Delicious Easter Pie Recipe That'll Delight Your Family
This Easter pie, or Pizza Rustica, features a golden crust filled with flavorful Italian meats and creamy cheeses, perfect for family gatherings.
Equipment
- Mixing bowl
- Springform pan
- frying pan
- - Kitchen towel
- Electric mixer
Ingredients
For the Crust
- 3.25 cups Flour All-purpose flour recommended
- 1.5 tablespoons Lard or Butter Lard gives a traditional flavor
- 0.25 teaspoon Salt Sea salt can be an excellent alternative
- 0.25 teaspoon Freshly Ground Black Pepper White pepper can be substituted
- 1 package Active Dry Yeast Fresh yeast can be used with adjustments
- 1 cup Warm Water Must be warm but not hot
For the Filling
- 1 lb Italian Sausage Consider ground turkey for a leaner option
- 0.25 lb Prosciutto Cooked ham can be a substitute
- 0.33 lb Pepperoni Spicy salami works well as an alternative
- 0.33 lb Genoa Salami Other cured sausages can be used
- 0.5 lb Boiled Deli Ham Cooked chicken is a nice variation
- 0.5 lb Capicola Can be swapped with prosciutto or salami
- 2 lb Whole Milk Ricotta Cheese Part-skim ricotta is a healthier option
- 12 oz Mozzarella Cheese Low-moisture mozzarella recommended
- 15 turns Black Pepper Adjust to your preference
- 6 Eggs Room temperature
- 0.75 cup Parmesan Cheese Grated
- 0.75 cup Romano Cheese Grated
Instructions
Preparation
- Activate Yeast: Start by mixing the active dry yeast with warm water in a bowl. Allow it to sit for about 5-10 minutes until it becomes frothy.
- Combine Ingredients: In a mixing bowl, combine the flour, lard or butter, salt, and freshly ground black pepper. Gradually add the yeast mixture and mix until a dough forms.
- Knead Dough: Knead the dough on a lightly floured surface for 10-15 minutes until it feels smooth and elastic.
- Let it Rise: Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise for about 2 hours.
- Prepare the Filling: While the dough rises, dice the pepperoni, prosciutto, boiled ham, and Genoa salami. Prepare the cheeses by dicing the mozzarella and grating the Parmesan and Romano.
- Cook Sausage: In a large frying pan, brown the Italian sausage over medium heat until fully cooked. Drain excess fat and let it cool.
- Mix Ingredients Together: In a large mixing bowl, add the ricotta cheese, diced mozzarella, black pepper, and eggs one at a time, blending well. Incorporate all the meats and cheeses.
- Assemble the Pie: Grease a springform pan and line it with one piece of the dough, pressing it to the edges. Layer capicola around the edges, then fill with the ricotta mixture.
- Top and Seal: Roll out the second piece of dough and place it on top of the filling. Seal the edges well.
- Bake: Cut slits in the top of the pie. Brush with an egg wash and bake at 375°F for about 1.5 hours.
- Cool and Serve: Allow the pie to cool completely before refrigerating for at least 2 hours.
Notes
Garnish with fresh herbs for color. The exact quantities are detailed in the recipe card.