Hot or Sweet Italian Easter Pie
Celebrate Italian traditions this spring with Hot or Sweet Italian Easter Pie, a savory masterpiece brimming with rich flavors and hearty textures. Also known as Pizza Rustica, this deep-dish pie features a buttery, flaky crust filled to perfection with creamy ricotta, shredded mozzarella, and grated Parmesan cheeses. Savory layers of crumbled Italian sausage, prosciutto, salami, and pepperoni add a mouthwatering medley of meats to every slice. Customize the heat level to suit your palate by choosing between hot or sweet Italian sausage, and add a dash of red pepper flakes for an extra kick. Perfectly golden and fragrant, this showstopping Easter pie is a labor of love, prepared with a hand-rolled crust and baked to perfection. Whether served warm or at room temperature, it’s an irresistible centerpiece for your holiday table and a delicious nod to cherished family traditions.
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Ingredients
- 4 cups All-purpose flour
- 1 cup Unsalted butter
- 8 large Eggs
- 6 tablespoons Cold water
- 2 cups Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 pound Italian hot sausage, cooked and crumbled (substitute sweet Italian sausage for milder flavor)
- 4 ounces Prosciutto, chopped
- 4 ounces Salami, chopped
- 4 ounces Pepperoni, chopped
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Red pepper flakes (optional, for additional heat)
- 1 tablespoon Milk
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Prepare the dough: In a large mixing bowl, combine the all-purpose flour and salt. Cut in the unsalted butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Step 3
Beat 2 of the eggs and stir them into the flour mixture. Gradually add cold water, 1 tablespoon at a time, mixing just until the dough comes together into a ball. Divide the dough into two pieces (one slightly larger than the other), wrap in plastic wrap, and refrigerate for 30 minutes.
Step 4
Meanwhile, prepare the filling: In a large bowl, mix the ricotta, shredded mozzarella, grated Parmesan, cooked sausage, prosciutto, salami, and pepperoni until well combined. Add 5 beaten eggs, black pepper, and (if desired) red pepper flakes. Mix until all ingredients are evenly distributed.
Step 5
Roll out the larger piece of dough on a lightly floured surface to fit a 9-inch deep-dish pie pan, making sure to leave some overhang.
Step 6
Transfer the dough to the pie pan and press it gently into the corners. Pour the filling evenly into the crust.
Step 7
Roll out the second piece of dough to create the top crust. Place it over the filling and crimp the edges with the bottom crust to seal. Trim any excess dough.
Step 8
Beat the remaining egg with 1 tablespoon of milk to make an egg wash. Brush this mixture over the top crust to ensure a golden, glossy finish.
Step 9
Cut small slits in the top crust to allow steam to escape during baking.
Step 10
Bake in the preheated oven for 75 minutes, or until the crust is golden brown and the filling is set. If the edges of the crust begin to darken too quickly, cover them with aluminum foil.
Step 11
Allow the pie to cool for at least 15 minutes before slicing. Serve warm or at room temperature. Enjoy!
Nutrition Facts
| Serving size | (2693.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7796.1 |
| Total Fat 519.3g | 0% |
| Saturated Fat 238.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 2876.4mg | 0% |
| Sodium 16563.3mg | 0% |
| Total Carbohydrate 425.4g | 0% |
| Dietary Fiber 13.8g | 0% |
| Total Sugars 8.4g | |
| Protein 369.4g | 0% |
| Vitamin D 334.5IU | 0% |
| Calcium 5006.2mg | 0% |
| Iron 41.2mg | 0% |
| Potassium 3490.3mg | 0% |
Source of Calories