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Easter Pie...?

Posted by on Apr. 8, 2009 at 4:25 PM
  • 5 Replies

Well my Dad was married to this italian woman for like 6 years and her fgamily usto make this "easter pie" that was amazing. It has hard boiled eggs and some kind of lunch mean, ham and something else. Well they have been divorced for over 3 years now and we dont ever really talk. Well this easter Im making dinner at my house for the first time, and would LOVEEEE to make it. The pie was SO good!!

Does anyone know a recipe for that, or was it maybe just a family tradition in there family? Any ideas would be awesome! thanks!!

by on Apr. 8, 2009 at 4:25 PM
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Replies (1-5):
nichole520
by on Apr. 8, 2009 at 4:26 PM

was it baked? what kind of crust?

nichole520
by on Apr. 8, 2009 at 4:29 PM

here the recipe i found, seems like a ton of work,but sounds yummmy!

ITALIAN EASTER PIE (PIZZAGAINA)  

 

Dough:

 

4 1/2 to 5 cups flour, more if needed
1/2 cup whole milk, scalded
1/2 cup water, lukewarm
1 teaspoon honey
2 1/2 teaspoons instant dry yeast
1 1/2 teaspoons salt
2 tablespoons sugar
5 tablespoons butter, melted
2 tablespoons butter flavored Crisco
3 tablespoons lard
3 tablespoons buttermilk or sour cream
1/2 teaspoon lemon juice
1 1/2 tablespoons olive oil
5 eggs (for dough)
1 egg, boiled
1 egg, mixed with 1 tablespoon water for glaze

 

In the bowl of an electric mixer, combine salt, 2 tablespoons sugar, and 4 1/2 cups flour. Using the dough hook attachment, work 3 tablespoons butter, 3 tablespoons of lard, and 2 tablespoons butter flavored Crisco into dough, as though you were making a pie crust.

In a small bowl, dissolve 1 tablespoon honey in 1/2 cup lukewarm water, stirring well until dissolved. Bring water temperature to about 105 degrees (or warm to the touch). Stir in 1/3 cup flour to "feed" yeast. The yeast mixture should begin to bubble and foam up. Set aside for 10-15 minutes.

Tip: It's a good idea to keep more than one type or brand of yeast on hand if you bake your own bread. When you measure out your yeast, you can use half from one jar, and half from the other brand of yeast at the same time. This is good insurance in case the yeast isn't as active as you'd like it to be; if only half the yeast is good, your bread will still rise. It will just take longer.

In a small heavy bottomed saucepan, scald 1/2 cup milk. Watch milk carefully during the scalding process and remove from heat when the milk begins to foam slightly. Set aside and allow to sit undisturbed. A skin will form around edges and on top of milk as it cools. Remove the coagulated milk from the edges and skim the top skin off using a spoon. Pour the cooled (85 degrees) milk into the yeast mixture.

Using the same saucepan the milk was heated in, melt 4 tablespoons butter. When butter has nearly melted, add 1 1/2 tablespoons olive oil and remove from heat. Allow to cool to nearly 85 degrees.

Break 5 eggs into flour mixture. Mix on medium setting 2 minutes. Add butter mixture and 3 tablespoons buttermilk or sour cream. Pour yeast mixture into flour mixture and combine. Add 1/2 teaspoon fresh lemon juice (do not substitute).

Knead at medium speed of electric mixer for 8-10 minutes. If dough is too stiff for easy mixing, add a few tablespoons water.

Turn out onto lightly floured board and using your hands, which you've rubbed with olive oil (remove jewelry!), knead gently for 5 minutes. Dough should be light and airy, and somewhat sticky. As you knead, you should hear little "pops" as air bubbles break and new air pockets are formed.

Place into a greased bowl, turn once to coat with oil, cover with a damp cloth and place in a warm, draft free place to rise until doubled in bulk.

When the dough has doubled, punch it down and allow to rest for 10 minutes. Divide in 1/2 and roll out to 1/2 inch thickness. Grease a deep dish pan with olive oil. Line the pan bottom and sides with the rolled out dough, easing dough into pan without stretching. Puncture bottom and sides with fork; coat with egg glaze.

 

Filling:

 

1/2 lb mortadella, sliced and chopped
1/2 lb provolone, thinly sliced
1/2 lb capicola (hot ham), very thinly sliced
1/4 lb prosciutto, very thinly sliced
2-3 slices each pepperoni or salami, chopped
1-2 slices sopressato, chopped (optional)
1 1/2 cups ricotta
1 entire basket Easter cheese (fromaggio fresca)
2 tablespoons parmesan cheese, freshly grated
2 tablespoons romano cheese, freshly grated
3/4 teaspoon whole black peppercorns, cracked

 

At your deli, have the cold cuts sliced thinly, with the proscuitto being shaved thinly enough to see through it.

Remove the casing strings from the cold cuts, roll them up and slice them into 1/2 inch wide strips.

For the pepperoni, sopressato, or salami, chop the strips into small squares. Chop half of the mortadella into squares as well, reserving half of it to layer in criss-cross strips to create a layer in the same way that you'll be using the proscuitto.

Measure out a half cup of the ricotta. Add parmesan and romano cheese to this, then stir in the cracked whole peppercorns. Note: To crack peppercorns, measure out quantity of whole peppercorns into a plastic bag and then use a rolling pin to crush them as you would bread crumbs.

