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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

PIZZAGIANA (Neapolitan Easter Pie) Recipe

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This recipe for PIZZAGIANA (Neapolitan Easter Pie) is from Our Family Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust: 8" pie crust bottom 5-7/8 oz top 5-1/2 oz
18 cups all purpose flour
4 cups crisco
8 oranges zest and juiced
14 eggs
1.5-2 tsp salt
water if neccessary

Filling:
5-6 dozen eggs (ex large)
5 lb diced Krackus Ham
2.5 lb diced Margarita Stick Pepperoni- make sure casing is removed before dicing
2-3 lb grated Pecorino Romano Cheese
2 lb Ricotta Cheese room temp.

2 eggs scramble to brush on top of pies
Directions:
Directions:
Crust:
1. Mix flour, orange zest and salt.
2. Combine crisco using a fork or pastry utensil until mixture is meal -like in texture.
3. Crack eggs in separate bowl- scramble thoroughly.
4. Make a well in flour add eggs. Mix until all ingredients form a ball. If you need more liquid use the juice from oranges and water
5. Cover with plastic wrap while you prepare filling.

Filling:
1. Break 2 dozen eggs. Add ricotta. mix thoroughly- I have used an emersion blender to mix or hand mixer be careful not to form too many bubbles. (much easier than by hand) Continue adding eggs - make sure you are scrambling as you go along.
2. Add grated cheese to taste. Mix well
3. Add ham and pepperoni.

You are now ready to assemble: Grease all pie plate with crisco generously to ensure pie will not stick cut a round of parchment paper and place on bottom of pie pan.
1. Roll pie crust to 1/8" let overlap pie plate.
2. Fill crust about 2/3rd full. important not to over fill-
3. Roll top crust. Before top crust is put on pie- you must water the edges to create a good seal.
4. With a sharp knife- make slits on the edge of the pie plate about 1/8" apart - take every other and fold in and seal with water. Make slit in top of pie - do not touch let knife pierce bottom crust.
5. Bake pie 50 minutes. Then take scrambled egg and brush top of pie. Bake an additional 10 minutes.
6. Let pie cook about 5 minutes. Remove from pie plate and put on a "Paper Dish" to continue coolingº
Number Of Servings:
Number Of Servings:
16-18 pies
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
8" pie plates
Bake at 350°
Pies will freeze very well.

 

 

 

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