Annas Easter Ham Pie Recipes

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ITALIAN EASTER PIE /PIZZA RUSTICA (AKA "HAM PIE")



Italian Easter Pie /Pizza Rustica (Aka

There are as many variations of this traditional dish as there are names for it (Pizza Rustica, Carnival Pie, Easter Pie and Ham Pie are just a few.) Some versions include hard boiled eggs in the filling along with the meat and cheeses, this one does not. Here is my family's version which I still make every Easter. The pastry we've always used for the crust is more like a bread dough (yeast risen), however your favorite pie crust recipe may be used as well. **Please note the different pan sizes, pan preparations, baking temperatures and baking times depending on which type of crust you choose to use. The "Prep Time" does not include the 2 hour rising time for the yeast dough crust. Note: The 2nd ingredient for the yeast dough crust should be leaf lard (or butter). Recipezaar will not accept the correction and insists on listing it as "leaves lard".

Provided by Dee514

Categories     Savory Pies

Time 1h35m

Yield 8-10 serving(s)

Number Of Ingredients 17

1 pastry for double-crust pie, 10 inch (or you can make the "yeast dough pie crust ")
3 1/4 cups flour
1 1/2 tablespoons leaves lard or 1 1/2 tablespoons butter
1/8 teaspoon salt
1/8 teaspoon pepper
1 (1/4 ounce) envelope yeast
1 cup water
2 lbs sweet Italian sausage links
1/4 lb prosciutto, chopped
1/2 lb cooked ham, diced
2 lbs ricotta cheese
12 ounces mozzarella cheese, diced
5 eggs
1 tablespoon chopped fresh Italian parsley (flat leaf)
1/4 cup freshly grated romano cheese or 1/4 cup parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Directions for making and using the yeast dough crust: In a cup, mix yeast and warm water together.
  • Place flour on a pastry board, add leaf lard (or butter), salt, pepper and yeast/water mixture.
  • Work together well until dough forms, continue working the dough until it is elastic and smooth.
  • Place dough in a deep dish, cover and allow it to rise in a warm place for 2 hours, or until doubled in volume.
  • When dough has risen, cut into 2 pieces.
  • Stretch one piece to fit into a greased 9 x 2 1/2-inch round cake pan.
  • Preheat oven to 375°F.
  • Prepare filling as described below (steps #19 to #22).
  • After filling the dough lined pan, stretch second piece of dough and place over the filling, pressing the edges closed.
  • If there is a lot of excess dough left on the edge, carefully trim some, but leave enough to flute the sealed edge.
  • (I like to brush the crust with a bit of beaten egg before baking, to give it a gloss.) Directions for using a regular pie crust dough: Preheat oven to 400°F.
  • Prepare pastry and line a 10 inch pie pan.
  • Prick dough with a fork, and sprinkle with a bit of flour.
  • Prepare filling as described below (steps #19 to #22).
  • Pour mixture into pastry lined pie tin and cover with top crust.
  • Leave about a 1/2 to 3/4-inch overhang.
  • Fold dough under and back, and flute edge.
  • Cut slits in top crust to allow steam to escape.
  • Directions for making the Filling: Cut sausage into small pieces (or remove from casings and crumble), place in frying pan and brown lightly in 2 Tablespoons of water.
  • In a large bowl, combine ricotta, mozzarella, salt and pepper; add eggs one at a time, beating with a wooden spoon after each addition.
  • Add cooked sausage, prosciutto, ham, parsley and grated cheese to ricotta mixture.
  • Blend well.
  • Fill dough lined pan with mixture.
  • Directions for Baking: For Regular Pie Crust: Bake the pie for 15 minutes in preheated (400°) oven, lower oven temperature to 325°F and continue baking for 45-50 minutes more.
  • Remove from oven and let pie "settle" for about 10 minutes before slicing if you are going to serve it warm; otherwise let pie cool and refrigerate when cooled.
  • Pie can be served either warm or cold.
  • Slices can be reheated in the microwave.
  • For Yeast Dough Crust: Bake the pie in a preheated 375°F oven for 45-50 minutes.
  • Remove from oven and let pie "settle" for about 10 minutes before slicing if you are going to serve it warm; otherwise let pie cool and refrigerate when cooled.
  • Pie can be served either warm or cold.
  • Slices can be reheated in the microwave.

