Easter Pie Recipe
Easter Pie, also known as Pizza Rustica, is one of my favorite dishes to make for the Easter holiday. Filled with delightful ingredients, this is a delicious mix of cheeses and meats wrapped in a flaky pie crust.
The richness of the 1 pound of ricotta cheese offers a creamy base that blends beautifully with these other cheeses: 1/2 cup each of grated Parmesan and Pecorino Romano cheeses. Along with 3/4 cup of shredded mozzarella, these cheeses create a depth of flavor that can’t be matched.
For me, the satisfying heartiness comes from the savory mix of 1/2 pound of cooked, chopped Italian sausage, 1/2 cup diced prosciutto, and 1/2 cup diced salami. The combination of these cured meats gives the pie a robust taste that is evenly balanced with the fresh aroma of 1/4 cup chopped parsley.
I think the three eggs serve a dual purpose of binding together the filling and also providing a rich texture. And of course, a light brush of beaten egg for an egg wash serves to achieve that lovely, golden crust.
I think that crust is a showstopper. All of these things together make a dish that is a true centerpiece for any Easter meal, and it would also be right at home at any Mediterranean table.
Ingredients
Ricotta cheese has a creamy texture and is high in protein.
It is rich in calcium and adds a mild flavor that is delightful.
Intense umami taste, a protein powerhouse, a real contender for calcium.
Mozzarella Cheese: Beautifully melts; supplies protein; enhances creaminess.
Sausage, Italian: Flavorful and protein-laden, adds a punch of deliciousness.
Prosciutto: A reliable source of protein, good saltiness, good flavor, great intensity.
Salami packs a punch with its spice, its full-bodied flavor, and its belly-busting balance of protein and fat.
Parsley: This brings herbaceous, fresh flavors.
It contributes plenty of vitamins and antioxidants.
Eggs serve as binding agents, bestowing richness, and supplying superb protein.
Ingredient Quantities
- 1 pound ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Pecorino Romano cheese
- 3/4 cup shredded mozzarella cheese
- 1/2 pound cooked and chopped Italian sausage
- 1/2 cup diced prosciutto
- 1/2 cup diced salami
- 1/4 cup chopped fresh parsley
- 3 large eggs, lightly beaten
- 1/4 teaspoon ground black pepper
- 2 refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
1. Set your oven to 350°F (175°C).
2. In a large bowl, combine the following:
– Ricotta cheese
– Parmesan cheese
– Pecorino Romano cheese
– Mozzarella cheese
3. Stir until evenly distributed the chopped Italian sausage, diced prosciutto, and diced salami in the cheese mixture.
4. Combine the parsley and ground black pepper, mixing them in thoroughly.
5. Combine the mixture well with the lightly beaten eggs.
6. Line a 9-inch pie plate with one of the cold pie crusts, taking care to make it cover the bottom and sides evenly.
7. Put the filling of cheese and meat into the prepared pie crust, spreading it evenly.
8. Fit the second pie crust over the filling, crimping the edges to seal it with the bottom crust.
9. To create a golden finish when baked, brush the top crust with the egg that has been beaten.
10. Preheat the oven to the temperature specified in your favorite recipe. This is a great way to adapt your recipe to your taste for crust and filling!
Ingredients
Use your favorite pie crust recipe, or try one of these:
-The Grandma Bea crust (tender and flaky)
-The standby pie crust (easy to work with and tasty)
-Fish and veggie pie crust (good for neutral-crust lovers)
Equipment Needed
1. Oven
2. Large mixing bowl
3. Mixing spoon or spatula
4. 9-inch pie plate
5. Pastry brush
6. Measuring cups
7. Measuring spoons
8. Knife
9. Cutting board
FAQ
- Q: Can I use store-bought ricotta cheese, or should I make it from scratch?Store-bought ricotta works perfectly for this recipe, but be sure to drain any excess liquid for the best texture.
- Q: What can I substitute for Italian sausage if I can’t find it?A: You can substitute Italian sausage with cooked ground pork or turkey seasoned with Italian herbs.
- Q: Is it necessary to use both Pecorino Romano and Parmesan?While both cheeses contribute distinctive tastes, it’s possible to swap one for the other in a pinch. But using both is your best bet for a truly tastier experimental flavor.
- Q: Can I make this pie ahead of time?Q: Why test the recipe before serving it to guests?
A: You want to bake the pie and serve it fresh to get the best flavor and texture. You can prepare the filling and crust the day before and refrigerate them.
- Q: Can I freeze the Easter pie?Q: Can you freeze a pie?
A: Yes, you can freeze a pie. After baking, let the pie cool completely, then wrap it tightly in a way that ensures no part of the pie is exposed to air. Freeze the pie. When you want to eat the pie, thaw it and reheat it in the oven before serving.
- Q: What alternatives are there for prosciutto and salami?You can swap out other cured meats for the ones I use, like ham or coppa, when making this dish. If you find pecorino problematic, then use another semi-firm, semi-aged cheese. Mortadella flanked by slabs of grilled eggplant and served with a drizzling of balsamic vinegar …
- Q: Is there a vegetarian option for this recipe?A: Omit the meats, and add cooked vegetables, such as spinach or zucchini, for a vegetarian version.
Substitutions and Variations
Cottage cheese can be substituted for ricotta cheese; however, it must be understood that the result will have a slightly different texture.
Grana Padano can be used instead of Parmesan cheese, as their flavors are similar.
Cooked crumbled turkey sausage can be used in place of Italian sausage for a lighter option.
Cooked bacon can be used in place of prosciutto to impart a smoky taste.
Diced pepperoni can stand in for salami if an even spicier Italian sausage is called for in a dish.