Easter Pie - Pizza Rustica

Every year at Easter, my Nonni would make Easter Pie and my cousins, siblings and I would devour it. This is an old family recipe, passed down to all of us by our Nonni.

Easter Pie - Pizza Rustica
Easter Pie - Pizza Rustica

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Dough: Make the dough ahead and let rest for 30 min.

  • 4

    cups flour

  • 6

    Tbsp butter

  • 1/3

    cup milk

  • 1

    package yeast

  • 1/4

    tsp salt

  • 3

    eggs, room temp

  • 1/4

    cup warm water (100-105 degrees)

  • Filling:

  • 1

    lb Mozzarella Cheese, grated

  • 3

    lb Ricotta Cheese

  • 1/2

    lb Italian Salami, diced

  • 2

    eggs

  • 1

    stick of pepperoni, sliced or you can dice

  • 1/4

    cup Parmesan cheese

  • 1/2

    lb ham, diced

  • 1/4

    cup chopped parsley

  • 6

    eggs, Hard Boiled

Directions

Make the dough. The dough will yield 2 pie crusts for the Easter Pie. 1. Melt butter in pan and let cool. Dissolve the yeast in the water. Beat the eggs. 2. In a bowl, mix the butter, milk and eggs and mix together. Put the flour in a large mixing bowl. 3. Add the butter/milk/egg mix to the flour, along with the dissolved yeast and stir until all of the liquid is absorbed. 4. On a lightly floured surface, knead the dough until it is smooth and no longer sticky. Place dough in bowl and cover with light towel and let rest for 30 min. 5. Split the dough into two equal parts and roll out to fit your pie pan. Place the bottom layer of dough in the pie pan. 6. Make the filling. Mix all of the ingredients, except the hard boiled eggs. Place the filling in the pie pan. Slice all of the hard boiled eggs and spread them evenly, on top of the filling. 7. Place other piece of dough on top of pie and seal the edges. Brush with egg yolk. 8. Bake at 375 degrees for 30-60 minutes or until brown. Check at 30 minutes and then check every 5-10 minutes after.

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