Barra's Traditional Italian Easter Pie

"A meal in itself! This traditional meat pie has been our Easter morning breakfast for five generations. It is expensive to make, takes a lot of preparation but is worth every bite! In our family, this was more precious than gold and we all anxiously awaited Good Friday's fast to past so my father could make Easter Pie. This is a family secret recipe that's out there for all you adventureous cooks to try! and I hope you will :)"
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2 nine inch deep dish pies




  • CRUST PREPARATION: Mix flour and salt together, cut in shortening with 2 knives or pastry cutter.
  • Add beaten eggs to flour mixture slowly, incorporating very well.
  • Add milk (additional liquid if necessary) to hold mixture together as it is kneaded.
  • Shape pastry into two balls.
  • Chill for 30 minutes or until ready to begin making the pie.
  • PREPARATION FOR FILLING: Remove the sausage meat from the casings; set aside in small bowl.
  • In another small bowl, place all the mozzarella, cut into 1/4-inch cubes; set aside.
  • In another small bowl, place all the provolone, cut into 1/4-inch cubes; set aside.
  • Do the same for the ham and salami and proscuitta; set aside keeping all the ingredients separate.
  • Boil dozen eggs; cool, peel, cut into quarters and set aside.
  • Make EGG WASH:In a blender, add 10 eggs, parsley, 1/2 cup grating cheese.
  • Blend; set aside.
  • This will be used between layers of ingredients as the"holding agent" to keep all the ingredients together.
  • TO ASSEMBLE PIE: Roll chilled pastry on floured board to 1/8-inch thickness.
  • Make into 2 large circles to fit into a 9-inch deep-dish glass pie plate and to cover.
  • Better to do this in glass; it cooks more evenly and you can see if your bottom has fully cooked.
  • Fit the pastry into the pan and up the sides.
  • Begin by layering the quartered hard boiled eggs as the first layer on bottom, about 1-inch apart from eachother.
  • In between each quartered slice of egg, with your fingers, place a small piece of sausage meat; going around the whole first layer of the pie.
  • Sprinkle a layer of grated cheese all around.
  • Next, a thin layer of mozzarella; (one piece high), Next a thin layer of proscuitta; Next a thin layer of provolone cheese; Next a thin layer of salami; Next a thin layer of boiled ham.
  • Pour 1/2 cup of your egg wash over the first layer.
  • Begin again with your quartered eggs; alternating the quarters"in between" the quarters of the first layer.
  • Layer each ingredient as you did on the first layer and so on.
  • Proceed with your second layer; again egg wash poured over the layer, etc.
  • Depending on the depth of the pie pan, the size of your cut ingredients, you may have two or three layers, but don't fill it beyond the rim of the dish.
  • Cover the last layer with another piece of pastry dough and crimp together firmly"gluing" if necessary to keep things together as the pie expands.
  • Cut a steam hole on top and brush pastry with a tablespoon of milk (just to enhance the beauty of this meal for presentation) to form a glaze.
  • Preheat oven to 350 degrees.
  • Bake for one hour or until the pie crust is golden on the top and ingredients are bubbly.
  • The aroma will tell you the pie is done!
  • If you filled the pie too much with egg wash or ingredients, it may boil over.
  • It is a good idea to place a sheet of aluminum foil beneath the pie in the oven to catch any drips.
  • Serve the pie warm.
  • Keep Refrigerated; leftovers can be reheated nicely in a toaster oven or a microwave for 1 minute.

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  1. What is an Italian Easter without Easter Pie! I have been making my grandmothers "Easter Pie" for years and it's got the same basic ingredients (Ricotta, cheeses and dried meats) but not Italian sausage. Made this during the week and I'm having a tough time deciding to make my traditional one our yours! it was soooo good ...Thanks so much... PS. I sent my grandmother a copy of your recipe to try as well! I'd give it 10 stars if i could! Thanks for Sharing!
  2. Thanks for posting your detailed version of this wonderful classic. I have posted my Cocco family version at http:\\ Thank you!


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.
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