Best Easter Brunch Pie Recipes

ITALIAN EASTER PIE

Steps:

• For the dough: In a medium bowl, whisk together the eggs and water; set aside. In the bowl of a food processor, combine the flour and salt and pulse a couple of times. Add the chilled butter and pulse about 10 times until pea-size pieces remain. Add the egg mixture and pulse 15 to 20 times until a dough ball forms. Place the dough ball on a floured surface and knead until smooth and elastic, about 1 minute. Divide into 2 balls, wrap each ball with plastic wrap and rest in the fridge for at least 1 hour.
• For the filling: While the dough is resting, whisk together the ricotta cheese, salt, some pepper and 6 of the eggs in a medium bowl and set aside. In a 10-inch skillet over medium heat, add the oil and brown the sausage, breaking up the pieces while it's cooking, 5 to 8 minutes. Drain the sausage on a paper towel-lined plate, leaving behind any fat. Add the asparagus and cook until beginning to soften, 4 to 5 minutes. Set aside.
• Preheat the oven to 375 degrees F. Grease a 9-inch cake pan with butter.
• On a well-floured counter, roll out each dough ball into a thin 14-inch circle. Cover one circle with plastic wrap until ready to use. Loosely roll the other dough circle around a rolling pin and unroll over the prepared cake pan, letting the excess hang over the side. Press the dough gently into the sides of the pan so there is no gap between the pan and the dough. Shingle the salami over the bottom of the dough, creating an even layer. Then, add the asparagus in an even layer on top of the salami. Next, add half of the egg mixture and spread it out evenly, then top with the capicola in an even layer. Layer in the sausage and top with the remaining egg mixture, then finally the provolone cheese.
• Whisk the remaining egg with 1 tablespoon water and brush the outside rim of the dough with the egg wash. Add the remaining dough circle to the top of the pie and cut off the excess dough. Press both circles together to create a seal. Brush the remaining egg wash over the entire top and slice a couple slits in the top of the pie. Bake until golden brown, 45 to 55 minutes. Let stand 10 minutes before slicing.

EASTER PIE

Steps:

• Gather the ingredients.
• Pulse the flour, salt, and butter together in your food processor until you have fine crumbs. Pour in the egg and continue to pulse.
• Slowly pour the water into the food processor as you are blending until the dough comes together to form a shaggy ball.
• Remove the dough. Divide it into two flat disks and wrap in plastic wrap. Allow it to rest in the fridge while you prepare the filling. You can make the crusts up to a day in advance.
• Gather the ingredients. Preheat the oven to 350 F.
• Cook the Italian sausage in a large skillet over medium-high heat. Break up the sausage as it cooks and cook for about 5 minutes, or until the sausage is completely cooked through and browned. Set it aside and allow it to cool.
• Whisk together the ricotta, mozzarella cheese, 3 of the eggs, salt, and pepper in a bowl until completely blended.
• Stir the cubed salami into the egg mixture.
• On a floured surface, roll out one of the crusts into a large 16-inch circle.
• Lay the curst carefully into an 8-inch springform pan and gently press into the bottom. Leave about an inch of dough hanging over the edge of the pan and trim any excess.
• Layer the prosciutto slices into the bottom of the crust.
• Spread the ricotta mixture in an even layer over the top of the prosciutto.
• Sprinkle the top of the ricotta mixture with the cooked Italian sausage and press down to create an even layer.
• Layer the red bell peppers over the sausage.
• Top with the spinach and Parmesan cheese.
• Roll out the second pie crust into another circle. This one can be smaller, more like 12 inches.
• Place the top crust over the top of the pie and crimp the bottom and top crusts together, sealing the pie.
• Beat the remaining egg in a small bowl. Cut four long cuts into the top of the pie and brush the crush with the egg wash.
• Bake on a baking sheet in the preheated oven for about 1 hour and 20 minutes or until the top is golden brown and the internal temperature has reached 150 F.
• Remove the pie from the oven and allow it to cool for at least three hours before cutting. You can also cool it completely and place it in the fridge for up to 2 days.

EASTER BRUNCH PIE

Steps:

• 1. Heat oven to 325. Lightly spray a 9" pie pan with cooking spray. Place 1 pie crust in pan.
• 2. In large bowl, beat ricotta cheese and eggs until combined.
• 3. Stir in ham, mozzarella cheese, garlic powder and pepper. Mix well.
• 4. Pour into pie crust in pan.
• 5. Sprinkle mix with Parmesan cheese.
• 6. Place remaining crust over mix and fold edges together to seal.
• 7. Make slits in top crust to vent.
• 8. Place thin strips of foil over edges to prevent burning.
• 9. Bake for 1 hour. 10 mins before it's done, take foil off.