Italian Easter Pie
Servings Prep Time
8People 2Hours
Cook Time
45Minutes
Servings Prep Time
8People 2Hours
Cook Time
45Minutes
Ingredients
Yeast Dough Crust
Pie Filling
Instructions
Yeast Dough Crust
  1. In a bowl mix together yeast and warm water
  2. Place flour, butter/lard, salt, pepper and yeast in a bowl
  3. Mix together by hand. Work together until dough forms, continue until the dough is elastic and smooth.
  4. Wrap the bowl with plastic and let it sit outside in a warm place. Allow the dough to rise for 2 hours, or until it has doubled in size.
  5. When the dough has finished rising, cut it in half
  6. Using a floured work surface and a rolling pin, roll the dough until it is completely flat and can cover a 9 inch x 3 inch greased spring form pan.
Pie Filling
  1. Press 5 cloves of garlic with a garlic press and saute over medium heat. Brown the garlic, but do not let it burn.
  2. Add in the sausage. Saute the sausage on high heat until browned, remove the fat as you go.
  3. Add in a can of tomatoes and cook the mixture over medium low heat until fully incorporated and some of the fat has cooked down.
Building the pie
  1. Start with a layer of the ricotta cheese
  2. Next add a layer of the mozzarella cheese slices
  3. Then add a layer of the sausage mixture
  4. Top with a layer of the Locatelli cheese
  5. Repeat this process until you have reached the top
  6. Roll out the other half of the dough and top the pie. Cut off the excess dough and crimp the edges.
  7. You can take the extra dough re-roll it and make a design on top if you like. A lot of the traditional pies would have a cross on top.
  8. Preheat the oven to 375 degrees F. Place the pie on a sheet pan and in the middle rack of the oven. Bake the pie for 30 minutes. Take the pie out, brush it with butter, sprinkle with Locatelli cheese, and place back in the oven and bake for another 10-15 minutes until golden brown.
  9. Let the pie cool and set for at least 10 minutes before removing from the pan and slicing it.