Life Inside The Page

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A Absolute Bath & Body Works fan who writes a blog for both men and women covering various topics including photography, gardening, cooking, arts and crafts .
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Garden of Eatin' | Aunt Honey's Homemade Easter Pie

One of my most favorite foods to enjoy at this time of year is Easter Pie.  A mixture of meats and cheeses baked into a delicious homemade crust, this pie brings back memories of family togetherness during Holy Week cutting everything up and putting it together.  While our family is now scattered, I am blessed that my seventy-eight, almost seventy-nine-year-old aunt still continues this family tradition and shares it with me.  Here is her recipe...

 Ingredients needed:

(*please note: we never use pepperoni in the making of the pie as some do, nor did we ever add pasta (ditalini) as filler in our pies)

Ham - 3 pounds diced up

Hatfield Hot Sausage - 1 1/2 pounds - cooked out of the skin casing and drained

Hard Boiled Eggs - 2 dozen diced up

Raw Eggs - 1 dozen

1 Small Basket (from the cheese store) of Tuma Cheese

dry Ricotta Cheese 1 1/2 pounds ( you don't want it too wet, your crust will be soggy)

Parmesan Cheese 1 cup ( romano cheese can be too strong)

A sprinkle of parsley flakes

Crust - top and bottom 



Baking Time:

Preheat the oven to 450 degrees  - You will bake the pie(s) for 15 minutes, then reduce the heat to 350 degrees and continue to bake the pies for 55 more minutes.

After Baking, cool the pies on a wire rack. Do not cut into the pies while warm, you want the contents to set up.


Mixing:

Mix all of the ingredients together in a bowl and place covered in the fridge overnight for the flavors to melt together.


The next day, make your homemade crusts for the pies with a bit of overlap from the bottom layer ( this recipe makes approx. 3, 10" pies ). 

Fill the pies pretty level with the baking dish ( glass dishes were used) and cover with a top crust.

Pinch the ends of the top and bottom crust together to seal and pierce the top layer of the crust with a fork to vent.  

Baste the top crust with an egg yolk wash - ( no egg whites and a little water ) and Bake!


One other note, we do not add salt or pepper to the mixture when we prep it. We feel the ham lends the salt needed and the hot sausage adds a perfect amount of spice.

All that is left to do is to Eat...and Enjoy.  And enjoy we did today as this is one delicious pie.    

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Monday, 17 December 2018

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