Savory Easter Pie Recipe: A Family Tradition Unleashed
This Easter Pie, a savory delight, combines meats and cheeses in a flaky crust, celebrating family traditions.
Equipment
- Mixing bowl
- - Skillet
- Springform pan
- Oven
Ingredients
For the Crust
- 3 cups all-purpose flour Provides structure for the crust
- 1/2 cup lard or butter Adds richness and flakiness
- 1 teaspoon salt Enhances flavor in both crust and filling
- 1 teaspoon black pepper Adds mild heat
- 1 packet active dry yeast Ensure it's fresh
- 1 cup warm water Activates the yeast; should be warm, not boiling
For the Filling
- 1 pound mild Italian sausage Adds savory depth
- 1 cup prosciutto di Parma Provides a rich, salty flavor
- 1 cup pepperoni Brings a classic, spicy touch
- 1 cup Genoa salami Contributes a unique flavor profile
- 1 cup regular boiled deli ham Balances flavors
- 1 cup capicola Layered in the crust to keep the pie moist
- 15 ounces whole milk ricotta cheese Creates a creamy filling
- 1 cup mozzarella cheese Adds gooey texture
- 4 large eggs Binds the filling together
- 1/2 cup Parmesan & Romano cheese Adds sharpness and depth
For the Finish
- 1 large egg For egg wash
- 1 tablespoon water For egg wash
Instructions
How to Make Easter Pie
- Combine warm water and yeast in a bowl; let it sit for about 5 minutes until foamy. In a large mixing bowl, combine flour, lard (or butter), salt, and black pepper. Mix in the yeast mixture and knead until the dough is elastic, around 10-15 minutes. Let it rise in a warm place for about 2 hours until doubled in size.
- While the dough rises, cook the mild Italian sausage in a skillet over medium heat until browned, about 5-7 minutes. Let it cool. In a large bowl, combine ricotta, diced mozzarella, and a pinch of black pepper. Incorporate eggs one at a time until creamy. Finally, fold in all the meats and cheeses gently.
- After the dough has risen, divide it into two equal portions. Grease a springform pan and line it with one portion, ensuring it covers the base and sides. Layer sliced capicola over the bottom, then fill it with the ricotta mixture.
- Roll out the second portion of dough to cover the filling. Ensure to seal the edges well; cut a few slits in the top to allow steam to escape. Brush the surface with the egg wash.
- Preheat your oven to 375°F (190°C) and bake the pie for approximately 90 minutes, or until the crust turns a perfect golden brown. Allow it to cool for at least 2 hours in the refrigerator.
Notes
Use any leftover dough to create decorative cuts on top for an impressive presentation.