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Easter Meat Pie Recipe

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This recipe for Easter Meat Pie is from for the LOVE OF COOKING!, 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:  
12 eggs
1/2 c. grated Locatelli Romano cheese
1/4 c. fresh parsley, chopped fine
16 slices good quality ham, capicola, or proscuitto
16 slices Genoa salami
16 slices sharp provolone cheese
2 deep dish pie crusts - lightly blind bake one for the bottom crust, leave one raw for the top crust
Directions:
Directions:
Preheat oven to 350º F. Break eggs into a large bowl, add romano and parsley and whisk well. Layer the salami, ham, and provolone into the lightly baked shell, spooning about 1/4 c. of egg mixture on top of each layer. Press each layer gently into the pan to squeeze out any air pockets. Repeat layers up to about 1/2 inch below the top of the pan. Place raw crust on top, crimp edges to seal and cut 3 or 4 slits in the top to let out steam. Bake for about 1 hour until the crust is a dark golden brown.
Personal Notes:
Personal Notes:
Some Italian families also use mozzarella and ricotta cheeses and dice their meats and add to the mixture instead of layering. This recipe came from Shirlane and Patricia's aunt Marilyn Salvemini and this preparation is their tradition; I personally think it's the best!

 

 

 

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