Makes one 10” pie
Ingredients
1 Package- Double Pie Dough sheets
¾ LB- Mild Italian Sausage Links
4- Eggs, Hardboiled, quartered
1 Cup- Diced Mozzarella Cheese
½ Cup- Dice Provolone Cheese
1 ½ Cups- whole milk ricotta cheese
½ bunch- Fresh Italian Parsley, Chopped
2- Eggs, raw
¼ Cup- Butter, melted
3 TBL- White Sugar
Salt & Pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Roll out pastry to fit a 10 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
Remove sausage meat from casing. Heat a skillet over medium heat and cook sausage until brown. Place sausage in a large bowl. Add the Mozzarella cheese, Provolone cheese, Ricotta cheese, and parsley. Mix together and season to taste with salt and pepper. Add the raw eggs to mixture. Next, spoon the filling into the pastry-lined pie pan. Gently add the hardboiled egg quarters into the mixture, evenly spacing them out throughout the pie. Cover the pie with the other pastry shell and seal the edges. Cut steam vents in top. Brush top pastry with melted butter and sprinkle with sugar. Bake in preheated oven for 35 minutes, until golden brown.