Nutrition Facts : Calories 1295.5, Fat 82.5, SaturatedFat 34.2, Cholesterol 304.3, Sodium 2181.5, Carbohydrate 70.2, Fiber 2.5, Sugar 2.1, Protein 64.8

HEARTY HAM PIE



Hearty Ham Pie image

I've been making this pie for a few years now. I like to vary the vegetables and meat depending on what I have on hand. I've made it with leftover turkey, sausage and lamb roast. In summer, it's a perfect brunch meal with a salad; in winter, add a loaf of homemade bread for a great dinner.

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

1/2 cup chopped fresh broccoli
1/4 cup chopped green pepper
1/4 cup chopped fresh mushrooms
3 tablespoons chopped onion
1 garlic clove, minced
2 teaspoons vegetable oil
2 cups chopped fully cooked ham, divided
1-1/2 cups shredded Swiss cheese, divided
1 unbaked pastry shell (9 inches)
4 large eggs, beaten
1 cup half-and-half cream

Steps:

  • In a saucepan, saute the broccoli, green pepper, mushrooms, onion and garlic in oil until tender. Sprinkle half of the ham and cheese into pie crust. Cover with the vegetables and the remaining ham and cheese. Combine eggs and cream; pour over ham and cheese. Bake at 350° for 45-50 minutes or until knife inserted in the center comes out clean. If needed, cover edge of crust with foil to prevent excess browning.

Nutrition Facts : Calories 460 calories, Fat 30g fat (14g saturated fat), Cholesterol 218mg cholesterol, Sodium 864mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 0 fiber), Protein 23g protein.

ITALIAN EASTER PIE / PIZZA RUSTICA (AKA "HAM PIE") RECIPE - (4.4/5)



Italian Easter Pie / Pizza Rustica (Aka

Provided by janriff924

Number Of Ingredients 19

PIE CRUST:
1 pastry for double-crust pie, 10 inch (or you can make the "yeast dough pie crust ")
3 1/4 cups flour
1 1/2 tablespoons leaf lard or 1 1/2 tablespoons butter
1/8 teaspoon salt
1/8 teaspoon pepper
1 (1/4 ounce) envelope yeast
1 cup water
PIE FILLING:
2 pounds sweet Italian sausage links
1/4 pound prosciutto, chopped
1/2 pound cooked ham, diced
2 pounds ricotta cheese
12 ounces mozzarella cheese, diced
5 eggs
1 tablespoon chopped fresh Italian parsley (flat leaf)
1/4 cup freshly grated romano cheese or 1/4 cup parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Make the yeast dough crust: In a cup, mix yeast and warm water together. Place flour on a pastry board, add leaf lard (or butter), salt, pepper and yeast/water mixture. Work together well until dough forms, continue working the dough until it is elastic and smooth. Place dough in a deep dish, cover and allow it to rise in a warm place for 2 hours, or until doubled in volume. When dough has risen, cut into 2 pieces. Stretch one piece to fit into a greased 9 x 2 1/2-inch round cake pan. Preheat oven to 375°F. Prepare filling as described below. After filling the dough lined pan, stretch second piece of dough and place over the filling, pressing the edges closed. If there is a lot of excess dough left on the edge, carefully trim some, but leave enough to flute the sealed edge. (I like to brush the crust with a bit of beaten egg before baking, to give it a gloss.) If you use a regular pie crust dough: Preheat oven to 400°F. Prepare pastry and line a 10 inch pie pan. Prick dough with a fork, and sprinkle with a bit of flour. Prepare filling as described below. Pour mixture into pastry lined pie tin and cover with top crust. Leave about a 1/2 to 3/4-inch overhang. Fold dough under and back, and flute edge. Cut slits in top crust to allow steam to escape. Making the Filling: Cut sausage into small pieces (or remove from casings and crumble), place in frying pan and brown lightly in 2 tablespoons of water. In a large bowl, combine ricotta, mozzarella, salt and pepper; add eggs one at a time, beating with a wooden spoon after each addition. Add cooked sausage, prosciutto, ham, parsley and grated cheese to ricotta mixture. Blend well. Fill dough lined pan with mixture. For Regular Pie Crust: Bake the pie for 15 minutes in preheated (400°) oven, lower oven temperature to 325°F and continue baking for 45-50 minutes more. For Yeast Dough Crust: Bake the pie in a preheated 375°F oven for 45-50 minutes. Remove from oven and let pie "settle" for about 10 minutes before slicing if you are going to serve it warm; otherwise let pie cool and refrigerate when cooled. Pie can be served either warm or cold. Slices can be reheated in the microwave. **Please note the different pan sizes, pan preparations, baking temperatures and baking times depending on which type of crust you choose to use. The "Prep Time" does not include the 2 hour rising time for the yeast dough crust.

