By Dee514 on April 15, 2003
Photo by Dee514
Photo by Dee514
"There are as many variations of this traditional dish as there are names for it (Pizza Rustica, Carnival Pie, Easter Pie and Ham Pie are just a few.) Some versions include hard boiled eggs in the filling along with the meat and cheeses, this one does not. Here is my family's version which I still make every Easter. The pastry we've always used for the crust is more like a bread dough (yeast risen), however your favorite pie crust recipe may be used as well. **Please note the different pan sizes, pan preparations, baking temperatures and baking times depending on which type of crust you choose to use. The "Prep Time" does not include the 2 hour rising time for the yeast dough crust. Note: The 2nd ingredient for the yeast dough crust should be leaf lard (or butter). Recipezaar will not accept the correction and insists on listing it as "leaves lard"."
Serving Size: 1 (369 g)
Servings Per Recipe: 8
"9/28/2010...OMG is this the third year in a row that I'm using this recipe? Yup, sure is! This is my "go to" Easter Ham Pie recipe.... I want to say thank you so much for posting this recipe, Dee. This meant so much to me and my family. Nearly every Italian family that makes this has their own version of this recipe. Some use pepperoni, some use soprasad (sp?), some have hard boiled eggs, some have pastaâ€¦ the variations go on forever. Your recipe is almost EXACTLY the same as my Grandmom used to make. The only difference is that we used â€˜basket cheeseâ€™ which is a drained ricotta in stead of mozzarella, and we used to have Grandpopsâ€™ made salami in place of cooked ham. YES this is a long process, but SO WORTH IT! The goal is to be as good as Grandmomâ€™s and this year, WE DID IT! (Iâ€™m saying we, because I couldnâ€™t have done it without your recipe) I doubled everything with no problems (even actually a little filling left over) and had to bake a little longer but that may be because the oven is on its way out the door. So THANKS AGAIN for sharing this, delicious, rich, slightly salty wonderful recipe!"
"I always made this using my mom's recipe which included assorted inported Italian cold cuts and sausages. This year I made Dee's version. I used purchases pizza dough--followed the filling ingredients to a T and baked it all in a 9x 13 for an about a hour. It was so delicious---We all loved it! Thanks Dee!"