Barbara Baron’s Grandma Rose’s Savory Escarole Pie!
Sweet and Savory Spicy Escarole
  1. Place escarole in skillet with ¼ cup of water over high heat and steam until wilted. Drain vegetable in colander — press vegetable with spoon to squeeze out excess water while still in colander.
  2. Place warm escarole (so easier to handle) in bowl. Add garlic, anchovies, and olive oil and mix.
  3. Fold in green olives, Pignoli nuts, raisins and red pepper flakes.
  4. Heat and Serve!
Dough Recipe
  1. The original recipe is under reconstruction. Traditionally it is made on top of the stove and is more time consuming, so here is an alternate solution for busy cooks.
  2. Simply use a ready-made savory pie crust or dough, and follow the package directions.
  3. Spoon the escarole filling into the pan lined with the dough. Cover the top with another layer of dough. Crimp the edges.
  4. Beat an egg in a separate dish. Take a pastry brush and lightly “paint” a thin layer of the egg over the top of the dough.
  5. Bake at 375 degrees F for 40-50 minutes or until golden brown.