Grandeur on the Table: Easter Pie Extravaganza

Celebrate the joyous occasion of Easter with a culinary masterpiece that takes center stage – the Easter Pie. This exquisite creation, a symphony of flavors encased in a golden crust, is a feast for the eyes and the palate. Join us on a journey to create a culinary showstopper that will have your family and friends talking long after the Easter festivities.


For the Crust:

  • 3 cups all-purpose flour
  • 2 teaspoons granulated sugar
  • 2 teaspoons kosher salt
  • 12 tablespoons (1½ sticks) cold unsalted butter, cubed
  • 1 large egg
  • 7 tablespoons ice water
  • Nonstick cooking spray

For the Filling:

  • 8 ounces sweet Italian sausage, casings removed
  • 1 (15-oz.) container whole-milk ricotta cheese
  • 8 ounces low-moisture mozzarella cheese, cubed
  • ⅛ teaspoon freshly-ground black pepper
  • 4 large eggs
  • 8 ounces salami, cubed
  • 8 ounces hot capicola, cubed
  • 8 ounces smoked ham, cubed
  • 2 ounces thinly sliced prosciutto
  • 1 cup tightly packed whole roasted red bell peppers (about 7 oz.), drained and patted dry with paper towels
  • 2 (10-oz.) pkg. frozen chopped spinach, thawed and squeezed dry and pressed between paper towels to remove all moisture
  • 2 ½ ounces Parmesan cheese, finely shredded (about 1 cup)


Crust Preparation:

  1. In a large mixing bowl, combine the flour, sugar, and kosher salt.
  2. Add the cold, cubed butter to the flour mixture and use a pastry cutter or your hands to incorporate the butter until the mixture resembles coarse crumbs.
  3. In a small bowl, beat the egg, and then add it to the flour-butter mixture.
  4. Gradually add ice water to the mixture, mixing until the dough comes together.
  5. Divide the dough into two portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Filling Assembly:

  1. Preheat your oven to 375°F (190°C) and grease a 9-inch springform pan with nonstick cooking spray.
  2. Roll out one disk of dough on a floured surface to fit the bottom and sides of the springform pan. Press the dough into the pan, ensuring an even layer along the bottom and up the sides.
  3. In a skillet over medium heat, cook the sweet Italian sausage until browned. Remove excess grease and set aside.
  4. In a large mixing bowl, combine ricotta, mozzarella, black pepper, and eggs. Mix until well combined.
  5. Add the browned sausage, salami, capicola, smoked ham, prosciutto, roasted red bell peppers, chopped spinach, and Parmesan cheese to the ricotta mixture. Stir until evenly distributed.
  6. Pour the filling into the prepared crust in the springform pan.

Baking Brilliance:

  1. Roll out the second disk of dough and place it over the filling, sealing the edges with the bottom crust.
  2. Trim any excess dough, and use it for decorative touches if desired.
  3. Cut a few slits in the top crust to allow steam to escape.
  4. Bake in the preheated oven for 50-60 minutes or until the crust is golden brown and the filling is set.
  5. Allow the Easter Pie to cool in the pan for at least 20 minutes before removing the sides of the springform pan.
  6. Let it cool completely before slicing and serving.

Cook Notes and Variations

  • Herb-Infused Crust: Add chopped fresh herbs like rosemary or thyme to the crust for an extra layer of flavor.
  • Cheese Lover’s Delight: Experiment with different cheeses in the filling, such as provolone or fontina, to tailor the flavor profile to your liking.
  • Vegetarian Twist: Omit the meats and add more veggies for a delicious vegetarian version.

Keto and Low-Carb Versions

Keto Easter Pie

  • Substitute almond flour for all-purpose flour in the crust to reduce carb content.
  • Use keto-friendly sweeteners in place of granulated sugar.
  • Adjust the filling by incorporating keto-approved ingredients, such as turkey bacon and additional low-carb vegetables.

Low-Carb Easter Pie

  • Opt for a low-carb baking mix or almond flour in the crust.
  • Choose low-carb vegetables and lean proteins for the filling, ensuring they are cooked and seasoned to perfection.

Frequently Asked Questions (FAQs)

Q1: Can I prepare the crust ahead of time? Absolutely! The crust can be made a day in advance and refrigerated until ready to use.

Q2: Can I freeze the Easter Pie? Yes, the Easter Pie freezes well. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before reheating.

Q3: Can I customize the filling with my favorite ingredients? Certainly! Feel free to get creative with the filling, incorporating your favorite meats, cheeses, and veggies.

Q4: Can I use a different pan if I don’t have a springform pan? While a springform pan is ideal, you can use a regular pie dish. Ensure it’s well-greased for easy removal.

Q5: Can I serve the Easter Pie warm or at room temperature? The Easter Pie is delightful both warm and at room temperature. Let it cool slightly before slicing.

As you bring forth the Easter Pie to your table, you’re not just presenting a dish; you’re offering a work of art crafted with love and dedication. This savory pie, with its golden crust and a medley of flavors, captures the essence of celebration. Whether you follow the classic recipe or venture into keto or low-carb variations, this Easter Pie is a testament to the joy of cooking and the magic of sharing a delicious meal with loved ones. May your Easter be filled with warmth, laughter, and the exquisite taste of this culinary masterpiece!

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