EASTER PIE
This Easter pie recipe from "Martha Stewart's Baking Handbook" is delicious on Easter Sunday, or any day of the year.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 9-inch square pie
Number Of Ingredients 12
Steps:
- 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.
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Jesse Donahoe
[email protected]This pie was a waste of time and ingredients. The crust was soggy and the filling was runny.
Lil Oney
[email protected]I'm not sure what I did wrong, but my pie turned out dry and crumbly. The crust was tough and the filling was bland.
West Miller
[email protected]This pie was a bit too sweet for my taste, but it was still good. The crust was flaky and the filling was creamy and smooth.
Malik iftikhar Malik iftikhar
[email protected]I followed the recipe exactly and the pie turned out perfect! The crust was flaky and the filling was creamy and delicious. I will definitely be making this again.
Abbie Vates
[email protected]This was my first time making an Easter pie, and it turned out amazing! The crust was flaky and the filling was creamy and flavorful. I will definitely be making this again next year.
Sayyadzadi Sayyadzadi
[email protected]I love this pie! It's so easy to make and always turns out perfect. The crust is flaky and the filling is creamy and delicious.
Alexandra Kim
[email protected]This pie was easy to make and turned out great! The crust was flaky and the filling was creamy and delicious. I will definitely be making this again.
Aadesh activitie
[email protected]I'm not a big fan of ricotta, but I thought I'd give this pie a try. I'm glad I did, because it was really good! The crust was flaky and the filling was creamy and flavorful. I'll definitely be making this again.
Kemea Jamison
[email protected]This pie was delicious! The ricotta filling was smooth and creamy, and the crust was perfectly flaky. I will definitely be making this again.
Rolando Barrett
[email protected]I made this pie for my Easter brunch, and it was a huge success! Everyone loved it, and I even got a few requests for the recipe.
Kolin Christy
[email protected]This Easter pie was a hit with my family! The filling was creamy and flavorful, and the crust was flaky and golden brown. I will definitely be making this again next year.