The Dough - Easter Pie 2008

With the production of 8 Easter Pies the dough preparation starts at 6:30am. The Kitchen Aid mixers running batches in rotation to prevent over heating. Remember to leave the margerine and eggs out over night to get to room temp
.
Use fresh yeast and it is recommended that you 'proof' the yeast by adding the water(warm approx 100 F), sugar, salt. You should see the mixture bubbling, you know you have some active hungry yeast.

Here is the dough rising in bowls under kitchen towels.... keeping birds out and preventing drying.

The yeast kicking into gear, here is dough once it has risen.


The dough ball is split into two and rolled into a top and bottom layer. Here is Mom working her magic.

The Layers - Easter Pie 2008

Layer 1 - Sausage, remember leave a little border of dough to tuck under
Layer 2 - Ham


Layer 3 - Mozzarella Cheese note, the picture above is not quite finished, you should fully cover the ham layer.



Layer 4 - Ricotta Cheese Mixture, Dad laying down the goods!


Sprinkle a little chopped parsley, Allison adding the veggi portion of the pie.


Layer 5 - Hard Boiled Egg Halfs - Tip, if you buy the eggs 2 weeks in advace to boiling, they peel much easier than fresh eggs.

This is the last layer of love... next strech the covering layer of dough.

Sealing and Finishing - Easter Pie 2008

Seal the top and bottom layers of dough with a little watter and fingers. Jordan and Allison wetting and lightly pressing the dough together.

Cut off the excess dough

Allison folding the dough edge under to make the final seal

Jordan adds vent holes between the egg bumps

When the pie comes out of the oven add the egg wash and nonpareils. This is a team event, you have to add the nonpareils as soon as the pie is being brushed so they stick.

Keep the pie on the cooling rack and cool for atleast 30min. and manga!

Ethan, Riley and Jordan 2008