Easter Pie #recipe

by Valerie Gray, From Val's Kitchen

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Easter pie is such a silly name. Yes, it’s definitely something that comes to mind when you have Easter leftovers. But, you can make and eat it all year round. I make mine this way and it reminds me of a stuffed pizza that one of the restaurants we used to go to made. It’s so yummy!
valmgs Easter Pie recipe

  • 2 premade pie crusts
  • 6 eggs , hard boiled and peeled
  • 1 raw egg (or use butter)
  • 1/4 lb ham, cut into chinks or cubes
  • 1/4 lb salami, cut into chunks or cubes
  • 1/4 lb pepperoni, cut into chunks or cubes
  • 1/2 lb sweet italian sausage (I used ground sausage, no casing)
  • 16 oz ricotta cheese
  • 4 oz shredded cheddar cheese
  • 4 oz shredded mozz cheese
  • butter
  • garlic powder

Boil the 6 eggs.
Preheat oven to 350 degrees F (175 degrees C).
Cover bottom of springform pan with 1 of the crusts.
Rinse and peel the 6 eggs. Chop them into chunks.
valmgs Easter Pie recipe
In large bowl combine all ingredients except the 1 raw egg, the butter and the garlic powder.
I like to add the ricotta last.
No matter what order you put them in, be sure to mix well.
valmgs Easter Pie recipe
Add the contents of the bowl into the bottom crust inside the pan.
valmgs Easter Pie recipe
Place the top crust over the bottom and pinch to close.
Brush top crust with raw egg OR brush top crust with butter.
Sprinkle garlic powder over the egg or the butter.
Bake for about 35 minutes.
valmgs Easter Pie recipe
Wait 5 minutes or so before slicing.
valmgs Easter Pie recipe

1 comment

patricia Marsden September 12, 2012 - 6:46 am

Inside texture?


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