 

Assembly:

 

Add the filling to the crust, beginning by lining the bottom of the crust with a thin layer of proscuitto, torn into strips. Cover with a scant layer of very thinly sliced boiled eggs (the boiled egg here is optional - feel free to leave it out).

Next, add a layer of ricotta, parmesan, romano, cracked pepper mixture. Place a layer of torn capicola to cover the layer. Next, place a thin layer of provolone cheese.

Cover this layer with the remaining 1 cup ricotta which has been mixed with the chopped pepperoni, sopressato, mortadella and capicola.

Place a layer of thin strips of mortadella, and next a layer of fromaggio fresca broken into chunks. Press down slightly if the filling is getting too high. Next, a layer of hot ham, then a final layer of proscuitto and fromaggio fresca. (An optional variation at this step is to place a single layer of baby spinach, blanched, and squeezed dry into the center ricotta layer.)

In a cup, beat one egg with 1 tablespoon cold water. Use this as the egg glaze for brushing over crust just before baking.

Brush the pie edges with egg glaze so that the top crust will make a better seal with the bottom crust.

Roll out and drape top crust over pie; trim away excess using a kitchen scissors, leaving a 1/2 inch margin.

Press together and crimp edges well, then flute in a decorative fashion.

Insert 3 tin-foil funnels or pie birds through pie crust top in order to allow steam to escape. Let rise 15 minutes, brush crust with egg glaze before baking in a preheated 350 degree oven for 45 minutes.

Check at 35 minutes; if browning too rapidly, place aluminum foil tent over top (be sure close oven door quickly or you'll drop the temperature!)

Cover and refrigerate overnight. Cut into 1 1/2 to 2 inch slices and allow individual slices to sit at room temperature 15 minutes before serving.

Calzones: If you have any leftover dough, roll it into small circles, fill with any remaining cold cuts or filling mixture that you have, toss on some shredded provolone or mozzarella cheese; fold into half circle, turnover-like shapes. Fold in and crimp edges, pressing to seal. Brush with glaze after allowing a 15 minute rise. Bake calzones at 375 F for 20 minutes, or until golden.

This rich, Italian holiday favorite is served as part of traditional Easter fare, and sometimes at Christmas.

Known in our family as "Pizzagaina",(Pizza jay-nah) this multi-layered dish is quite an undertaking to prepare, but the effort spent will be well worth your time. And you'll be able to prepare it a day or two in advance, leaving you free to relax and enjoy the holidays with your guests.

This recipe has been a treasured favorite in our family for many generations, and now, it can be a tradition in your family, too.

Submitted by: CM

25beengoodtome
by on Apr. 8, 2009 at 4:30 PM

Never heard of it, have you searched the cafeMom groups for recipes? There are a couple groups for sharing recipes.

sherriewlk
by on Apr. 8, 2009 at 4:31 PM
I havent checked the groups for recipes..noone ever answers me there lol...And yes the pie was baked..just had a normal crust..
nichole520
by on Apr. 8, 2009 at 4:32 PM

this one seems eaiser

Easter Pie Recipe

Here is the offical Cocco family recipe:
Filling:
1 ½ lb sausage sweet, fresh
1 lb ham sliced
1 small pkg. mozzarella sliced
½ dozen small eggs hard boiled sliced in half
1 lb ricotta cheese
nonpareils
fresh flat leaf parsley
Dough:
3 raw eggs
¼ lb margarine
1 tbl salt
2 tbls sugar
5 cups bread flour approx
¾ - 1 cup water
½ cake/pkg of fresh yeast

Boil ½ dozen eggs. Cool, shell, slice in half and store. Parboil the sausage, cool and slice diagonally into approximately ¼ inch slices. Slice the ham and mozzarella. The above can be prepared the evening before the preparation of the pie.
Dissolve the yeast in warm water. Let stand 5 minutes. Stir to dissolve. Add part of the flour (about 2 cups) and the remaining dough ingredients. Beat until smooth and well blended. Gradually add the remaining flour to make a soft bread dough that does not cling to the sides of the bowl. Knead 5 to 7 minutes by machine or until smooth and elastic by hand. Put into a greased bowl, cover and let rise until doubled. Punch the dough down and let rest for about 15 minutes.Preheat oven to 350-400 .
Prepare ricotta filling by mixing 2-3 eggs into the ricotta and beating until smooth and creamy. Divide the dough in half. Roll out one portion to cover a medium to large sized pizza pan or cookie sheet. Place the dough on the pan and fill as follows (CAUTION: do not deviate from the specified layering sequence). layer of sausagelayer of hamlayer of mozzarellalayer of ricotta fillingarrange 6 boiled egg halves on top of the ricottasprinkle chopped parsley over all.Roll out the remaining portion of dough and use to cover the pie. Wet the edges with water, pinch together and roll under the pie (the edges should be trimmed to even up or remove excess dough). Cut several holes in the top crust with a scissors. Bake until golden brown (3/4 to 1 hour).Prepare an egg wash by beating one egg yolk, sugar and water. As soon as the pie is removed from the oven brush the top with the egg wash and sprinkle with the nonpareils. Allow to sit for about 15 minutes before cutting.
This dish is traditionally prepared on the Holy Saturday and eaten as the noon meal. If any is left, it is good served cold for breakfast, lunch, dinner or a snack.Invite good friends and enjoy!

 

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