2 hrs 30 mins
1 hr 30 mins
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!
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nine in ...
Units: US | Metric
- 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
- 1To make the dough, use a food processor for the best results.
- 2Place flour into processor bowl.
- 3add salt, milk and shortening, pulsing the flour until it resembles small peas.
- 4Process add one egg at a time, and continue to mix until dough becomes a ball.
- 5If mix is too dry, add a teaspoon of water, a little at a time, until dough holds together.
- 6Remove from processor, knead lightly by hand just to shape into two balls.
- 7Chill dough for 30 minutes.
- 8On 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.
- 9Bring the dough up the sides of the dish and begin to layer the filling ingredients.
- 10In the processor or blender add eggs, romano cheese, parsley, salt and pepper.
- 11Set this aside.
- 12Filling: Place quartered boiled eggs an inch apart on the bottom of the baking dish on the dough for the first layer.
- 13Second layer fills in the space between the eggs by adding, cheeses, hams, and sausage.
- 14Alternating to make the filling distribution uniform.
- 15Ladle a 1/4 cup of the blended egg mixture on top of the second layer.
- 16Begin again layering the hard boiled quartered eggs, meat, cheeses, etc.
- 17until all ingredients are gone.
- 18Top off with the remaining blended egg mixture.
- 19Roll out the second ball of dough and cover the contents of the pie.
- 20Cut a steamhole in the top and crimp the outer edges sealing tightly.
- 21Preheat oven to 350 degrees.
- 22Cook for 1 hour or until pie crust is golden brown and contents are bubbly.
- 23Cool and serve warm.
- 24Reheat in micro for leftovers.
- 25Makes two 9-inch pies.
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Nutritional Facts for Italian Easter Pie
Serving Size: 1 (4479 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 5743.3
- Calories from Fat 3314
- Total Fat 368.2 g
- Saturated Fat 146.1 g
- Cholesterol 3019.2 mg
- Sodium 19131.0 mg
- Total Carbohydrate 185.0 g
- Dietary Fiber 6.3 g
- Sugars 10.2 g
- Protein 397.8 g
The following items or measurements are not included: