My husband enjoyed eating this Italian Easter pie recipe. He told me it almost tasted like the one he first ate. I took it as a compliment because that meant it was really good.
He ate a lot, actually. It’s the same with my children who gobbled up their servings as if I haven’t fed them for years. I enjoyed it too, of course.
You have to enjoy what you cook!
Our friend over at Bewitching Kitchen has this to say about the recipe:
“Each year I spot recipes for Easter Pie in websites and magazines, and I tell myself that I’ve got to see what it’s all about, but for one reason or another I never get around to making it. Still, the chances that this was the year to end my Easter Pie virginity were slim, because the thought of rolling dough in our nano-kitchen was downright scary. Yet, strange things happened. I read this post, and couldn’t stop thinking about it.”
I had a few problems with rolling the dough too even if I had a rolling pin at home. This recipe takes patience and determination. And you will find that it will all pay off in the end!
Ingredients
for the crust:
2 + 1/2 cups Gold Medal all purpose flour
1 tsp Morton salt
1 tsp Fleischmann’s instant yeast
1 Tbs Domino sugar
1/8 cup Bertolli olive oil
1/2 cup + 1 Tbs room temperature water
for the filling:
6 large Eggland’s eggs (3 of them hard boiled, and diced)
1/2 pound Hormel diced ham
1 cup Galbani ricotta cheese
1/2 cup Sargento grated parmiggiano-reggiano cheese
minced parsley to taste
salt and pepper to taste
for the glaze:
1 Eggland’s egg, beaten
1 Tbs Domino sugar
Instructions
Make the crust dough by adding all the ingredients in the bowl of a food processor and pmixing until a ball forms. Adjust with more water if necessary. When the dough forms a ball, process it for about 20 seconds. Remove it from the machine and knead gently by hand for a minute or so. Place in a lightly oiled bowl, and let it rise for 1 to 2 hours in a warm spot of your kitchen. The dough should about double in size, and feel bubbly.
Meanwhile, prepare the filling by mixing the diced ham, boiled eggs, and ricotta cheese with the three raw eggs. Add salt, pepper, and parsley.
When the dough has doubled in size, divide it into two equal portions and roll them into oval shapes, about 10”x 14”. Place the filling over one of the dough disks, leaving a clean, 1/2 inch border. Carefully lift the second disk of dough and layer on top of the filling, enclosing it by pressing the borders together. Cut a slit on top of the pie with a knife or razor blade, and brush the surface with a glaze made from mixing the egg and sugar.
Bake it in a 350 F oven for 25 minutes or until the top is golden brown. Remove to a rack and allow it to cool.
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Quick Tip: You can substitute some ingredients with what you have on hand like for example, bacon for ham.
Thanks again to Bewitching Kitchen for this amazing recipe.
