Easter Pie

• 2 double crust pie shells
• 3/4 lb italian sausage links
• 6 hard cooked eggs diced
• 1 C diced Cheddar cheese
• 1/2 C diced Provolone cheese
• 1.5 C whole milk ricotta cheese
• 1/2 bunch fresh parsley chopped
• salt and pepper to taste
• 1 uncooked egg
• 1/4 C melted butter

1. Preheat oven to 350
2. Place bottom crusts in pie tins. save tops aside.
3. Cut sausage into 1/2 inch pieces and saute til brown. Cool a bit.
4. Place sausage in a large bowl and add hard cooked eggs, cheddar, provolone, rocotta and parsley. mix and season with S&P.
5. add one raw egg and mix. check consistency, not too soupy, and not to dry. add another egg if too dry.
6. Spoon 1/2 of filling into each pie tin. Cover with top crusts, seal edges, cut steam vent in top. brush top with melted butter.
7. Bake for 30-40 minutes til pie shell is baked.
8. remove, let rest for 5 minutes and serve.

italian sausage links, eggs, cheddar cheese, provolone cheese, milk ricotta cheese, parsley, salt, egg, butter

Taken from www.epicurious.com/recipes/member/views/easter-pie-50152889 (may not work)