Italian Easter Pie
- Ready In:
- 2hrs 30mins
- Ingredients:
- 16
- Yields:
-
2 nine inch pies
ingredients
-
Dough
- 3 eggs (beaten)
- 3 cups all-purpose flour
- 1⁄4 cup shortening (vegetable oil)
- 2 tablespoons milk
- 1 pinch salt
-
Filling
- 1 dozen egg (boiled peeled and quartered)
- 10 eggs (blended)
- 1 cup grated romano cheese
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 cup Italian parsley (finely chopped)
- 3 lbs sweet Italian sausage links (out of casing)
- 1 lb italian ham (proscutti sliced very thin, and cut in squares)
- 1 lb boiled ham (, sliced thin and cut into squares)
- 1 large mozzarella cheese (cubed)
- 1 lb sharp provolone cheese
directions
- To make the dough, use a food processor for the best results.
- Place flour into processor bowl.
- add salt, milk and shortening, pulsing the flour until it resembles small peas.
- Process add one egg at a time, and continue to mix until dough becomes a ball.
- If mix is too dry, add a teaspoon of water, a little at a time, until dough holds together.
- Remove from processor, knead lightly by hand just to shape into two balls.
- Chill dough for 30 minutes.
- On a floured board, roll out dough, one ball at a time, 1/8-inch thick into a circle to fit a 9" round glass baking dish.
- Bring the dough up the sides of the dish and begin to layer the filling ingredients.
- In the processor or blender add eggs, romano cheese, parsley, salt and pepper.
- Set this aside.
- Filling: Place quartered boiled eggs an inch apart on the bottom of the baking dish on the dough for the first layer.
- Second layer fills in the space between the eggs by adding, cheeses, hams, and sausage.
- Alternating to make the filling distribution uniform.
- Ladle a 1/4 cup of the blended egg mixture on top of the second layer.
- Begin again layering the hard boiled quartered eggs, meat, cheeses, etc.
- until all ingredients are gone.
- Top off with the remaining blended egg mixture.
- Roll out the second ball of dough and cover the contents of the pie.
- Cut a steamhole in the top and crimp the outer edges sealing tightly.
- Preheat oven to 350 degrees.
- Cook for 1 hour or until pie crust is golden brown and contents are bubbly.
- Cool and serve warm.
- Reheat in micro for leftovers.
- Makes two 9-inch pies.
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Reviews
RECIPE SUBMITTED BY
Gingerbee
United States
I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :)
A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking.
With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking.
I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.