Easter Brunch Pie Food

EASTER PIE

Steps:

• In a bowl, combine the flour, sugar, salt and baking powder; cut in butter and shortening until mixture resembles small crumbs. Add eggs; stir until moistened and mixture forms a ball. Cover and refrigerate for 1 hour. On a lightly floured surface, roll out dough to a 10-in. circle. Place in a 9-in. pie plate; flute crust. Refrigerate. , For filling, beat the ricotta, sugar and flour in a bowl. Add zest and salt; beat until smooth. In another bowl, beat eggs until thick and lemon-colored, about 5 minutes; slowly fold into ricotta mixture. Gently mix in remaining ingredients. Pour into the crust. Bake at 350° for 55 minutes or until a knife inserted in the center comes out clean. Cool. Store in the refrigerator.

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.