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Mema's Italian Cheesepie - GF Recipe

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This recipe for Mema's Italian Cheesepie - GF, by , is from Eating Gluten Free with the Seitz Clan, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lucille Tupin
Added: Thursday, May 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2-lb ham (pre-cooked) diced (GF:Hormel Cure 81)
2-lb grated Romano Cheese (or combination of Romano and Parmasan)
2-lb grated Monterey Jack Cheese (or Mozzerella)
Dozen eggs
5 c. flour (GF 4 flour blend)
1 1/2 tsp. xanthan gum (for GF)
1 tsp. Salt
Lots Pepper (4-5 Tbsp)
4-Tbsp Crisco or butter

Directions:
Directions:
Preheat oven to 350 degrees.

For Cheese mixture:
Hand beat 6 eggs and mix grated cheeses and ham to make it moist. Add lots of black pepper to taste (about 3 Tbs.). No salt.

For Dough:
Mix flour, xanthan gum, salt, and 2 Tbsp. pepper. Cut crisco into flour. Add 4 eggs and just enough water (about 1/4 c to 1/2 c.) to make like pie dough. Split dough into 2 pieces. One for the top crust and one for the bottom.

If dough is warm, wrap in plastic and place in refrigerator before rolling. Roll 1/4" thick on parchment paper and put it in 9x13 pan so it fits on the bottom and all sides. Peel off the parchment paper.

Add cheese mixture and pat down. This will rise about an inch during cooking. Roll out second dough. Top and seal edges. Slit top and brush with beaten egg.

Bake until golden brown about 1 hour. Let cool to room temperature before slicing or cheese will run out.

Number Of Servings:
Number Of Servings:
9 x 13 pan - lots
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Usually served on Easter morning after mass. This recipe is savory and it has NOTHING to do with cheesecake. If you don't like strong cheese, this isn't for you. The Italian side of our family LOVES this recipe!

 

 

 

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