Italian Easter Pie Recipe
Prep Time:
1 hour
Cook Time:
1 hour
Servings:
10 hours
Ingredients
  • 2 ½ cups all-purpose flour
  • 12 tablespoons cold butter, cubed
  • 1 teaspoon kosher salt
  • 6 large eggs, divided
  • 5 tablespoons cold water, divided
  • 2 cups part-skim ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1 cup Parmesan cheese, freshly grated
  • ½ teaspoon coarsely ground black pepper
  • 8 ounces smoked ham, diced
  • 3 ounces Genoa salami, diced
  • 6 ounces pepperoni, diced
  • 3 ounces thinly sliced prosciutto
Directions
  1. Add the flour, butter, salt, and 1 egg to the bowl of a food processor.
  2. Pulse until the mixture is combined and resembles coarse sand.
  3. Add 4 tablespoons of cold water and continue pulsing until a dough forms.
  4. Remove the dough from the food processor and use your hands to form a disc.
  5. Wrap the disc in plastic wrap and refrigerate the dough for at least 30 minutes.
  6. Meanwhile, in a large bowl combine the ricotta, mozzarella, Parmesan, black pepper, and 4 eggs, and stir until just mixed.
  7. Add the diced ham, salami, and pepperoni and mix until combined.
  8. Once the dough is chilled, preheat the oven to 350 F.
  9. On a lightly floured surface roll out ⅔ of the dough into a circle large enough to fit into the bottom of a 9-inch deep dish pie pan.
  10. Transfer the rolled-out dough to the pie pan.
  11. Place a layer of prosciutto slices on the bottom of the pie dough.
  12. Spread the cheese and meat filling evenly over top.
  13. Roll out the remaining ⅓ of the pie dough into a circle.
  14. Place it over the filling and press lightly in the center and sides so that the contents touch the dough.
  15. Pinch the edges with your fingers to seal or use a fork to crimp them together.
  16. In a small bowl, beat the remaining egg and 1 tablespoon of water together.
  17. Brush the egg wash over the pie crust and cut a small X in the center to allow steam to escape while it bakes.
  18. Bake the pie in the hot oven for 1 hour or until the pie crust is golden.
  19. Let the pie cool until it is slightly warm or at room temperature, then cut and serve.