Comments on: Easter Pie: a tradition worth savoring.

By: Rose

Rose — Mon, 16 Jun 2008 20:36:51 +0000

I love this Easter pie! It is wonderful for brunch, but also great to take slices for lunch. The dough is nice and easy to work with a touch of sweetness. Yum!

By: PJ Hamel

PJ Hamel — Mon, 31 Mar 2008 10:46:18 +0000

I agree, Mary Ellen, Easter Pie (in any form) is definitely delicious the next day… and the day after that, and after that…
Currently, you can share recipes via bakingcircle.com, our baking/sharing forum. We’re redoing our King Arthur Flour recipe archive, and perhaps there’ll be a recipe sharing function there eventually - not sure. But for now, bakingcircle.com is your best bet. Thanks for connecting-

By: Mary Ellen D'Aurizio

Mary Ellen D'Aurizio — Mon, 31 Mar 2008 01:57:04 +0000

I make my Easter ricotta pie in a quiche dish using the yeast dough as a lattice crust. The leftovers from the pie are perfect for the next day’s lunch box. By the way, how does one contribute a recipe for this site?

By: esgabel

esgabel — Sun, 30 Mar 2008 06:32:51 +0000

I make an Easter Pie from Lucca called a torte–it has a filling made with rice, spinach, parsley, pecorino Romano, walnuts, pignoli, sugar–but I am wondering if anyone else has a more complete recipe…mine is a lot of by guess and by golly–as are my recipes for Crescia and Romano cheese bread with black pepper and Sciatiata a bread made with saffron and dried currents. Does anyone else have these recipes??

By: PJ Hamel

PJ Hamel — Mon, 24 Mar 2008 21:14:42 +0000

Liz, check out our other Easter Pie recipe online: Italian Easter Meat Pie. It’s got more of the meats such as you mention, and it’s more a layered effect. Also, check out our Easter Grain Pie, made with rice instead of wheat (as cooked wheat is harder to come by). Thanks for keeping this wonderful “Easter pie” tradition going-

By: Liz Altieri

Liz Altieri — Mon, 24 Mar 2008 20:51:53 +0000

I enjoyed reading about your traditional Easter pie. My family made one called “pizza rustica” with hard-boiled egg, sopressata, and mozzarella layered and then “cemented” with beaten egg. There was both a top and bottom crust (rich with oil and egg) and it was made in a rectangle pan. We also ate it at room temperature and served for Easter brunch with another easter pie (some folks call this Pastera - it’s made with egg, sugar, ricotta and either wheat or citron). I haven’t made them every year, but when I don’t, I surely miss them!

By: PJ Hamel

PJ Hamel — Sun, 23 Mar 2008 00:41:40 +0000

This pie is wonderfully adaptable. And as many Italian cooks as there are in the world, that’s how many recipes there are. This is the way my in-laws like it - very mildly flavored. But I’ve made it for another occasion using chopped pepperoni and chunks of Parmesan (rather than grated), and it was delicious. As you say, try adding spices and herbs, too. Also, I’ve made it with our Italian flour, which makes it even easier to roll out… just cut the water back to 1 cup + 2 tablespoons, I think it was. Anyway, glad you enjoyed it! - PJH

By: ecr

ecr — Sat, 22 Mar 2008 19:33:48 +0000

I just wanted to say that I made this recipe last night and it is delicious! My husband and I have devoured half a pie over the past 24 hrs. The dough turned out beautifully and usually I’m not good with rolling things out. I will definitely make it again, although I think I might experiment and add some thyme and maybe some lightly sauted onions or maybe some spicy capicola for a little more flavour. Thanks again!

By: PJ Hamel

PJ Hamel — Sat, 22 Mar 2008 13:37:27 +0000

Hi Royce: I AM writing to you! I’m writing to anyone out there who loves to bake. We’re all “virtual” friends. That’s the power of the Internet; we can connect without physically connecting. And kudos to you for trying new things in the kitchen; I hope you get to share Easter Pie sometime with your family or friends. I hope King Arthur Flour makes it out to Gold Beach, Oregon someday. But in the meantime - stay tuned, I’ll be sharing many more baking adventures here. Happy Easter to you- PJ

By: Royce Robertson

Royce Robertson — Sat, 22 Mar 2008 07:19:05 +0000

I love this website and I love the staff. Thank you so much for sharing your family recipe for Easter pie. Until recently I had never heard of Easter pie and I am 70 yrs. old. I have not made this yet but I am certainly going to try. I love all of the family recipes as they are so special. I am a fairly new member but I read and print practically everything that is written. Aside from the recipes, kudos to your style of writing. It is like you are writing to me, your best friend. Your articles are always so interesting, who would have thought that baking could be so interesting. Keep up the good work . Looking forward to your next baking adventure being it new or old. I haven’t a lot of money so I am unable to purchase a lot of things but boy if I ever win the lottery. Thanks again for making your secrets available. A King Arthur Flour Fan, Royce
I live in a small rural town - Gold Beach, Oregon where King Arthur Flour has yet to visit this part of the states. Thank goodness for your website ordering store. Happy Easter. Peace, Prayers and Hugs to all.