Italian Easter Pie is stuffed full of different cheeses and meats. It's an Italian-Catholic tradition to eat this pie at noon on Easter. This time marks the end of Lent, and what better way to celebrate than stuffing your face with this decadent dish?
Any Italian meats will do (Genoa salami, pepperoni, ham, prosciutto, sausage, etc.), so if you can't find one ingredient, feel free to substitute it for something else. The house smells SO good while this is baking. The pockets of pepperoni were my personal favorite, so I'll be sure to put in some extra next time. My Nanny (maternal grandmother) used to make a similar dish called a Meat Pie. If I'm able to find her recipe, I'll definitely be trying that out to compare. Enjoy and Happy Easter!
- 2 pie crusts, unbaked, 9 inches each
- 8 oz. part-skim ricotta cheese
- 3 large eggs
- 1/2 cup part-skim Mozzarella cheese, grated
- 1 cup ham, cooked and chopped
- 1/2 cup pepperoni, chopped
- 1/4 cup prosciutto, chopped
- 1/8 cup Parmesan cheese, grated
Preheat oven to 325 degrees F.
In a large mixing bowl, add ricotta and then beat in eggs one at a time. Stir in the mozzarella cheese, ham, pepperoni, and prosciutto. Combine thoroughly.
Line a 9-inch pan with pie crust.
Add the cheese mixture into the pan. Sprinkle the Parmesan cheese on top and cover with the top pastry.
Crimp edges with fingers and then cut slits to create vents in the top of the pie.
Bake in preheated oven for 1 hour or until crust is golden brown.
Source: The Savvy Kitchen
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