Momma knew all about the traditions passed down from her family and she would like to share a special one with you. Rustic Easter Pie was a celebratory guest to the table each and every year; a flaky crust on top and bottom houses a wonderful combo of prosciutto, ham, pepperoni, soppressata, mozzarella, provolone, ricotta, and Pecorino Romano… the true deli dream. You’re really saving the best for the best with this Rustic Easter Pie. May your celebration be refreshing and enjoyed by all!
Ingredients
For the dough:
- 6 cups all-purpose flour, plus more, to taste, for dusting a work surface
- 1/4 teaspoon salt
- 1 pound (4 sticks) salted butter, chilled, cut into large pieces
- 5 large eggs, beaten
- 1 1/4 cups ice water, plus more water, room temperature, to taste
For the filling:
- 12 ounces prosciutto, diced into 1/4-inch pieces
- 8 ounces boiled ham, diced into 1/4-inch pieces
- 8 ounces pepperoni, diced into 1/4-inch pieces
- 8 ounces soppressata, diced into 1/4-inch pieces
- 8 ounces mozzarella, diced into 1/4-inch pieces
- 8 ounces provolone, diced into 1/4-inch pieces
- 2 pounds ricotta
- 4 ounces Pecorino Romano, grated
- 10 large eggs, beaten, plus 1 large egg, beaten separately
- 1 teaspoon black pepper
Directions
Step 1 –In a large bowl, add 6 cups of the flour and the salt and whisk to combine.
Step 2 –Using a pastry cutter or two large forks, cut the butter into the flour-salt mixture until it resembles coarse crumbs.
Step 3 –Add 5 of the beaten eggs to the dough mixture and, by hand, knead the dough to combine, about 1 minute.
Step 4 –A little at a time, add 1 1/4 cups of the ice water to the dough mixture and combine to form a cohesive dough.
Step 5 –Using the extra flour, lightly dust a work surface.
Step 6 –Turn the dough out onto the prepared work surface and knead until it forms into a large smooth ball, about 5 minutes.
Step 7 –Cover the dough ball with plastic wrap and let it rest, about 30 minutes.
Step 8 –In a separate large bowl, add the prosciutto, the boiled ham, the pepperoni, the soppressata, the mozzarella, the provolone, the ricotta, the Pecorino Romano, 10 of the beaten eggs, and the black pepper and stir to combine.
Step 9 –Preheat the oven to 350 degrees F.
Step 10 –By hand, divide the dough into 2 pieces, separating 2/3 of the dough mixture for the bottom crust and the remaining 1/3 of the dough mixture for the top crust.
Step 11 –Using the extra flour, lightly dust another work surface.
Step 12 –Turn the larger portion of the dough mixture onto the prepared work surface and, with a rolling pin, roll it out into a rectangle to cover the bottom and sides of a 10×15-inch glass baking dish, with some overhang.
Step 13 –Evenly add the meat mixture to the dough layer and lightly smooth out the meat mixture.
Step 14 –Moisten the edges of the bottom dough layer with the room temperature water.
Step 15 –Turn the remaining dough out onto the prepared work surface and, with the same rolling pin, roll it out into a rectangle.
Step 16 –Transfer the dough rectangle on top of the meat mixture layer.
Step 17 –Trim off any excess dough and crimp the edges of the dough to seal.
Step 18 –With a fork, poke several holes across the top of the top dough rectangle layer.
Step 19 –Bake the pie for 45 minutes.
Step 20 –Transfer the pie to a wire rack.
Step 21 –With a pastry brush, brush the remaining 1 egg over the top and the edges of the crust.
Step 22 –Bake the pie until golden-brown, about 45 minutes.
Step 23 –Transfer the pie from the oven to a wire rack and let it cool completely before serving.
Step 24 –Slice and serve.
