Savory Easter Pie
I was inspired by my friend Lisa DePaulo’s mom’s Easter Pizza recipe, but didn’t have everything on hand to make that recipe. So I took my recent Ricotta Pie recipe and adapted it…to two pies in normal, not deep dish pie plates.
I ended up with a a pair of pies…and here is how I did it:
Preheat oven to 350°
Take ricotta pie recipe and assemble the filling but ONLY add 2 tablespoons of sugar. Add the vanilla and add the lemon zest of one fresh lemon. Do not add the orange zest.
Take two piecrusts and line two regular pie plates. Put in refrigerator to keep dough chilled.
Split your ricotta mixture in half into two large bowls.
In one bowl which will be your sweet pie add the sweet ingredients (1/2 of the sugar or 1/2 a cup, lemon zest, candied citron/lemon/orange peel, cinnamon, white raisins if you want and even 1/3 cup UNSWEETENED coconut), and there you have the mixture for the sweet Easter or ricotta pie.
In the second bowl (for the savory Easter pie) beat in one more egg, add half a cup of Parmesan and Romano cheese mixture, and a about 4 to 5 ounces of grated cheddar. I prefer a sharp and white cheddar very dry. Add a little salt and pepper to taste, and a little dill and thyme and tarragon.
In a small sauté pan sauté with 1 1/2 tablespoons of butter melted add 2/3 cup of diced ham, one onion, and eight or nine baby bella mushrooms. Sauté down and drain of any liquid. Set aside to cool slightly. Some dill, oregano, thyme, tarragon to taste. I do not add any extra salt because of the salt in the ham.
Put the meat mixture into the bottom of one of your pie crusts in the pie plates and pour the savory ricotta cheese mixture over.
Pour your sweet ricotta pie mixture into your other prepared pie crust and plate and you can bake them together in the oven for about an hour – you’re going to have to start checking at about 55 minutes- this is my first time through doing it this way so you guys are learning with me! I took about 1 hour and 10 minutes baking both – the savory dinner pie in the end was ready before the dessert pie.
Both pies turned out ok and are honestly very tasty and disappearing fast, although I probably should have taken both pies out of the oven at the 1 hour mark.
Buona Pasqua!
Sweet Easter Pie
I am enjoying these pizza posts. Yours and your friend’s recipes are oh so similar, but oh so different from my grandma’s. Usually I make the sweet and savory with my sister, who was lead chef. I made the crusts and chopped. She passed away right after Easter last year, the first year we didnt have pies ever. This Easter I’m flying solo reproducing a recipe passed down, comitted to memory, but never written down. Made the pizza rustica Friday. Next up: pizza dolce, our version without coconut but lots of brandy. My brother made me promise to take notes as I worked. Didn’t mean to ramble, but I can smell yours over the ethers!!
Hsppy Easter!
Nanina