Italian Easter Pie /Pizza Rustica (Aka "Ham Pie")

Recipe by Dee514
READY IN: 1hr 35mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 "settle" for about 10 minutes before slicing if you are going to serve it warm; otherwise let pie cool and refrigerate when cooled.
  • Pie can be served either warm or cold.
  • Slices can be reheated in the microwave.
  • For Yeast Dough Crust: Bake the pie in a preheated 375°F oven for 45-50 minutes.
  • Remove from oven and let pie "settle" for about 10 minutes before slicing if you are going to serve it warm; otherwise let pie cool and refrigerate when cooled.
  • Pie can be served either warm or cold.
  • Slices can be reheated in the microwave.
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