Grandmas Easter Pie Recipes

ITALIAN EASTER PIE | PIZZA RUSTICA

Italian Easter Pie | Pizza Rustica image

This Italian Easter meat pie is also know as pizza rustica. This hearty ricotta and meat pie is customarily served at Easter, but it is a delicious meal anytime of the year.

Provided by Angela Allison

Time 2h30m

Number Of Ingredients 16

Ingredients

2 ½ cups all purpose flour
½ cup cold butter, cubed ((one stick))
2 tablespoons olive oil
1 large egg
1 teaspoon kosher salt
4 tablespoons cold water
15 ounces ricotta cheese
8 ounces shredded mozzarella cheese ((about a cup))
2 ounces shredded parmesan ((about ¼ cup) )
4 large eggs, beaten
6 ounces ham, diced ((about 1 ½ cups))
2 ounces salami, chopped ((about ½ cup))
2 ounces prosciutto, chopped ((about ½ a cup))
½ teaspoon kosher salt
¼ teaspoon pepper
1 large egg, beaten

Steps:

In a food processor fitted with the blade attachment, combine the flour, cold cubed butter, olive oil, egg, and salt. Pulse just until the mixture is combined; it should resemble coarse sand. With the food processor running, pour 4 tablespoons of cold water in and mix until the dough comes together and forms a ball.
Lay out a piece of plastic wrap. Dump the dough on to the plastic wrap and press together into a disk shape. Wrap in plastic wrap and refrigerate for at least an hour or overnight.
In a large bowl, combine all of the filling ingredients, and mix until combined. Set aside.
Preheat oven to 425 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top crust. On a lightly floured surface, roll out the larger piece of dough into a circular shape. Carefully place the dough in a greased springform pan and line the insides and bottom with it. You can use any scrap pieces to fill in the gaps in the pan.
Pour the ricotta filling into the crust. Use a spatula to smooth and even it out.
Roll out the remaining pie crust into a circle. Place it over top of the ricotta filling. Trim any excess overhang and use the side crust to roll over the top crust of the pie. Brush the pie with a beaten egg and make a small "x" shape in the middle of the pie to allow steam to escape.
Place the pie on the middle rack of the preheated oven and immediately reduce the temperature to 350 degrees. Bake for about 75 minutes or until the crust is golden brown. Let cool for five minutes before removing the collar; let sit for another 10 minutes before slicing and serving.

Nutrition Facts : Calories 558 kcal, ServingSize 1 serving

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