Easter Pie
Celebrate spring and tradition with this showstopping Easter Pie, a savory Italian classic perfect for your holiday table! This decadent dish features a buttery, flaky homemade crust filled to the brim with a luscious blend of creamy ricotta, gooey mozzarella, diced provolone, and the savory richness of salami and ham. Enhanced with a symphony of Parmesan and hints of black pepper, this hearty pie is baked to golden perfection for an irresistible centerpiece that's as delicious as it is comforting. Whether served warm or at room temperature, Easter Pie is a must-try celebration of flavors and textures, ideal for festive gatherings or an indulgent weekend brunch. Optimize your seasonal menu with this crowd-pleaser that embodies the spirit of Easter with every bite!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 cup Salted butter (cold, cubed)
- 4 large Eggs
- 0.25 cup Ice water
- 2 cups Whole milk ricotta cheese
- 2 cups Grated mozzarella cheese
- 1 cup Diced provolone cheese
- 0.5 cup Grated Parmesan cheese
- 0.75 cup Salami (diced)
- 0.75 cup Ham (diced)
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 1 large egg Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
Start by making the crust: In a large mixing bowl, combine the all-purpose flour and cold cubed butter. Using a pastry cutter or your hands, work the butter into the flour until the mixture resembles coarse crumbs.
In a small bowl, beat 2 of the eggs and add the ice water. Slowly incorporate this wet mixture into the flour and butter until a dough forms. If it feels dry, add an additional tablespoon of ice water. Divide the dough into two discs, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
While the dough is chilling, prepare the filling. In a large mixing bowl, combine the ricotta cheese, mozzarella cheese, provolone, Parmesan, diced salami, and diced ham. Mix thoroughly.
Crack the remaining 2 eggs into the filling mixture and stir until everything is evenly combined. Season with black pepper and salt, adjusting to taste.
Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish.
On a floured surface, roll out one dough disc into a 12-inch round and place it into the prepared pie dish, allowing the excess dough to hang over the edges.
Spoon the filling mixture into the pie shell, spreading it evenly.
Roll out the second dough disc into a 10-inch round and place it over the top of the filling. Trim any excess dough and crimp the edges to seal.
Brush the top of the dough with egg wash to ensure a golden finish. Cut a few small slits into the top crust to allow steam to escape while baking.
Bake the pie in the preheated oven for 55-60 minutes, or until the crust is golden brown and flaky.
Remove the pie from the oven and allow it to cool for at least 20-30 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
7276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 476.9 g | 611% | |
| Saturated Fat | 272.8 g | 1364% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2270 mg | 757% | |
| Sodium | 12826 mg | 558% | |
| Total Carbohydrate | 410.5 g | 149% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 28.1 g | ||
| Protein | 323.6 g | 647% | |
| Vitamin D | 9.3 mcg | 47% | |
| Calcium | 5671 mg | 436% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 2016 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
