Looking for a recipe for Italian easter pie?

CRUST:

5 1/2 cups flour

1/4 lb. butter

2 teaspoons baking powder

2 eggs, well beaten

1 1/2 teaspoons salt

1 1/4 cup warm water

FILLING:

1 pepperoni, sliced thin

15 hard boiled eggs, sliced

1/4 lb. piece salami, cut in strips

1/4 lb. piece provolone, diced

1/4 lb. prosciutto, crumbled

1 small basket cheese (Formagetto), cubed

To prepare the dough, blend the flour, baking powder and salt in a large bowl. Work in the butter with a fork until the flour resembles coarse meal. Stir in the eggs and water gradually with a fork.

When just mixed, cover with foil and refrigerate for 4 hours.

Bring to room temperature and divide dough in half. On a lightly floured board, roll out half the dough to 1/8 inch thickness and 14 inches around. Place in a greased 12-inch pie plate.

Add the filling in the layers as follows: 5 sliced eggs, provolone, salami, 5 sliced eggs, basket cheese, pepperoni, prosciutto, 5 sliced eggs.

Roll out the remaining dough and cover pie. Seal around with a fork. Use a knife or scissors to cut off excess. Glaze with egg yolk and prick a few holes on top. Bake at 350 degrees for 50 minutes or until golden brown. Serve slightly chilled.

Crust

2 cups all purpose flour

3/4 teaspoon salt

2 sticks unsalted butter, cut in cubes

2 eggs

Filling

6 eggs

salt and pepper to taste

8 ounces farmer cheese, fresh soft cheese or ricotta cheese click for note

2 ounces shredded mozzarella cheese

3 ounces shredded ham

3 ounces shredded salami

3 ounces shredded prosciutto

METHOD

Crust: Mix flour and salt and place in bowl of a food processor. Add butter cubes, one at a time to dough. After each cube pulse food processor just enough to work in butter. Do not overwork or dough will toughen. Dough should resemble coarse meal.

Add eggs. Pulse dough until it comes together in a ball. Cut dough in half so that one half is slightly bigger than the other. The smaller half will be the top crust. Wrap each in plastic wrap and rest dough for an hour in fridge. (If you don't have a food processor, work in butter with a dough cutter or a fork and use your hands to integrate eggs.)

When dough is almost done resting, preheat oven to 350°F. Make filling: Beat eggs with salt and pepper. Blend cheese into eggs. Shred or slice meat, or put in food processor for a finer textured pie and add to egg/cheese mixture.

Roll out larger piece of dough on a floured board until it will fill a 9-inch pie shell. Add filling. Roll out smaller piece of dough until it will cover top. Crimp around edges to seal it.

If you'd like, you can brush the top with an egg wash, (beaten eggs). This will give it a sheen when it bakes. Finally, poke holes or slits in the top crust to allow the steam to vent.

Cook in preheated 350°F oven or 45 minutes.

ITALIAN EASTER PIE

Ingredients needed:

FOR THE CRUST:

3 cups flour

1/2 cup sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 stick cold, unsalted butter, cut into cubes

1/4 cup vegetable shortening

2 eggs, lightly beaten

1 teaspoon vanilla extract

2 to 3 tablespoons cold milk

FOR THE FILLING:

1 1/2 pounds ricotta cheese, drained well

3/4 cup sugar

5 large eggs

1 teaspoon finely grated orange zest

1/2 teaspoon ground cinnamon

1/2 cup finely chopped semisweet chocolate

1/4 cup lightly toasted pine nuts or almonds

Make the pie crust by sifting the flour, sugar, baking powder, and salt into a large bowl. Add the butter and shortening and, using your hands or a pastry blender, work the fat into the flour mixture until it resembles coarse crumbs. In a small bowl whisk together the eggs and vanilla and add to the crumb mixture. Work the mixture with your hands, adding only as much milk as is needed to form a dough. Work only until the dough just comes together; do not overwork. Divide the dough into two portions, one slightly larger than the other, and wrap both portions in plastic wrap. Refrigerate for at least 1 hour. Remove the larger portion of dough from the refrigerator and, on a lightly floured surface using a lightly floured rolling pin, roll the dough out to a thickness of 1/8-inch. Fit the dough into the bottom of a 9 1/2-inch deep dish pie pan. Trim the edges so that an inch hangs over the sides and refrigerate. Roll out the second portion of dough to a thickness of 1/8-inch and transfer to a baking sheet and refrigerate, wrapped in plastic, while preparing the filling.

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer, beat the ricotta cheese with the sugar until combined. Add the eggs one at a time, beating well after each addition. Add the orange zest, cinnamon, chocolate, and pine nuts and stir to combine.

Pour the filling into the pastry-lined pie pan. Using your fingers, lightly moisten the edges of the pastry with a bit of cool water. Place the second portion of pastry over the top of the pie and cut the edges to match those of the bottom crust. Press edges together then fold inward to make a raised edge. Crimp the edges decoratively using either your fingers, a fork, or a crimping tool. Make several small slits in the top of the pastry to allow steam to escape while baking.

Bake the pie for 1 hour, or until the pastry is light golden brown and the filling is just set. If the edges of the pie begin to get too brown, shield them with a piece of aluminum foil wrapped around the pie.

When the pie is set, remove it from the oven and allow to cool on a wire rack. Serve the pie either slightly warm, at room temperature, or chilled.

***ENJOY!!

INGREDIENTS:

1 recipe pastry for a 9 inch double crust pie

8 eggs

1 1/2 cups cooked white rice

2 pounds ricotta cheese

2 cups white sugar

1/4 cup candied orange peel

1/4 cup candied lemon peel

1/4 teaspoon ground cinnamon

1 teaspoon vanilla extract

2 tablespoons milk

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, beat eggs until light and fluffy. Add rice, ricotta, sugar, orange rind, lemon rind, cinnamon, and vanilla extract. Mix until thoroughly combined.

Roll out half of pastry to fit 10 inch deep-dish pie pan. Place pastry in pan, and fill with ricotta mixture. Roll out remaining pastry and cut 12 1-inch wide strips. Lay strips in a lattice pattern on top of filling. Brush pastry with milk.

Bake in preheated oven for 1 hour, until toothpick inserted in filling comes out clean.

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WELL SINCE U DNT LIKE THAT 1 HOW BOUT THIS--->>

INGREDIENTS:

4 (9 inch) unbaked pie crusts

2 pounds ricotta cheese

6 eggs

8 ounces mozzarella cheese, grated

1 pound cooked ham, chopped

1/2 pound Genoa salami, chopped

1/4 pound prosciutto, chopped

1/4 cup grated Parmesan cheese

DIRECTIONS:

Preheat oven to 325 degrees F (165 degrees C).

Place ricotta in a large mixing bowl and add eggs one at a time while mixing on low speed. Stir in mozzarella, ham, salami, and prosciutto until all ingredients are well combined. Line two 9 inch pans with pastry. Spoon half of mixture into each pan. Sprinkle half of the Parmesan cheese over each pie, then cover with top pastry. Crimp edges and cut steam vents in tops.

Bake in preheated oven for 1 hour, until crust is golden brown. Cool on racks.