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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A flaky homemade crust holds up well in this pleasing pie brimming with sausage, cheese and vegetables. Serve it for breakfast lunch or dinner along with a fruit cup or garden salad. Ingredients:
crust: |
2 cups king arthur unbleached all-purpose flour |
1/2 cup white cornmeal |
1/4 cup grated parmesan cheese |
1/2 teaspoon salt |
3/4 cup cold butter |
7 to 9 tablespoons water |
filling: |
3/4 pound bulk pork sausage |
1/2 cup chopped onion |
1/2 cup chopped fresh mushrooms |
2 garlic cloves, minced |
2 cups ricotta cheese |
3 eggs |
1 package (10 ounces) frozen chopped spinach, thawed and well drained |
1-1/2 cups shredded part-skim mozzarella cheese |
1/3 cup parmesan cheese |
2 tablespoons king arthur unbleached all-purpose flour |
Directions:
1. In a bowl, combine flour, cornmeal, Parmesan cheese and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, 1 tablespoon at a time, until mixture can be formed into a ball. Wrap tightly with plastic wrap and chill for at least 30 minutes.
2. Meanwhile, cook sausage and onion in a skillet until sausage is no longer pink; drain. Add mushrooms and garlic. Saute for 5 minutes or until mushrooms are tender; drain and set aside.
3. In a large bowl, combine ricotta and 2 eggs. Add spinach, mozzarella, Parmesan, flour and sausage mixture; mix well. Divide dough in half; roll one half to fit a 9-in. pie plate. Spoon filling into crust. Roll remaining pastry for top crust; place over filling. Flute edges and cut slits in top crust. Beat remaining egg and brush over top crust. Place on lower rack in oven.
4. Bake at 425° for 15 minutes. Reduce heat to 350° and bake 25-30 minutes longer or until golden brown. If necessary, cover edges of crust with foil to prevent overbrowning. Let stand for 10 minutes before cutting. Yield: 6-8 servings.
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