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Italian Easter Pie Recipe

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This recipe for Italian Easter Pie is from Our Family Cookbook, 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:  
3 lb. Ricotta Cheese

2 Eggs, uncooked

1½ c. Pastina (Ancini DiPepe), cooked, this is hard to find - Orzo works but Pastina is better.

6 Hard Boiled Eggs (cut into small pieces or chopped for a second in a food processor)

1 c. Grated Parmesan/Romano cheese (can use a little more to thicken mixture if necessary)

¼ lb. Pepperoni, chopped small (I used a 5 oz. bag of Hormel mini pepperoni - no chopping needed)

¼ lb. Hard Salami, chopped small

½ lb. Ham, chopped small (I used an 8 oz. package of John Morell diced ham)

Pillsbury Pie Crusts
Directions:
Directions:
To begin, hard boil the eggs and cook the pastina. Chop ingredients. In a large bowl, mix all ingredients together. Use 10" deep dish pie plates. I put a small amount of flour in the pie plate before adding the pie crust. Line each pie plate with one pie crust. Add all mixed ingredients and top with second crust. Using the prongs of a fork, make a large cross in the center of each top crust and small crosses along the outside edges. Bake at 350º for 1-1½ hours or until crust is golden brown and until knife inserted in center of pie comes out clean.

 

 

 

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