Mrs. Stasi's Escarole Pie from Claudia Fleming's Delectable. The filling includes long-cooked escarole, a green that's sturdy enough to retain some texture, savory anchovies, tart olives and pecorino Romano. The dough is a rich crostata pastry that also includes pecorino Romano. Watching a vast amount of escarole cook down into an amount that could fit into this pie was quite fun. I should have taken a picture as the washing and spin drying made my kitchen look like escarole laundry day! Here's the finished pie:
Cut:
Slice
From the last 2 photos, you can see there's some dough in the outside crust that's not as well cooked as it could be. The recipe says to brush the egg wash on a 2-inch border around the 12-inch bottom crust. Once the top crust has been added and the edges pressed together, that leaves quite a bit of dough to roll and crimp. I think an inch and a half, or maybe even an inch would still leave enough dough to seal and roll up and it would cook through better. Or maybe trying to to roll it more loosely? With a 40-min bake time @ 400°F, it certainly wasn't raw and doughy, just a bit soft.
Per the header notes, Mrs. Stasi's family enjoyed this at room temp on Christmas morning. I've tested and it is indeed very good both right out of the oven and the next day at room temp.
