Easter Pie

Back to Easter Pie

All Reviews for Easter Pie

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes one 9-inch square pie

bakinghandbook_easterpie.jpg

Ingredients

Ingredient Checklist

All-purpose flour, for dusting

Easter Pie Dough

1 tablespoon extra-virgin olive oil

1 1/2 pounds fresh spinach, trimmed

3 1/4 cups whole-milk ricotta cheese

1/2 cup grated Parmesan cheese (1 1/2 ounces)

1/2 cup grated mozzarella cheese (1 1/2 ounces)

1/2 pound thinly sliced prosciutto, chopped

1 large whole egg, plus 2 large egg yolks

1/4 teaspoon salt

1/8 teaspoon freshly grated nutmeg

1 tablespoon heavy cream

Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes one 9-inch square pie

bakinghandbook_easterpie.jpg

Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes one 9-inch square pie

Recipe Summary

Yield: Makes one 9-inch square pie

Makes one 9-inch square pie

bakinghandbook_easterpie.jpg

Ingredients

All-purpose flour, for dusting
Easter Pie Dough
1 tablespoon extra-virgin olive oil
1 1/2 pounds fresh spinach, trimmed
3 1/4 cups whole-milk ricotta cheese
1/2 cup grated Parmesan cheese (1 1/2 ounces)
1/2 cup grated mozzarella cheese (1 1/2 ounces)
1/2 pound thinly sliced prosciutto, chopped
1 large whole egg, plus 2 large egg yolks
1/4 teaspoon salt
1/8 teaspoon freshly grated nutmeg
1 tablespoon heavy cream

Directions

Line a 9-inch square cake pan with parchment paper, leaving a 1-inch overhang on two sides. On a nonstick baking mat or lightly floured piece of parchment paper, roll out one piece of dough to a 14-inch square, about 1/8 inch thick. With a dry pastry brush, sweep off excess flour; fit dough into the prepared pan, pressing into corners. Prick the bottom of the dough all over with a fork. Roll out the remaining dough in the same manner and, using a pastry wheel, cut into 1/2-inch-wide strips. Transfer dough strips (on parchment) to a baking sheet. Chill pie shell and dough strips until firm, about 30 minutes. Meanwhile, preheat oven to 350 degrees.

Line the chilled pie shell with parchment paper, leaving a 1-inch overhang; fill with pie weights or dried beans. Bake until the edges just begin to turn golden, about 15 minutes; remove parchment and weights. Return to oven; continue baking until the edges turn light golden brown, 15 to 20 minutes. Cool completely on a wire rack.

In a medium skillet, heat oil over medium heat; add spinach and cook until just wilted. Drain spinach on paper towels, then finely chop (for about 4 cups).

In a medium bowl, combine spinach, ricotta, Parmesan, mozzarella, prosciutto, the whole egg, 1 egg yolk, salt, and nutmeg. Spread evenly into cooled pie shell. Weave dough strips on top to form a lattice. Using kitchen shears, trim dough flush with the top of the pan. In a small bowl, whisk together the remaining egg yolk and the cream; brush egg wash over the lattice top and the edge of the pie shell.

Bake, rotating pan halfway through, until crust is golden brown, about 45 minutes (if edges or top of crust browns too quickly, loosely cover with aluminum foil.) Cool slightly on a wire rack. Using parchment paper overhang, gently lift pie out of pan. Serve warm or at room temperature. The pie is best eaten the same day it is baked, but it can be kept, covered, in the refrigerator for up to 2 days.

Reviews (8)

Add Rating & Review

25 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

Reviews (8)

Add Rating & Review

25 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

Add Rating & Review

25 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

25 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

25 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

5 star values:
6
4 star values:
8
3 star values:
6
2 star values:
5
1 star values:
0

Martha Stewart Member

Rating: Unrated

02/27/2010

                Can this be prepared the night before, let it come to room temperature and then bake it the next day?  It's a bit much to do in addition to all of the other things I'm making for Easter Sunday.  Any advice?

Martha Stewart Member

Rating: Unrated

03/31/2009

                Also if you go into TOOLS at the top of the page, then into OPTIONS you can find the tab that lets you change the font

Martha Stewart Member

Rating: Unrated

03/29/2009

                This recipe looks delicious; I'm going to make it.  As for the printing, I use a web program called Evernote where I can clip stuff from the web into a "notebook" and print.  You can then delete graphics or text you don't want.  It's free too--http://www.evernote.com/

Martha Stewart Member

Rating: Unrated

03/28/2009

                Part of my answer didn't come through..Copy, paste

Martha Stewart Member

Rating: Unrated

03/28/2009

                By c/p/e I cut down on printing all those annoying ads

Martha Stewart Member

Rating: Unrated

03/28/2009

                I agree VirgoRN.  Cut, paste

Martha Stewart Member

Rating: Unrated

03/28/2009

                Virgo, I was frustrated with having to print the 2nd page too, especially if it was just a line or 2, , but now I just print 1st page and then turn the paper over and click to print the 2nd page    everything is on one page....

Martha Stewart Member

Rating: Unrated

03/27/2009

                I just saw this show with Ray Liotta and decided to make this for Easter. I went to print it and was so disappointed!  The last step-about 75 words-was printed on a second page. A tiny paragraph-and thiis is not the first time this has happened.  Cant wait to make the recipe, but lets save a grove of trees, CONDENSE to ONE PAGE!!!

Martha Stewart Member

Rating: Unrated

02/27/2010

                Can this be prepared the night before, let it come to room temperature and then bake it the next day?  It's a bit much to do in addition to all of the other things I'm making for Easter Sunday.  Any advice?

Rating: Unrated

03/31/2009

                Also if you go into TOOLS at the top of the page, then into OPTIONS you can find the tab that lets you change the font

Rating: Unrated

03/29/2009

                This recipe looks delicious; I'm going to make it.  As for the printing, I use a web program called Evernote where I can clip stuff from the web into a "notebook" and print.  You can then delete graphics or text you don't want.  It's free too--http://www.evernote.com/

Rating: Unrated

03/28/2009

                Part of my answer didn't come through..Copy, paste  


                    
                By c/p/e I cut down on printing all those annoying ads  


                    
                I agree VirgoRN.  Cut, paste  


                    
                Virgo, I was frustrated with having to print the 2nd page too, especially if it was just a line or 2, , but now I just print 1st page and then turn the paper over and click to print the 2nd page    everything is on one page....

Rating: Unrated

03/27/2009

                I just saw this show with Ray Liotta and decided to make this for Easter. I went to print it and was so disappointed!  The last step-about 75 words-was printed on a second page. A tiny paragraph-and thiis is not the first time this has happened.  Cant wait to make the recipe, but lets save a grove of trees, CONDENSE to ONE PAGE!!!

All Reviews for Easter Pie

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Easter Pie

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Gallery#

Recipe Summary#

Ingredients#

#

#

#

Gallery

Recipe Summary

Ingredients