Easter Pie

10 ingredients
5 steps

Ingredients

  • 2 recipes pastry for a 9 inch double crust pie
  • 3/4 pound Italian sausage links
  • 6 hard-cooked eggs, diced
  • 1 cup diced Cheddar cheese
  • 1/2 cup diced provolone cheese
  • 1 1/2 cups whole milk ricotta cheese
  • 1/2 bunch fresh parsley, chopped
  • salt and pepper to taste
  • 1 egg
  • 1/4 cup butter, melted

Directions

  1. 1
    Preheat oven to 350 degrees F (175 degrees C). Roll out pastry to fit a 9 inch pie plate. Place bottom crusts in 2 pie plates. Roll out top crusts and set aside.
  2. 2
    Cut sausage into 1 inch pieces. Heat a skillet over medium heat and cook sausage until brown. Place sausage in a large bowl, and add hard cooked eggs, Cheddar cheese, Provolone cheese, Ricotta cheese, and parsley. Mix together and season to taste with salt and pepper.
  3. 3
    Add one raw egg to mixture. Mix well and check consistency - it should not be loose or runny, but should hold together well. Add one more raw egg if necessary.
  4. 4
    Spoon filling into 2 pastry-lined pie pans, and cover with other 2 pastry shells. Seal edges and cut steam vents in top. Brush top pastry with melted butter or margarine.
  5. 5
    Bake in preheated oven for 35 minutes, until golden brown.

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