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Showing posts with label •••••EASTER PIE••••. Show all posts
Showing posts with label •••••EASTER PIE••••. Show all posts

Friday, March 31, 2017

••••EASTER PIE๐Ÿค๐Ÿท๐Ÿฃ๐Ÿณ๐Ÿ•๐Ÿง€๐Ÿฝ๐Ÿฅ๐Ÿฐ!!••••

(Source: sarahnspice.com & photos also)







 ****EASTER PIE!!
 
****A MUST FOR EASTER!!
 
Ingredients
  • Yeast Dough Crust:
  • 3¼ cups flour
  • 1½ tablespoons lard or butter
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 -- ¼ ounce active dry yeast envelope
  • 1 cup warm water
  • Filling: (I used Boar's Head meats and cheeses)
  • 1 lb. mild Italian sausage, ground
  • 1 tablespoon water
  • ¼ lb Prosciutto di Parma chopped, diced
  • ⅓ lb Pepperoni, diced
  • ⅓ lb Genoa salami, diced
  • ½ lb ham -- regular boiled deli ham, diced
  • ½ lb capicola, thinly sliced
  • 2 lb whole milk ricotta cheese
  • 12 ounces mozzarella cheese, diced
  • 15 turns freshly ground black pepper
  • 6 eggs, room temperature
  • ⅛ cup Parmesan cheese, grated
  • ⅛ cup Romano Cheese, grated
  • Egg wash, 1 egg + 1 tablespoon water
    http://sarahnspice.com 
Instructions
  1. In a measuring cup, mix yeast and warm water together.
  2. Place flour in the bowl of a mixer with the hook attachment. Add the lard or butter, salt, pepper and yeast/water mixture.
  3. Mix on low until dough forms and is elastic and smooth, about 10-15 minutes.
  4. Place dough in a lightly oiled large bowl, cover with a towel and allow it to rise in a warm place for 2 hours, or until doubled in volume.
  5. When dough has risen, cut into 2 pieces.
  6. Stretch one piece to fit into a greased 9-inch springform pan. Reserve the other piece in an oiled zip-top bag in the refrigerator for later to make the top.
  7. Preheat oven to 375 degrees.
  8. Place lined springform pan in the refrigerator while making the filling.
  9. Brown up sausage in a frying pan with the water to render the fat. Drain and cool.
  10. In a large bowl, combine ricotta, mozzarella, and pepper. Add eggs one at a time, beating with a wooden spoon after each addition.
  11. Add cooled sausage, prosciutto, pepperoni, salami, ham, and grated cheese to ricotta mixture and mix well.
  12. Line the pastry crust with a single layer of the sliced capicola, all around including the edges. Any leftover can be placed on top of the ricotta and meat mixture before sealing the top with pastry.
  13. Once the pie is lined with the capicola, fill with the ricotta and diced meat mixture.
  14. Stretch second piece of dough and place over the filling, pressing the edges closed. Be careful not to tear the dough. The top must be sealed.
  15. Make 4 slits in the dough for steam to escape.
  16. Brush the crust with the egg wash to give it a beautiful glossy finish.
  17. Bake for an hour and a half until crust is nice and golden brown.
  18. Once done, remove pie from oven and let cool completely. Place in the fridge for at least 2 hours to fully set. It's best to let it set overnight if you can.
  19. Slice and serve.
     
Notes
Recipe adapted from Franco Lania
Recipe by Sarah 'n Spice at http://sarahnspice.com/easter-pie/



EASTER PIE

Easter Pie

Easter Pie

Starting with the dough, add yeast packet to warm water and mix.

Easter Pie

In your mixer, add flour, lard, salt, pepper and yeast water.

Easter Pie

With the hook attachment, work on low-speed for 10-15 minutes until dough is smooth and elastic. It takes a little time, don’t rush this step.

Easter Pie

Place dough in lightly oiled bowl in a warm spot and cover with a towel for 2 hours to let dough double in size.

Easter Pie

While the dough is rising, start dicing your pepperoni,

Easter Pie

Prosciutto,

Easter Pie

Ham,

Easter Pie

and Genoa Salami.

Easter Pie

Next, prep the cheese. Dice up the mozzarella…

Easter Pie

…and grate your Parmesan and Romano.

Easter Pie

Brown up the crumbled sausage and let cool completely.

Easter Pie

When the dough has doubled in size…

Easter Pie

…cut it in half.

Easter Pie

Place the dough in 2 oiled zip-top bags and pop in the fridge until you’re ready to use.

Easter Pie

Wrap a springform pan in aluminum foil and set in a sheet pan. I’ve never had good luck with springform pans not leaking, so I take extra precaution ๐Ÿ˜‰

Easter Pie

Roll out one piece of dough to line the pan.

Easter Pie

Form it in the pan so it comes all the way up on the sides. Trim off the excess.

Easter Pie

Now we can start the filling! In a LARGE bowl, emphasis on LARGE, add in ricotta cheese…

Easter Pie

…mozzarella and pepper.

Easter Pie

Stir in one egg at a time until fully incorporated.

Easter Pie

Add in all the meats and cheese to the ricotta mixture. Make sure you mix this well.

Easter Pie

Line the dough with the thinly sliced capicola. Don’t for get to take a couple of slices for yourself. It’s quality control!

Easter Pie

Pour in all that fabulous filling right on top. You may have some filling leftover depending on the size of your pan. Don’t worry, you can use the extra to make a mini Easter pie if you want ๐Ÿ™‚

Easter Pie

Roll ouy the other piece of dough you have in the fridge to fit over the top.

Easter Pie

Remove all excess and seal the 2 edges together. Make sure you seal it well, otherwise it will make a mess.

Easter Pie

With any leftover dough, you can make a cute little bunny. It is Easter after all!

Easter Pie

Bake in the oven for an hour and half. When it’s done, let cool completely and put in the fridge for at least 2 hours. I prefer leaving it in there overnight to let it really set up.