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Calzone (a.k.a. Easter Pie)

Easter is a time for re-birth and new beginnings. Spring is here for the most part and life begins to move outdoors…finally. When I was growing up, Easter was a special time. that was steeped in religious as well as food traditions. Lent ended and with it all the fasting, abstaining and giving things up. To say there was a food frenzy may be a bit of an overstatement, but it was definitely a time for enjoying eating.DIGITAL CAMERA

I loved the Calzone.  We sometimes called it Easter Pie and it was baked on Holy Saturday, not be eaten until after Easter Sunday mass. It was filled with ricotta and sausage, with egg in every part of it. My mother and my aunt both made it and I couldn’t wait for Easter morning to have it. If I timed it right, I could have my mom’s and then go upstairs and have my aunt’s, too. They each had their own version, my aunt’s often having ham and hard-boiled eggs in it.

This is my mother’s recipe.  She would make it every Easter. If I was lucky, I’d have it again at Christmas when her side of the family served it as Egg Pie. Whenever it was made, it was one of the most satisfying dishes I’ve ever had.

Calzone (a.k.a. Easter Pie)
Print Recipe
Servings
8
Servings
8
Calzone (a.k.a. Easter Pie)
Print Recipe
Servings
8
Servings
8
Ingredients
Crust
Filling
Servings:
Instructions
  1. To make the Crust: Sift the dry ingredients together cut in shortening or butter, blending well.
  2. Beat the egg and 2 tablespoons of milk together and add to the dough mixture. Blend well. turn onto a floured surface and knead for one minute. Wrap in plastic and chill for 30 minutes or so.
  3. To make the filling: Cook the sausage and drain on paper towel. Allow to cool. Place the ricotta in a large bowl. Add the beaten eggs, cheese, parsley, and cooled sausage. Stir to gently blend.
  4. Divide dough in half. Roll one half out on floured surface. roll to an even thickness that will fit in a 9 inch pie pan with some overlap. Place in glass pie pan that has been lightly greased.
  5. Spoon the filling into the crust. Roll out the second half of the crust and fit it over the top. Crimp edges to seal well. cut several slashes in the crust.
  6. Bake at 400 degrees for 30 - 35 minutes. Brush top with beaten egg yolk about 15 minutes before pie is done. crust should be golden brown. remove from oven and allow to cool to room temperature. Serve for Easter breakfast or any time you'd like.
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