ITALIAN EASTER PIE | PIZZA RUSTICA
This Italian Easter meat pie is also know as pizza rustica. This hearty ricotta and meat pie is customarily served at Easter, but it is a delicious meal anytime of the year.
Provided by Angela Allison
Categories Main Course
Time 2h30m
Number Of Ingredients 16
Steps:
- In a food processor fitted with the blade attachment, combine the flour, cold cubed butter, olive oil, egg, and salt. Pulse just until the mixture is combined; it should resemble coarse sand. With the food processor running, pour 4 tablespoons of cold water in and mix until the dough comes together and forms a ball.
- Lay out a piece of plastic wrap. Dump the dough on to the plastic wrap and press together into a disk shape. Wrap in plastic wrap and refrigerate for at least an hour or overnight.
- In a large bowl, combine all of the filling ingredients, and mix until combined. Set aside.
- Preheat oven to 425 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top crust. On a lightly floured surface, roll out the larger piece of dough into a circular shape. Carefully place the dough in a greased springform pan and line the insides and bottom with it. You can use any scrap pieces to fill in the gaps in the pan.
- Pour the ricotta filling into the crust. Use a spatula to smooth and even it out.
- Roll out the remaining pie crust into a circle. Place it over top of the ricotta filling. Trim any excess overhang and use the side crust to roll over the top crust of the pie. Brush the pie with a beaten egg and make a small "x" shape in the middle of the pie to allow steam to escape.
- Place the pie on the middle rack of the preheated oven and immediately reduce the temperature to 350 degrees. Bake for about 75 minutes or until the crust is golden brown. Let cool for five minutes before removing the collar; let sit for another 10 minutes before slicing and serving.
Nutrition Facts : Calories 558 kcal, ServingSize 1 serving
NAPLES EASTER PIE (PIZZA RUSTICA)
Make and share this Naples Easter Pie (Pizza Rustica) recipe from Food.com.
Provided by Phil Franco
Categories Lunch/Snacks
Time 1h30m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cube the salami, ham or prosciutto and mozarella.
- Slightly beat the eggs.
- Add beaten eggs to ham, salami, mozarella and ricotta.
- Add Parmigiano cheese and fresh pepper
- Mix well.
- Place one pie crust into another and place them in a deep dish pie pan
- Pour in the egg, meat and cheese mixture.
- Bake at 350°F for about one hour.
- Turn off the oven and let the pie continue to cook while the oven cools.
- Test by placing a toothpick or fork into the pie. If it comes out clean, the pie is ready. Serve lukewarm.
- Serves 4.
- That's it!
Nutrition Facts : Calories 1154.5, Fat 83.6, SaturatedFat 36.7, Cholesterol 742.7, Sodium 4423.9, Carbohydrate 7, Sugar 1.6, Protein 90
PIZZA RUSTICA (EASTER PIE)
A deep-dish cousin to quiche that's packed with Italian deli meats and cheeses like prosciutto, pepperoni, soppressata, mozzarella and provolone, this rich pie, also called Easter pie, is traditionally made on Good Friday and served on the holiday to celebrate the end of Lent. This version came to The Times from Carlo's Bakery, in Hoboken, N.J., of "Cake Boss" fame, and it is the only savory item the bakery makes. It's typically eaten at room temperature, but the staff at Carlo's enjoys it warm right out of the oven.
Provided by Alex Witchel
Categories dinner, casseroles, pies and tarts, pizza and calzones, main course
Time 2h30m
Yield One 10-by-15-inch pie
Number Of Ingredients 15
Steps:
- For the dough: In a large bowl, whisk together 6 cups flour and the salt. Using a pastry cutter, large fork, or two knives, cut the butter into the flour until the mixture resembles coarse crumbs. Add eggs and knead for 1 minute. Add about 1 1/4 cups ice water, a little at a time, to form a cohesive dough. Knead the dough on a lightly floured surface until it forms a large smooth ball, about 5 minutes. Cover with plastic wrap and set aside for 30 minutes.
- For the filling: Mix the meats, cheeses, the 10 eggs and pepper in a large bowl.
- Heat oven to 350 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top. On a lightly floured surface, roll out the larger portion of the dough into a rectangle to line the bottom and sides of a 10-by-15-inch glass baking dish, with some overhang. Add the filling and smooth it lightly. Moisten the edges of the dough with a little water.
- Roll out the remaining dough to cover the top of the dish with some overhang. Trim off excess dough and crimp the edges to seal. Poke several sets of holes across the top with a fork. Bake for 45 minutes. Remove from the oven and brush top and edges with the beaten egg, then return to the oven until golden brown, another 45 minutes. Let pie cool completely before serving.
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