ITALIAN EASTER PIE
The Easter dinner was always the best at Nanny's and I remember her making several types of pies for the meal. This is a savory pie filled with Italian meats and cheeses. The recipe makes 2 deep dish pies. It's best served at room tempature. Can be made several days before eating, just remember to try and take the chill off of it. You dont want to cut it or serve it hot, as the cheeses will still be runny and won't stay together. This dish freezes well. We usually eat this on Easter, but you can make it and serve with a nice salad on the side for dinner. Delicious! I use premade frozen pie crusts or buy the Pillsbury ones in the refrigerator section and fill my own pie plates.
Provided by ItalianMomof2
Categories Savory Pies
Time 1h30m
Yield 2 Pies, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat over to 325 degrees.
- Mix Ricotta cheese in large mixing bowl and add the eggs one at a time until all incorporated.
- Stir in Mozarella Cheese, Ham, Hard Salami, Prosciutto, Parmesan Cheese & Provolone Cheese. Mix well until all the ingredients are combined.
- Spoon the mixture into the pie shells evenly, and smooth the top of each.
- Take the remaining pie crusts and place on top of each pie. Crimp the edges to make sure you seal them well.
- Cut 3 or 4 vent holes in the top, to allow steam to escape while cooking. I usually try to cut leaf shapes and then use the cut out and place it on the top of the pie in a design.
- brush top of pie with egg white.
- Bake in oven for 1 hour or until the crust is golden brown.
- Cool and serve when room tempature. You dont want to serve it hot as the cheeses will make it real runny and messy. Allow to come to room tempature before putting in refrigerator.
Nutrition Facts : Calories 478.1, Fat 32.4, SaturatedFat 13.1, Cholesterol 143.3, Sodium 898, Carbohydrate 24.1, Fiber 2, Sugar 0.6, Protein 22.1
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Binal Rathnayaka
[email protected]This recipe seems a bit complicated, but I'm sure it's worth the effort.
Laughative
[email protected]I can't wait to try this recipe! It looks so delicious.
Dulan Priyadarshana
[email protected]This recipe is a great way to use up leftover Easter eggs.
Shahnawan Magsi23
[email protected]I'm not sure if I did something wrong, but my pie didn't rise very much.
Nour hassan
[email protected]This pie was a bit too sweet for my taste, but my kids loved it.
Manzoor Mallah
[email protected]I'm not a fan of ricotta cheese, but I really enjoyed this pie. The flavors are very well-balanced.
dawit habtamu
[email protected]This pie is so beautiful, I almost didn't want to cut into it. But I'm glad I did, because it was delicious!
Okaywaves BLOG
[email protected]I've never made Italian Easter pie before, but this recipe made it easy. My family loved it!
Huzeyfa Abduletif
[email protected]This recipe is a keeper! I'll definitely be making this pie again for Easter next year.
Aashish Nepali
[email protected]I'm not sure what went wrong, but my pie didn't turn out as good as I hoped. The crust was too dry, and the filling was bland.
Elorm Mawugbonyo
[email protected]This is the best Italian Easter pie I've ever had. The flavors are perfectly balanced, and the texture is amazing.
Tshepo Maake
[email protected]I was pleasantly surprised by how well this pie turned out. I'm not a big fan of ricotta cheese, but I loved it in this pie.
Sonet sonet
[email protected]This pie was absolutely delicious! The ricotta filling was creamy and flavorful, and the crust was perfectly golden brown.
Sujal Malik
[email protected]I love how easy this recipe is to follow. It's a great way to enjoy a traditional Italian dish without spending hours in the kitchen.
Brandford Emi-Reynolds
[email protected]This Italian Easter pie was a hit at our family gathering! The flavors were incredible, and the crust was perfectly flaky.