ANNA'S EASTER HAM PIE



Anna's Easter Ham Pie image

This recipe was passed down to me by Anna, my husband's Italian grandmother. It was passed down to her by her mother, and she was kind enough to share it. She calls it an 'Easter pie,' but it's great any time of year.

Provided by Gin

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 8

Number Of Ingredients 11

2 prepared pie crusts
1 pound ricotta cheese
4 eggs, beaten
½ cup grated Parmesan cheese
¼ cup milk
¼ cup white wine
2 tablespoons prepared mustard
1 (8 ounce) package fresh basket cheese, chopped
1 pound roasted ham, chopped
½ pound Italian-style ham, chopped
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a deep-dish pie plate with 1 pie crust.
  • Beat ricotta cheese, eggs, Parmesan cheese, milk, wine, and mustard together in a large bowl until smooth. Stir basket cheese, roasted ham, and Italian-style ham into the ricotta mixture; season with salt and pepper. Pour the mixture into the crust.
  • Cut remaining pie crust into 3/4-inch strips and arrange to make a lattice over the top of the pie. Crimp and flute edges.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Leave pie out to cool to room temperature before refrigerating to chill completely.

Nutrition Facts : Calories 685.3 calories, Carbohydrate 25.1 g, Cholesterol 188.3 mg, Fat 47.4 g, Fiber 1.8 g, Protein 36.5 g, SaturatedFat 19.9 g, Sodium 1746.4 mg, Sugar 1 g

GRANDMA'S EASTER PIE



Grandma's Easter Pie image

Grandma Bert made this every year at Easter. Made with ricotta cheese, eggs, and ham, it makes a delicious addition to a special family gathering.

Provided by KelleyBee

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 16

Number Of Ingredients 8

2 (9 inch) unbaked pie crusts
1 pound cubed ham
1 stick pepperoni, finely diced
3 pounds ricotta cheese, drained
1 ½ cups shredded Romano cheese
6 eggs, beaten
1 teaspoon chopped parsley, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Fit crusts into bottoms of 2 9-inch pie dishes.
  • Cook and stir ham and pepperoni in a skillet over medium heat until lightly browned, about 10 minutes. Drain grease and set ham and pepperoni aside to cool.
  • Stir ricotta cheese, Romano cheese, eggs, parsley, salt, and black pepper together in a bowl until well mixed. Add ham and pepperoni to the mixture and stir to combine. Pour half the filling into each pie crust.
  • Bake pies in the preheated oven until filling is set and lightly browned, 35 to 40 minutes.

Nutrition Facts : Calories 379.8 calories, Carbohydrate 15.2 g, Cholesterol 125.5 mg, Fat 25.1 g, Fiber 0.8 g, Protein 22.6 g, SaturatedFat 10.7 g, Sodium 777.1 mg, Sugar 0.5 g

HAM AND SPINACH PIE



Ham and Spinach Pie image

With the exception of the phyllo dough, which I always have on hand, this ham and spinach pie recipe is made entirely from Easter dinner leftovers. One of my neighbors traded me four freshly caught trout for a slice! -Teena Petrus, Johnstown, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 8 servings.

Number Of Ingredients 10

3 tablespoons butter, divided
1 medium onion, halved and sliced
8 ounces sliced fresh mushrooms
1 garlic clove, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
6 sheets phyllo dough (14x9 inches)
2 cups finely chopped fully cooked ham
1 cup shredded mozzarella cheese
3 large eggs, beaten
Optional: Salt and pepper to taste

Steps:

  • Preheat oven to 350°. In a large skillet, heat 1 tablespoon butter over medium heat. Add onion; cook and stir until transparent, 6-8 minutes. Add mushrooms and garlic; cook and stir until mushrooms are browned, about 6 minutes longer. Add spinach; cook until heated through., In a microwave, melt remaining butter; stir until smooth. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 3 additional phyllo sheets, brushing each layer. Transfer to a lightly greased 11x7-in. baking dish, letting ends extend up sides. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.), Layer dish with ham, cheese and spinach mixture; pour eggs over filling. If desired, sprinkle with salt and pepper. Top with remaining phyllo dough. Fold dough ends over filling; pinch edges to seal. Brush with remaining butter. Cut slits in the top. Bake until browned, 40-45 minutes. Cool 20 minutes before cutting.

Nutrition Facts : Calories 195 calories, Fat 11g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 633mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

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