Apizzagaina Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pie Crust (13x9x2 pan)
3 c APF
1 tsp salt
1 - 2 tsp pepper
1/2 tsp baking powder
1/2 c Crisco
1/2 c cold water
3 eggs
Pie Filling
6 lbs +/- meat: 3 lbs sausage, 1 lb pepperoni, 1 lb ham, 1 lb prosciutini.
1 lb basket cheese
1/2 lb provolone
Egg Mixture
24 +/- eggs
6 oz grated parmigiana
1 tsp salt
1 tsp pepper
Save drippings from sausage
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Directions: |
Directions:Preheat oven to 300º
Dice meat and cheeses into bite size pieces
Sausage - buy bulk or remove from casing. Either bake or fry but reserve the drippings.
Mix all meats and cheeses in a large bowl
Start with about 18-20 eggs depending on size and add the S&P and cheese, mix well. Add some sausage drippings.
Crust - sift the flour, salt, pepper, baking powder, cut in Crisco. Add eggs and water. Mix well. Add drippings from sausage.
Grease and flour a pan or cover with parchment going both ways. Roll out crust between wax or parchment and carefully line pan. Carefully avoid tearing so egg doesn’t leak.
Add meats and cheeses then pour in egg mixture. At this point determine if more liquid is needed.
Add top crust and seal well. Poke holes throughout to let steam escape. Form a cross with leftover dough. Brush top crust with egg.
Bake covered for two hours. Remove foil and bake until golden
Cool on rack for 30 minutes then turn upside down for one hour. Remove from pan. Let cool. Return to pan and refrigerate. |
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