Easter Pie Recipe - Allrecipes.com

Easter Pie

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"This recipe was given to me this past Easter by a wonderful lady. We don't wait until Easter to make and eat it! One egg usually will do, but 2 may be necessary."

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Ingredients Edit and Save

Original recipe makes 2 pies Change Servings
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Directions

  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. 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. 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. 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. Bake in preheated oven for 35 minutes, until golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Apr 16, 2006

This was out of this world It is excellent it reminds me of the similar italian one, ham pie this is totally Dilicious. You get 5 STARS!!!!!!!!!!!!!!

 
Most Helpful Critical Review
Apr 21, 2014

I was so excited to try this recipe, but dissappointed when I tasted it. I will say that unlike others, I did not find this difficult or time consuming at all--I thought it was super easy, with two little ones underfoot no less! However, I thought it was bland and needed to be perked up. My other comment is that the recipe says it makes two pies. I followed the recipe exactly, and there did not seem to be enough filling for two; we ended up with two flat pies.

 
Apr 23, 2003

This dish is really something. You will crave it. Even months after you eat it. I made it for Christmas morning breakfast and everyone was oohing and ahhing. Definatly a breakfast dish. Prep the fist part the night before then put it in the pastry in the morning and bake. Not too much prep time if you cook well and are organized. I don't know what kids would think of it, but I gave it a 5 in that catagory too.

 
Apr 05, 2003

This is a great recipe that I have been looking for for over 30 years. My mother-in-law always made it at Easter and I misplaced my recipe about three years after her death and have not been able to find a copy of it since.

 
Apr 23, 2003

Ever since we were newlyweds, my husband insists on having this pie for EVERY holiday. You should see his eyes light up when he discovers me preparing it - and he is a very finicky, weight concious person! It is time consuming, so I divide the tasks up. 2 days before, I cut up the cheeses and cook the sausage (I also use a combination of hot and sweet) and the eggs. The night before, I mix all the ingredients together. Then I just have to pour it into the pie shell and bake it for brunch! I also leave off the top crust. It simply isn't necessary and a look at the mixed ingredients peaks my guests' interest. Smells so good!

 
Apr 01, 2005

I made this for the first time for Easter and my family loved it!! Will definitely make it again.

 
Apr 23, 2003

This was okay. I would make it again but with these changes: leave out the parsley and eggs, add garlic and parmesan cheese and mushrooms.

 
Apr 23, 2003

This pie was delicious! I couldn't believe how quickly it was devoured! I used a combination of hot and sweet sausage and also added some swiss cheese.

 

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Nutrition

  • Calories
  • 449 kcal
  • 22%
  • Carbohydrates
  • 21.9 g
  • 7%
  • Cholesterol
  • 138 mg
  • 46%
  • Fat
  • 33.7 g
  • 52%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 14.3 g
  • 29%
  • Sodium
  • 550 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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