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Italian Easter Pie

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Italian Easter Pie

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Italian Easter Pie Recipe Italian Easter Pie Recipe

Easter pie, a double-crust “filled pizza” full of ham, eggs, and cheese, is historically eaten in Italian families the day earlier than Easter.

At a look

Prep
Bake
Total
Yield
2 huge pies, 24 slices

Nutrition knowledge

Ingredients

Crust

  • five cups Italian-Style Flour or four three/four cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons salt
  • 2 teaspoons immediate yeast
  • 2 tablespoons sugar
  • 6 tablespoons King Arthur Easy-Roll Dough Improver (not obligatory, however very useful); or nonfat dry milk
  • 1/four cup olive oil
  • 1 cup + 2 tablespoons lukewarm water (See “guidelines,” underneath.)

Filling

  • 12 huge eggs
  • 1 pound just right high quality, full-flavored ham
  • 2 cups ricotta cheese, part-skim most well-liked
  • 1 cup freshly grated Parmesan cheese, frivolously packed
  • salt and pepper, to style
  • 1/four to one/2 cup chopped contemporary parsley

Glaze

  • 1 huge egg
  • 2 tablespoons sugar

Crust

  • 18 three/four oz Italian-Style Flour or 20 oz King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons salt
  • 2 teaspoons immediate yeast
  • 7/eight oz sugar
  • 1 7/eight oz King Arthur Easy-Roll Dough Improver (not obligatory, however very useful); or 1 1/four oz nonfat dry milk
  • 1 three/eight oz olive oil
  • 10 oz lukewarm water (See “guidelines,” underneath.)

Filling

  • 12 huge eggs
  • 16 oz just right high quality, full-flavored ham
  • 16 oz ricotta cheese, part-skim most well-liked
  • three half oz freshly grated Parmesan cheese, frivolously packed
  • salt and pepper, to style
  • three/eight to 7/eight ounce chopped contemporary parsley

Glaze

  • 1 huge egg
  • 7/eight ounce sugar

Crust

  • 532g Italian-Style Flour or 565g King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons salt
  • 2 teaspoons immediate yeast
  • 25g sugar
  • 53g King Arthur Easy-Roll Dough Improver (not obligatory, however very useful); or 35g nonfat dry milk
  • 39g olive oil
  • 283g lukewarm water (See “guidelines,” underneath.)

Filling

  • 12 huge eggs
  • 454g just right high quality, full-flavored ham
  • 454g ricotta cheese, part-skim most well-liked
  • 99g freshly grated Parmesan cheese, frivolously packed
  • salt and pepper, to style
  • 11g to 25g chopped contemporary parsley

Glaze

  • 1 huge egg
  • 25g sugar

Instructions

  1. To make the dough: Combine the entire substances — by means of hand, mixer, or bread system — blending and kneading till you’ve got made a comfortable, easy dough.
  2. Place the dough in a frivolously greased bowl, duvet, and make allowance it to upward push for 1 to two hours, till it is reasonably puffy, just about doubled in bulk. While the dough is emerging, make the filling.
  3. To make the filling: Hard-boil and peel 6 of the eggs.
  4. Place the hard-boiled eggs, ham (lower in chunks), and contemporary parsley within the paintings bowl of a meals processor. Process till chopped and blended. Don’t over-process; the ham and eggs will have to nonetheless be slightly chunky. You too can merely cube the eggs and ham by means of hand.
  5. Combine the ham, boiled eggs, and parsley with the uncooked eggs, ricotta, and Parmesan. Season with salt and about half teaspoon coarsely floor black pepper.
  6. Lightly grease (or line with parchment paper) two 12″ pizza pans. See “guidelines,” underneath.
  7. Deflate the dough, and divide it into 4 items. Roll two items into circles to suit your pans.
  8. Divide the filling lightly between the 2 crusts, masking them to inside of 1″ in their edges. You’ll use a beneficiant three cups (about 27 oz, 765g) for every crust.
  9. Roll out the opposite two items of dough, and position them atop the crammed crusts, gently stretching them, if vital, to hide the filling. Seal the crust edges by means of rolling the ground crust up excessive, and pinching in combination.
  10. Using a pointy knife or pair of scissors, lower a 1″ hollow within the very middle of every best crust; this may increasingly permit steam to flee.
  11. To make the topping: Whisk in combination the egg and sugar till the sugar has dissolved. Paint every crust with one of the vital topping; this may increasingly yield a golden brown, glossy crust with mildly candy taste, an ideal foil for the salty ham.
  12. Allow the pies to leisure when you preheat your oven to 350°F, about 15 mins. They do not want to be coated.
  13. Bake the pies for roughly 25 mins, till they are a deep, golden brown. Remove them from the oven, and in moderation slide them off the pan/parchment and onto on a rack to chill.
  14. Serve heat or at room temperature. Refrigerate any leftovers for as much as four days.

Nutrition Information

  • Serving Size1/24, 110g
  • Servings Per Batch24
Amount Per Serving:
  • Calories240
  • Calories from Fat80
  • Total Fat9g
  • Saturated Fatthree.5g
  • Trans Fat0g
  • Cholesterol130mg
  • Sodium340mg
  • Total Carbohydrate23g
  • Dietary Fiber1g
  • Sugars3g
  • Protein15g

* The vitamin knowledge supplied for this recipe is decided by means of the ESHA Genesis R&D device program. Substituting any substances might alternate the posted vitamin knowledge.

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