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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Md Rojob
[email protected]Thank you for sharing this recipe!
Marry Jessica
[email protected]I can't wait to make this pie again.
Yayra Yao
[email protected]This is the best pie recipe I've ever tried.
Lord Wilow
[email protected]This pie is so delicious, I could eat it every day.
MD suhan ahmed
[email protected]I'm going to try making this pie for my next dinner party.
Shingisai Mutsamba
[email protected]This pie is perfect for Easter brunch.
Ray Madison
[email protected]I would definitely recommend this recipe to anyone who loves pies.
ASHAB UDDIN
[email protected]Overall, this is a great recipe for a special occasion pie.
Hawaiian Harry
[email protected]The pie filling was a bit runny, but the flavor was delicious.
Farzana K
[email protected]I'm not a baker, but this recipe was so easy to follow that even I could make a delicious pie.
Shrijon Subedi
[email protected]I've tried this recipe several times and it never fails. The pie is always a crowd-pleaser.
Taha Beghibegh
[email protected]This pie was a bit too sweet for my taste, but everyone else seemed to love it.
mandla mhlanga
[email protected]The pie crust was a bit tough, but the filling was delicious. I think I'll try a different pie crust recipe next time.
Cupcake Williams
[email protected]This recipe was a hit at my Easter brunch! The pie was beautiful and tasted amazing. I will definitely be making it again.
Kaliba Samuel
[email protected]I'm very grateful for this recipe. I was able to make a delicious pie that everyone enjoyed. My kids even asked for seconds!
Mamoya Anthonet
[email protected]My family loved this pie recipe! It was easy to follow and the results were delicious. The crust was flaky and the filling was creamy and flavorful. I highly recommend this recipe for anyone looking for a special Easter dish.