Easter Pie
Try this Easter Pie recipe, or contribute your own.
Try this Easter Pie recipe, or contribute your own.
- 6 eggs
- 2 eggs, beaten
- 2 1/2 cups flour
- 1/2 tablespoon freshly ground black pepper
- 1/4 cup vegetable shortening
- 1/2 pound thinly sliced prosciutto
- 1 tablespoon freshly ground black pepper (yes i said 1 tablespo
- 1/2 cup or less warm water
- 1 egg and one tablespoon milk for egg wash
- 1 pound whole milk ricotta
- 1/2 pound pepperoni cut into small cubes (don’t use pre-slic
- 1/4 pound double abbruzese cut into small cubes
- 1/2 pound sopressata cut into small cubes
- 1/8 oundgenoa salami cut into small cubes
- 1/4 pound fresh mozzarella cheese cut into small cubes
- 1/4 cup freshly grated romano cheese
- 1 pound fresh cheese (such as formaggio queso fresco, or other similar fresh uncultured cheese)
- Carbohydrate 54.0486777002365 g
- Cholesterol 107.78464639678 mg
- Fat 19.5070221483738 g
- Fiber 0.104343750211697 g
- Protein 20.6287229969625 g
- Saturated Fat 10.2861956256819 g
- Serving Size 1 1 -10 serving (386g)
- Sodium 585.415918047227 mg
- Sugar 53.9443339500248 g
- Trans Fat 1.25406266420167 g
- Calories 470 calories
Step-by-step
- In a large bowl, mix flour and black pepper together with a fork.
- Cut in shortening and mix to pea sized crumbs.
- Make a well in the center and add beaten eggs and half the water.
- Mix by hand and keep adding water until a dough forms.
- Knead the dough on the counter for 5-7 minutes, wrap in plastic and let rest for 30 minutes.
- Preheat oven to 400 degrees.
- While dough is resting, in a large bowl, mix all filling ingredients except fresh cheese and prosciutto.
- Break fresh cheese apart with your hands and gently work it into mixture without over mixing.
- Set mixture aside.
- Take ¾ of the dough and roll out to fit your dish or pan, having it cover the bottom and sides, spilling over the top.
- Lay half the sliced prosciutto on the bottom right over the dough, then cover with the filling.
- Lay the second half of the prosciutto over the filling.
- Roll out the other ¼ portion of the dough and cover the top of the pie, trimming excess.
- Crimp the edges together tight using a fork to press the two edges together.
- For the traditional Easter pie, take the excess dough, roll out and cut two dough strips and form a cross on the top of the pie.
- Make egg wash with the egg and milk and brush all over pie top including the cross and the edges.
- Make four slits through pie top to let steam escapes.
- Place in the center of the oven and bake for 30 minutes.
- Lower heat to 350 and bake for 30 more minutes.
- Lower heat to 300 and bake for 30 more minutes.
- If not browned enough, bake for 10 more minutes.
- Cool to room temperature, chill for six hours and serve cold wedges.
- Will last for up to five days refrigerated.
A Housewife's Easter Tradition: My Family's Beloved Easter Pie
Easter. The word itself conjures up images of pastel colors, blooming flowers, and the joyous gathering of family and friends. For me, Easter isn't complete without the aroma of freshly baked bread and the savory, satisfying taste of my family's traditional Easter Pie. This isn't just any pie; it's a recipe passed down through generations, a testament to the enduring power of tradition and the love that goes into every carefully crafted bite.
The preparation is a labor of love, a ritual I cherish. It starts with the crust – a sturdy, almost hard crust, unlike the flaky ones you might be used to. This is intentional; it’s the secret to holding the rich, flavorful filling. The process itself is quite therapeutic, a meditative kneading and rolling that allows for quiet contemplation before the busy day of celebration begins. I find myself lost in thought, reflecting on the year past and looking forward to the year to come as I meticulously work the dough.
The filling is an even richer experience, a symphony of flavors that dance on the tongue. The combination of different cheeses – creamy ricotta, sharp Romano, and the delicate freshness of formaggio queso fresco – creates a textural and taste experience unlike any other. The cured meats – prosciutto, pepperoni, soppressata, and genoa salami – add depth and a satisfying saltiness that balances the richness of the cheeses perfectly. It's a true testament to my Italian heritage.
As I roll out the dough, I can almost feel the generations of women who came before me, their hands guiding mine, their love and skill woven into this simple act. Each fold, each crimp, each perfectly placed slice of prosciutto carries their whispered instructions, their unspoken wisdom. The act of creating this pie is more than just cooking; it is a way to connect with my family's history and to honor their legacy.
Baking the pie is a moment of anticipation, the warm scent filling my kitchen and spreading its comforting embrace throughout the house. The final product, a glorious testament to patience and skill, is more than just food; it's a symbol of family, tradition, and the enduring power of love. Sharing this pie with my loved ones is the highlight of my Easter celebration, a moment where memories are made and bonds are strengthened over each savory slice.
While the recipe may seem daunting at first, the result is well worth the effort. Every bite tells a story, a story of family, tradition, and the simple joys of creating something delicious from scratch. And that, to me, is what Easter is all about. So, this year, why not try something new? Try creating your own Easter tradition with this recipe. You might surprise yourself with how rewarding the process is and how much joy it brings to your family.
This pie is also perfect for those times you want to impress. The rich, complex flavors and beautiful presentation will make it the star of any gathering. And let’s be honest, who doesn’t love a pie? Whether it's for a casual family dinner or an elegant Easter brunch, this recipe is a guaranteed showstopper. It's a reminder that the most meaningful things in life are often the simplest, and the most delicious ones often take the most time and care.
So grab your apron, gather your ingredients, and prepare to embark on a culinary journey that transcends the simple act of baking. This isn’t just a recipe; it’s a legacy, a tradition, and a delicious way to celebrate the joy of Easter.
