I know, I know! It’s called Easter Pie and I am publishing it just after Easter. I promise you this is good any time of the year. Easter Pie is great to have as a normal evening meal or to serve when you have a ton of people coming over. I’d say it is an excellent buffet item. It’s like eating a layered gooey sandwich. Ooh can you say super bowl party food!
I’m not sure why it is called Easter Pie with the exception that it is made for Easter. I will say that if you have children that like to dye Easter eggs this will use 10 of those eggs up!
This recipe comes from my Uncle Willie who came to visit me for a few days. He has just retired and like a good niece I put him to work in my kitchen. Wait until you see what he makes for you next week! Pastizzi!
After a quick google search I found Easter Pie made several ways. Many take all of the ingredients, cut them up and mix them together into a bowl and pour it in the pie shell. My uncles way is to layer it. I really like the layered way because you can really taste each layer separately.
Easter Pie is a hit with my family and I hope you make this and enjoy it.
Ok, so here is Uncle Willie! Isn’t he the cutest. If I knew how to put a heart emoticon into a blog post I’d have that right here.
You can use any pie dough that you’d like.
Making this is kind of like making a lasagna. It just takes layering. First pre-heat your oven and boil 10 eggs. Then lay your dough into a 9 x 13 greased pan.
First you will layer in the prosciutto. Then layer in Provolone.
Remember those boiled eggs. Slice them, but not too thin, and layer them in.
Now take your ricotta and a beaten egg and whisk them together. Pour the mixture over the eggs. My uncles says to fill in the spaces “like your grouting tile”. mmm yummy, grout.
Then begin layering again.
First ham, then provolone, then deli sliced pepperoni, then provolone, and then prosciutto. Keep layering meat and cheese until you have used all of your ingredients.
At this point sprinkle mozzarella on the top. Also crack fresh pepper. You won’t need salt because of all of the deli meat.
And top with pie dough.
Tradition is to top with a cross for Easter.
Brush with some egg and bake at 350 until you see the pie shell become golden brown, about 30-45 minutes.
Now here is the part where I would like to show you a picture of the baked pie. I can’t. My family dug into it before I could grab my camera. So here is a slice.
Seriously! Just look at that! It’s like a hot, cheesy, gooey, layered sandwich. I mean, come on! You know you want this!
- Pie dough
- 10 hard boiled eggs
- 1 uncooked egg
- 1 1/2 cups ricotta
- 1 lb. deli provolone sliced thin
- 1/2 lb. deli prosciutto sliced thin
- 1/2 lb deli ham sliced thin
- 1/2 lb deli pepperoni sliced thin
- 2 cups mozzarella
- preheat oven to 350
- grease a 12 x 9 pan
- lay your bottom layer of dough ( you may want to pre-bake this bottom layer for a few minutes)
- layer prosciutto
- layer provolone
- layer sliced hard boiled eggs
- beat uncooked egg and whisk in ricotta
- spread egg and ricotta mixture into spaces between hard boiled eggs
- layer with ham
- layer with provolone
- layer with pepperoni
- continue layering until all ingredients are used
- sprinkle with pepper and mozzarella
- place top layer of pie dough
- brush with egg wash and bake
- 350 until golden brown. about 30 - 45 minutes