GERALDINE FERRARO'S EASTER PIE

Geraldine Ferraro's Easter Pie image

Provided by Marian Burros

Time 1h30m

Yield Two 9-inch pies (15 small servings each)

Number Of Ingredients 11

3 pounds fresh whole-milk ricotta
3 large eggs
1/2 teaspoon baking powder
1 cup freshly grated Romano cheese
1/2 pound finely diced prosciutto or other ham
1/4 pound-plus finely diced fresh mozzarella
1 pound sweet Italian sausage, cooked, drained and crumbled
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
Freshly ground pepper to taste
5 large eggs

Steps:

Combine all the filling ingredients in a large bowl and set aside.
Preheat oven to 350 degrees.
Combine the flour, baking powder and pepper on a wooden or marble surface.
Make a well in center of the flour mixture and break three eggs into it. Incorporate the eggs into the flour, then add the remaining eggs. Knead the dough until it is smooth. Cover loosely with a damp towel and set aside to rest for 15 minutes.
To make pies: Cut dough in half and set one portion aside. Cut remaining half so that one part is slightly larger than the other. Roll out the larger portion into a circle that is less than 1/8-inch thick and large enough to fill and overlap the edges of a 9-inch pie plate. Avoid getting thin spots that may allow the filling to break through.
Place the dough in the pie plate. Smooth half of the filling on top of it. Roll out the smaller dough portion and place it on top. Trim the excess dough, leaving enough to seal and crimp the edges.
Repeat with remaining dough and filling to make the second pie. Brush the tops of the pies with a little water. Cut slits in the tops.
Bake pies for about 50 minutes in the center of the oven, until the tops are brown. Remove from oven and cool completely. Pies may be served at room temperature or refrigerated and served the next day.