Prep 1 hr 30 mins
Cook 1 hr
This family recipe has been handed down for four generations. We have even videotaped the making of this "Easter" pie for the next generation. However, be warned, this is time consuming and rather expensive to make, and literally a heart attack-on-a-plate, so proceed with caution. But, should you decide to accept this mission, you won't be disappointed! It's a meal in itself and we made this pie on Good Friday and waited for Easter morning to dive in to it. Mom liked to serve a light white wine to enhance the flavors of the pie, but a good cup of coffee does it justice as well! Good luck!
- 3 eggs (beaten)
- 3 cups all-purpose flour
- 1⁄4 cup shortening (vegetable oil)
- 2 tablespoons milk
- 1 pinch salt
- 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
- 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.
This is a MUST when my father is in town for Easter! (Since we don't typically have the full Italian contingent otherwise.) The only change I make is not to put the hard boiled eggs in no one seems to miss them and I never liked the texture.
We are all Italian and my Mother makes this every year for her Father who is now 96. This is basically the same recipe she uses. It is really delicious and worth the time involved to carry on the Italian tradition!