Italian Cheese Pie

READY IN: 1hr 35mins
SERVES: 20
YIELD: 2 pies
UNITS: US

INGREDIENTS

Nutrition
  • 12
    lb extra-sharp provolone cheese, cut into 1/4-inch pieces
  • 12
    lb sharp provolone cheese, cut into 1/4-inch pieces
  • 14
    lb genoa salami, cut into 1/4-inch pieces
  • 14
    lb boiled ham, cut into 1/4-inch pieces
  • 2
    cups mozzarella cheese, shredded
  • 1
    (32 ounce) container ricotta cheese
  • 12
    lb locatelli romano cheese or 1/2 lb pecorino cheese, grated
  • 2
    (9 inch) frozen deep dish pie shells
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DIRECTIONS

  • In a very large mixing bowl, combine all ingredients except crusts.
  • Mix well, making sure that all ingredients are distributed through the ricotta mixture evenly.
  • Spoon the ingredients equally into the pie crusts.
  • For a more decorative look, apply strips of pie crust to the top of the pie in a basketweave pattern.
  • Bake at 350 degrees until the top of the pie is a dark golden brown and the center is set, approximately 1 hour, 15 minutes.
  • Allow pies to cool for about 45 minutes before slicing.
  • Serve warm or cold.
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