I know we’re hearing a lot about David DiBari this week. But here’s the deal: I went to do the reporting and photo shoot for our Easter Pies story, and ended up staying for dinner and discovered the exciting additions to his menu. I figured two stories were in order.
But let’s head back to the first one for a minute. When DiBari sent me his Easter Pie recipe, I knew I couldn’t publish it as he’d written it. He makes massive quantities to serve at his restaurant. I was looking to serve 6 people. So I set about reducing the ratios. That’s fine when it comes to cooking stuff like roast potatoes or meatloaf. But when you’re baking, and there’s a crust and a filling involved, I figured I’d better test. So I did. And it worked out, I must say. Mine is definitely not as pretty as Dave’s. I’m sure you can guess which is which. Let’s just call mine rustic, shall we?
The first step is to make the dough. Start by grating some grana padano cheese. You’re going to need some for the filling, too, so do extra.
Put in a food processor and pulse with flour, cayenne and fennel seeds:
Add four egg yolks, one at a time:
Add heavy cream and pulse until the dough sticks together when you pinch it:
Dump it out onto the counter:
I like to run my the base of my palm along the crumbs to smear them and spread the butter:
Gather the dough into a ball, trying not to work it too much.
Shape into a disc and wrap with plastic. Put in the fridge for at least an hour:
Now make your filling. Get these four ounce packages of sausage.
Dice them up. I separated them and stacked them to make that easier.
Then you mix the filling. Ricotta, eggs, sausage and cheese:
Get out your dough.
No. Mine never comes out even. Ever. Who cares! Lay it on top of the pie dish so that it hangs over at least an inch or two:
Then put your fililng in:
Fold the extra dough over:
Yes, I cut pieces and attached them with a wet pinch. So can you. Bake.
Adapted from David DiBari’s “Easter Pie Everyday”
- For the crust:
- 1/4 pound (1 stick) butter
- 1/4 pound grated Grana Padano cheese (similar to Parmesan)
- 3 cups King Arthur flour
- 1 pinch cayenne pepper
- 2 teaspoons whole fennel seeds
- 4 egg yolks
- 1/2 cups heavy cream
- 1 egg whisked with a splash of milk to brush on pastry
- For the filling:
- 4 ounces Genoa salami, diced
- 4 ounces hot sopressata, diced
- 4 ounces sweet sopressata, diced
- 3 eggs
- 2 cups ricotta
- 1/2 cup Grana Padano cheese, grated
- To make the crust, dice the butter into cubes and put in the refrigerator to keep cold while you measure out the other ingredients. Combine Grana Padano, flour, cayenne and fennel seeds in the bowl of a food processor. Pulse three times to combine.
- Add the butter and pulse until the butter is about the size of peas. Add the egg yolks one at a time and pulse to combine. While the processor is running, pour in heavy cream. The dough will not combine, but should stick together when you press it between your thumb and forefinger.
- Place the dough onto the counter and knead quickly to combine. Do not overwork the dough. (Pretend it is too hot to touch.) Shape the dough into a flat circle and wrap in plastic wrap. Refrigerate for at least one hour.
- Preheat oven to 350 degrees.
- Combine salami and hot and sweet sopressatas. Whisk eggs in a large bowl. Whisk in ricotta and Grana Padano. Add sausage to egg mixture and stir to combine.
- Roll out dough to about a 12 to 14 inch circle, 1/4 inch thick. Place in a 9-inch pie shell, with at least 2 inches hanging over the edge.
- Fill the shell with the egg-meat mixture and smooth down with a spatula. Gently fold the extra dough over and onto the filling, leaving a circle of filling open in the middle.
- Brush the egg-milk wash over the exposed dough to create a shine during baking.
- Bake for 30 to 40 minutes until the filling is set but still jiggling and the crust is golden brown.
- Let rest for at least 2 hours until cool. Refrigerate. Bring to room temperature before serving.