#14 Italian Easter Meat Pie, 3/31/18

I decided to google traditional Easter recipes and found this interesting looking one for an Italian meat pie. I also decided to make lemon cookies so those pictures are scattered in too. 

I would probably just use straight up lunch meat next time I make this vs buying the sticks of salami and pepperoni. It would make it cheaper and easier.

Italian Easter Meat Pie, King Arthur Flour

If you click the link, the recipe will tell you how to make the crust- I just bought Pizza Dough from the grocery store. I also only made one pie.

• 6 large eggs
• 4 cups part-skim ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup freshly grated Parmesan cheese
• 1/4 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper
• 2 cups ham, diced into 1/2" cubes
• 2 cups Genoa salami, diced into 1/2" cubes
  • 2 cups pepperoni, diced into 1/2" cubes
  • 8 to 10 slices very thinly sliced prosciutto
  • olive oil, for brushing on the crust

I also omitted the steps that say how to make the crust.

1. To make the filling: While the dough is rising, stir together the eggs, ricotta, mozzarella, Parmesan, salt, and pepper.
2. Stir in the ham, salami, and pepperoni.
3. Preheat the oven to 325°F. Have ready two 9" pie pans.

1. Divide dough into 2 or 4 pieces depending on how many pies you are making.  Two of the pieces will be bottom crusts, and should be just slightly larger than the other two pieces.
2. Place one of the larger pieces of dough on a lightly greased silicone rolling mat, or lightly greased work surface. Roll it into a circle that's about 16" in diameter; go away for 5 minutes, then come back; the circle will probably have shrunk.
3. Roll it out again, and drape it into the pie plate, anchoring the edges to the pan by folding them underneath the rim; you don't want it shrinking down the sides of the pan while you're rolling the other crust.
4. Roll one of the smaller pieces of dough the same way you did the larger, giving it time to shrink and then rolling again, if necessary.
5. Line the bottom crust with half the prosciutto slices. Spoon half the filing on top.
6. Drape the top crust over the filling, and bring the edge of the bottom crust up over the edge of the top crust, sealing the two together and smoothing them as best you can.
7. Cut a 1" circle in the center of the top crust, to allow steam to escape. Make another pie with the remaining dough and filling.
8. Place both pies on a large, parchment-lined baking sheet; if you don't have a big enough sheet, use two. The baking sheet makes it easier to transport pies in and out of the oven, and parchment will catch any spills.
9. Bake the pies for 80 minutes, until they're a light golden brown
10. Five minutes before the end of the baking time, remove them from the oven, brush or spray with olive oil, and return to the oven; this will give the crust a nice glow.
11. Remove the pies from the oven, and let them rest for at least 1 hour (preferably 2 hours) before cutting. Serve warm, or at room temperature. 
12. Refrigerate any leftovers for up to 4 days.