Grandma Mary S Easter Pie

Grandma Mary’s Easter Pie

Crust: (1) Top & (1) Bottom 4.5 C AP Flour 1 C Olive Oil or ½ C Shortening 2 ea Whole eggs + (1) yolk 1 C Cold Water 2 t Freshly Cracked Pepper - Small to Medium Grind Just a pinch Salt (there’s enough salt in filling to flavor) Filling: ¼ # Provolone Cheese ¼ # Good quality shredded Regiano Parmesan ½ # Mozzarella Cheese – slicing loaf ½ # Prosciutto – domestic or imported ¼ # Genoa Salami ¼ # Tavern Ham ½ # Pepperoni – larger slicing works best 1¼ # Fresh Ricotta Cheese – I look for the driest available 15 ea Fresh Extra Large Eggs 8-10 leaves Fresh Basil – fine diced but not over chopped Egg wash: 1 ea whole egg – whip with 1T of olive oil brush top prior to placing in oven Methodology: Forming Crust: In Kitchen Aid Mixer incorporate all ingredients - dry first then wet and mix till dough pulls away from the sides of the mixing bowl. Rest dough for about an hour. Form dough into large rectangle and divide up in (2/3 for bottom crust and 1/3 for top crust)

Roll out dough on floured cutting board to desired thickness (bottom crust should over lap top edge slightly by ½” inch) place in well-greased 10” spring pan. Pretty forgiving crust – but do not to overwork (see attached picture) Filling: Cut all meat and cheese into ¼ “ inch diced pieces. Whip eggs add fold into ricotta cheese blending well. Add all ingredients folding together till incorporated evenly. Place into greased pastry lined pans, fill almost to the top edge. Place rolled top crust onto pie - fold over edge when laid on top of pie approx ½ “ inch. Brush Bottom crust top edge with egg wash, crimp top and bottom crust dough tightly, curl dough to foam a rolled edge around the entire pie. Brush top crust with egg wash. Cut (4) slits into crust to allow steam to release – Cut out a circle in center the size of a quarter. Place on foiled tray in the middle of pre-heated oven.

Baking Instructions: 325 F conventional oven 2 ½ hrs, - 3 hrs NOTE: (times may vary oven to oven) - if crust starts to brown too much place lay a piece of foil over top to defuse heat Important Notes:

 Allow crust to rest in refrigerator for at least 1 hr.  Prepare all Mise en Place (prep)  Grease and lightly flour spring pans  Do not fill to top leave about ½” space when custard sets it expands  Cut a whole in the center of the dough top to allow steam to vent  Place on sheet pans in case of leakage, the meats give off a fair amount of purge do not worry this soaks into crust. But trust me you don’t want this to spill on your oven – (Grease fire and messy)  After removing from oven allow the pie to cool completely before removing from spring pan.  Best refrigerated over-night before cutting  We reheat ours in toaster over and for those less patient – 1-2 minutes on 80% power in a microwave.

I hope you enjoy this recipe. It is worth the effort I promise! Please email if you have any questions. I’d love to hear from you if you do make it what you think.

Happy holidays

Michael