Italian Easter Pie

Name: Italian Easter Pie
Prep time: 1 h
Cook time: 50 min
Total time: 2 h
Yield: 10 to 12 servings
Ingredients: 2½ cups all-purpose flour; 2 tablespoons granulated sugar; 1 teaspoon salt; 13 tablespoons unsalted butter, cold, cut into ¼-inch cubes; 7 tablespoons vegetable shortening, cold, cut into pieces; 4 to 5 tablespoons ice water; 8 ounces sweet Italian sausage; 1 small sweet onion; 4 ounces pepperoni; 4 ounces hard salami; 4 ounces prosciutto; 1 pound fresh basket cheese; 1 pound ricotta cheese; 4 ounces mozzarella cheese; 4 ounces Provolone cheese; ¼ cup grated Parmesan cheese; 3 eggs; freshly grated black pepper; 1 egg yolk; 1 tablespoon heavy cream

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4.5

126 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Additional Time
30 mins
Total Time
2 hrs
Servings
10 to 12 servings
Calories
656 kcal
Course
Main Course
Cuisine
Italian

Italian Easter Pie

John Morgan

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This Italian meat pie is traditionally served by many Italian Catholics at noon the day before Easter to mark the end of Lent.

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Ingredients

Servings

For the Pie Dough

2½ cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon salt
13 tablespoons unsalted butter, cold, cut into ¼-inch cubes
7 tablespoons vegetable shortening, cold, cut into pieces
4 to 5 tablespoons ice water

For the Pie Filling

8 ounces sweet Italian sausage
1 small sweet onion finely chopped
4 ounces pepperoni chopped
4 ounces hard salami chopped
4 ounces prosciutto chopped
1 pound fresh basket cheese drained and cut into bite-size pieces
1 pound ricotta cheese drained
4 ounces mozzarella cheese shredded (about 1 cup)
4 ounces Provolone cheese shredded (about 1 cup)
¼ cup grated Parmesan cheese
3 eggs lightly beaten with a fork
freshly grated black pepper

For the Egg Wash

1 egg yolk
1 tablespoon heavy cream

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Instructions

Make the Pie Crust: Add the flour, salt and sugar to the work bowl of a food processor and pulse a few times to combine. Scatter the butter pieces over flour mixture, tossing to coat butter with some flour. Cut the butter into the flour with five 1-second pulses. Add the shortening and continue pulsing (about four more 1-second pulses) until the flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas. Turn the mixture into medium bowl.
Sprinkle 4 tablespoons of ice water over the flour mixture. Use a rubber spatula to mix; press down on the dough with the broad side of the spatula until the dough sticks together, adding up to 1 tablespoon more ice water if the dough will not come together. Shape the dough into two balls with your hands, one slightly larger than the other. Flatten into 4-inch-wide disks. Dust lightly with flour, wrap in plastic, and refrigerate for 30 minutes before rolling out.
Preheat oven to 350 degrees F.
Prepare the Filling: While the dough is chilling, prepare the pie filling. Brown the sausage over medium heat in a large sauté pan, breaking it up into bite-size pieces as it cooks. Cook until the sausage is no longer pink in the middle, adding the onions during the last few minutes of cooking.
Using a slotted spoon, transfer the sausage and onions to a large mixing bowl. Add all the remaining ingredients and mix well until thoroughly combined.
On a lightly floured surface, roll out the smaller piece of pie dough into a circle about ⅛-inch thick. Transfer the dough to a 10-inch regular pie plate or a 9-inch deep dish pie plate.
Transfer the filling to the dough-lined pie plate. There is a lot of filling, so you'll want to pack it tightly into the pie dish, mounding it slightly in the center. Roll out the other dough round and place over the filling. Trim top and bottom edges to ½ inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with fork tines to seal. Cut four slits at right angles on dough top. With a fork, beat together the egg yolk and heavy cream, and brush over the top and crust of the pie.
Bake the pie until the crust is golden brown and the cheese is bubbling through the slits on top, about 50 minutes. Let the pie sit for at least 30 minutes before serving. Any leftovers should be refrigerated.

Notes

If you cannot find basket cheese, you can substitute any other mild, semi-soft cheese in its place.
Nutritional values are based on one serving
If you cannot find basket cheese, you can substitute any other mild, semi-soft cheese in its place.

Nutrition Information

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Calories 656kcal (33%) Carbohydrates 26g (9%) Protein 31g (62%) Fat 61g (94%) Saturated Fat 30g (150%) Cholesterol 204mg (68%) Sodium 1028mg (43%) Potassium 305mg (9%) Sugar 3g (6%) Vitamin A 1190IU (24%) Vitamin C 1.7mg (2%) Calcium 521mg (52%) Iron 2.6mg (14%)

Nutrition Facts

Serving: 10to 12 servings

Amount Per Serving

Calories 656 kcal

% Daily Value*

Calories	656kcal	33%
Carbohydrates	26g	9%
Protein	31g	62%
Fat	61g	94%
Saturated Fat	30g	150%
Cholesterol	204mg	68%
Sodium	1028mg	43%
Potassium	305mg	6%
Sugar	3g	6%
Vitamin A	1190IU	24%
Vitamin C	1.7mg	2%
Calcium	521mg	52%
Iron	2.6mg	14%