Marilyn's
Easter
Pies

 

These savory pies are an Easter tradition from my Mother-in-Law's family.

 

Unfortunately, she worked from a "somma" recipe:

"Mix some of this and somma that until it looks or feels right."

 

Because of that, this recipe was in danger of disappearing.

We baked together for several Easters so I could write down ingredients and refine amounts

to be able to present a recipe to you that will provide consistent results.

 

There are three recipes on this page:

- Egg Bread: used for the crust, but it also stands on its own as bread.

- Savory Cheese and meat pies (a.k.a. "cheese pies")

- Savory Spinach Pies

 

The tradition I was introduced to was to make enough to feed an army

and still have enough to gift to the neighbors.

In that spirit, this recipe makes THREE (3) of each pie.

 

NOTE that you will need to double the bread recipe to make crust for six total pies

but you should have enough extra dough to make a nice loaf to slice with Easter Dinner.

 

 

 

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Tools and Equipment

For this recipe you will need:

SIX 9.5-INCH PIE PLATES

ROLLING PIN

PASTRY BRUSH

Easter Pies

Egg Bread

Ingredients

  • 2 pkg. active dry yeast (4.5 tsp, or 14 g)
  • ¾ C lukewarm water (170 g) 
  • 1 ¾ C whole milk, scalded (397 g)
  • 2 large eggs, lightly beaten (100 g)
  • 3 T sugar (37 g)
  • 3 T shortening (34.5 g)
  • 4 C (plus 3-4 C) all-purpose flour (960 g)
  • 1 T salt (18 g)
  • 1 egg beaten with a splash of water to brush onto tops of pies
  1. Scald milk; set aside to cool to lukewarm (105 degrees F is ideal, but 98-110 degrees F will work)
  2. Sift 4 C flour with salt; set aside.
  3. Dissolve yeast in lukewarm water in a large bowl. Stir in milk, sugar, shortening, eggs, and flour mixture. Beat until smooth.
  4. Mix in enough remaining flour to make dough easy to handle.
  5. Turn dough onto lightly-floured surface; knead until smooth and elastic, about 10 minutes.
  6. Place in greased bowl then turn dough so greased side is up.
  7. Cover, let rise in warm place until double, about an hour. (Dough is ready if indentation remains when touched.)
  8. If making this dough as crust for Easter Pies, continue as described in the instructions for the pies. To bake loaves of bread, continue as below.
  9. Grease 2 loaf pans (9” x 5” x 3”  OR  8.5” x 4.5” x 2.5”).
  10. Place oven rack low so that tops of pans will be in the center of the oven. Preheat oven to 425 degrees F.
  11. Punch down dough; divide into halves. Roll each half into a 9”x18” rectangle. Fold 9” side crosswise into thirds, overlapping ends. Roll up tightly, beginning at narrow end. Pinch edge of dough into roll to seal well; press in ends of roll. Press each end with side of hand to seal; fold ends under.
  12. Place loaves seam-sides down in 2 greased loaf pans. Brush lightly with margarine. Let rise until double, about 1 hour.
  13. When risen, place in oven so that pans do not touch each other or the sides of the oven.
  14. Bake until loaves are deep golden brown and sound hollow when tapped, 25 to 30 minutes.
  15. Remove from pans immediately and brush tops of loaves with margarine; cool completely on wire racks.

Remember: if you are baking three each of both cheese and spinach pies, you will need to double this bread recipe.

Instructions

Savory Spinach Pie

Ingredients

  • 10 lbs. frozen spinach - thawed, well-drained and squeezed.
  • 1 cup olive oil
  • 3 Tbsp. salt
  • 2.5 Tbsp. pepper
  • 1.5 Tbsp. crushed red pepper
  • 3 large heads of fresh garlic
  1. Make Egg Bread (for Easter Pie crust); when the dough is ready, continue below.
  2. Arrange oven racks to highest and lower-middle positions, place a baking sheet on the lower rack, and preheat oven to 350 degrees F.
  3. Peel and mince all 3 heads of fresh garlic.
  4. In a large bowl, mix all ingredients gently, but thoroughly.
  5. Assemble only the number of pies that your oven will accommodate on one rack so they will bake evenly; this recipe makes three pies.
  6. Lightly grease three 9.5” pie plates.
  7. On a lightly-floured surface, take a large handful of dough and press it into a circle. Roll until thin, and large enough to line a pie plate.
  8. Lay into a pan; trim the edges.
  9. Repeat steps 7 and 8 for each pie plate, but only do as many as will fit in your oven without touching each other or the sides of the oven. If they sit, filled, the whole time another pie bakes, you will most likely have a soggy bottom crust.
  10. Fill each pie shell with 1/3 of the prepared filling; they will be FULL.
  11. Roll top crust and cover filling. Trim, fold, and crimp edges.
  12. Cut vents through top crust and brush with egg wash.
  13. Place pies on heated baking sheets and bake for 45 to 60 minutes, until the crust is golden brown and sounds hollow when tapped.
  14. Cool completely on wire racks.

For three 9.5-inch, deep-dish pies

Instructions

Savory Cheese Pie

Ingredients

  • 6 lb. ricotta
  • 1 lb. mozzarella, shredded
  • 1 lb. thickly-sliced Ham
  • ¾ lb. thickly-sliced Genoa Salami
  • ¾ lb. thickly-sliced Pepperoni
  • 1 large bunch fresh Italian parsley (flat leaf)
  • 1 T ground black pepper
  • 1 T garlic powder
  • ¾ lb. grated Romano cheese
  • 4 large eggs
  1. Make Egg Bread (for Easter Pie crust); when the dough is ready, continue below.
  2. Arrange oven racks to highest and lower-middle positions, place a baking sheet on the lower rack, and preheat oven to 350 degrees F.
  3. Cut ham, salami, and pepperoni into small, bite-sized pieces, cutting each a slightly different way for visual appeal.
  4. In a large bowl, mix all ingredients gently, but thoroughly.
  5. Assemble only the number of pies that your oven will accommodate on one rack so they will bake evenly; this recipe makes three pies. 
  6. Lightly grease three 9.5” pie plates.
  7. On a lightly-floured surface, take a large handful of dough and press it into a circle. Roll until thin, and large enough to line a pie plate.
  8. Lay into a pan; trim the edges.
  9. Repeat steps 7 and 8 for each pie plate, but only do as many as will fit in your oven without touching each other or the sides of the oven. If they sit, filled, the whole time another pie bakes, you will most likely have a soggy bottom crust.
  10. Fill each pie shell with 1/3 of the prepared filling; they will be FULL.
  11. Roll top crust and cover filling. Trim, fold, and crimp edges.
  12. Cut vents through top crust and brush with egg wash.
  13. Place pies on heated baking sheets and bake for 45 to 60 minutes, until the crust is golden brown and sounds hollow when tapped.
  14. Cool completely on wire racks.

 

Instructions

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