ITALIAN EASTER PIE /PIZZA RUSTICA (AKA "HAM PIE")

Italian Easter Pie /Pizza Rustica (Aka

There are as many variations of this traditional dish as there are names for it (Pizza Rustica, Carnival Pie, Easter Pie and Ham Pie are just a few.) Some versions include hard boiled eggs in the filling along with the meat and cheeses, this one does not. Here is my family's version which I still make every Easter. The pastry we've always used for the crust is more like a bread dough (yeast risen), however your favorite pie crust recipe may be used as well. **Please note the different pan sizes, pan preparations, baking temperatures and baking times depending on which type of crust you choose to use. The "Prep Time" does not include the 2 hour rising time for the yeast dough crust. Note: The 2nd ingredient for the yeast dough crust should be leaf lard (or butter). Recipezaar will not accept the correction and insists on listing it as "leaves lard".

Provided by @MakeItYours

Number Of Ingredients 17

Ingredients

1 pastry for double-crust pie, 10 inch (or you can make the "yeast dough pie crust ")
3 1/4 cups flour
1 1/2 tablespoons leaves lard or 1 1/2 tablespoons butter
1/8 teaspoon salt
1/8 teaspoon pepper
1 (1/4 ounce) envelope yeast
1 cup water
2 lbs sweet Italian sausage links
1/4 lb prosciutto, chopped
1/2 lb cooked ham, diced
2 lbs ricotta cheese
12 ounces mozzarella cheese, diced
5 eggs
1 tablespoon chopped fresh Italian parsley (flat leaf)
1/4 cup freshly grated romano cheese or 1/4 cup parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

Directions for making and using the yeast dough crust: In a cup, mix yeast and warm water together. Place flour on a pastry board, add leaf lard (or butter), salt, pepper and yeast/water mixture. Work together well until dough forms, continue working the dough until it is elastic and smooth. Place dough in a deep dish, cover and allow it to rise in a warm place for 2 hours, or until doubled in volume. When dough has risen, cut into 2 pieces. Stretch one piece to fit into a greased 9 x 2 1/2-inch round cake pan. Preheat oven to 375°F. Prepare filling as described below (steps #19 to #22). After filling the dough lined pan, stretch second piece of dough and place over the filling, pressing the edges closed. If there is a lot of excess dough left on the edge, carefully trim some, but leave enough to flute the sealed edge. (I like to brush the crust with a bit of beaten egg before baking, to give it a gloss.) Directions for using a regular pie crust dough: Preheat oven to 400°F. Prepare pastry and line a 10 inch pie pan. Prick dough with a fork, and sprinkle with a bit of flour. Prepare filling as described below (steps #19 to #22). Pour mixture into pastry lined pie tin and cover with top crust. Leave about a 1/2 to 3/4-inch overhang. Fold dough under and back, and flute edge. Cut slits in top crust to allow steam to escape. Directions for making the Filling: Cut sausage into small pieces (or remove from casings and crumble), place in frying pan and brown lightly in 2 Tablespoons of water. In a large bowl, combine ricotta, mozzarella, salt and pepper; add eggs one at a time, beating with a wooden spoon after each addition. Add cooked sausage, prosciutto, ham, parsley and grated cheese to ricotta mixture. Blend well. Fill dough lined pan with mixture. Directions for Baking: For Regular Pie Crust: Bake the pie for 15 minutes in preheated (400°) oven, lower oven temperature to 325°F and continue baking for 45-50 minutes more. Remove from oven and let pie &