Easter Pie

Ingredients

• Servings: 2
• 2 recipes pastry for a 9 inch double crust pie
• 3/4 pound italian sausage links
• 6 hard-cooked eggs, diced
• 1 cup diced cheddar cheese
• 1/2 cup diced provolone cheese
• 1 1/2 cups whole milk ricotta cheese
• 1/2 bunch fresh parsley, chopped
• salt and pepper to taste
• 1 egg
• 1/4 cup butter, melted

Recipe

• preheat oven to 350 degrees f (175 degrees c). roll out pastry to fit a 9 inch pie plate. place bottom crusts in 2 pie plates. roll out top crusts and set aside.
• cut sausage into 1 inch pieces. heat a skillet over medium heat and cook sausage until brown. place sausage in a large bowl, and add hard cooked eggs, cheddar cheese, provolone cheese, ricotta cheese, and parsley. mix together and season to taste with salt and pepper.
• add one raw egg to mixture. mix well and check consistency - it should not be loose or runny, but should hold together well. add one more raw egg if necessary.
• spoon filling into 2 pastry-lined pie pans, and cover with other 2 pastry shells. seal edges and cut steam vents in top. brush top pastry with melted butter or margarine.
• bake in preheated oven for 35 minutes, until golden brown.