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Italian Easter Pie (Pizza Rustica)

 

Number of Servings: 6-8
Prep Time: 6-7 hours Skill Level: Average

Ingredients

CRUST:

pizza rustica5 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

Instructions:

1. 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.

2. When just mixed, cover dough with wrap and refrigerate for 4 hours.

3. Bring dough 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.

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

5. Roll out the remaining dough and cover pie. Seal around with a fork. Use a knife or scissors to cut off excess.

6. Glaze top of dough with egg yolk and prick a few holes on top. Bake at 350F for 50 minutes or until golden brown.

Serve in wedges slightly chilled.

Helpful Hints:

This is the traditional recipe at our house for Easter Pie.

Basket cheese can be found at Italian food shops, but if you can't find it replace with a bit more mozzarella. Prosciutto can be substituted with regular ham or mortadella.

Submitted By :

Joey B

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