taste
  • 1 large egg
  • ¼ cup butter, melted

Instructions 

  • Preheat oven to 350°
  • Roll out the top and bottom pie crusts, set side.
  • Cut sausage links into 1-inch pieces. Cook in skillet over medium heat, then place in a large bowl.
  • Add hard-boiled egg, cheeses, parsley, salt, and pepper. Mix
  • Add uncooked egg and continue mixing thoroughly. If mixture is not holding together, add an additional egg.
  • Place bottom pastries into pie pans, dip mixture into pie pans.
  • Cover with top pastries.
  • Pinch edges to seal, cut steam vents into top pastries.
  • Brush top pastries with melted butter.
  • Bake for 35 minutes or until golden brown.
Course: Breakfast
Cuisine: American
Keyword: Easter, Easter Pie

 

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