Italian Easter Pie Recipe
Easter pie, a double-crust "stuffed pizza" filled with ham, eggs, and cheese, is traditionally eaten in Italian households the day before Easter.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kingarthurbaking.com.
Cooking tools:
- Food processor
- Stand mixer
- Bread machine
- Pizza pan
- Cooling rack
- Kitchen scale
- Rolling pin
- Mixing bowl
- Pot
- Stove
- Oven
- Whisk
- Chef's knife
- Cutting board
- Kitchen shears
- Pastry brush
- Parchment paper
- Measuring spoon
- Measuring cup
- Fork
- Plate
- Aluminum foil
Ingredients
- 5 cups (530g) King Arthur Italian-Style Flour or 4 3/4 cups (570g) King Arthur Unbleached All-Purpose Flour
- 2 teaspoons (12g) table salt
- 2 teaspoons instant yeast
- 2 tablespoons (25g) granulated sugar
- 6 tablespoons (53g) King Arthur Easy Roll Dough Improver or 6 tablespoons (35g) nonfat dry milk, (optional, but very helpful)
- 1/4 cup (39g) olive oil
- 1 cup plus 2 tablespoons (283g) water, lukewarm*
- 12 large eggs
- 1 pound (454g) ham, full-flavored
- 2 cups (454g) ricotta cheese, part-skim preferred
- 1 cup (99g) Parmesan cheese, freshly grated, lightly packed
- salt
- pepper
- 1/4 to 1/2 cup (11g to 25g) parsley, fresh preferred, chopped
- 1 large egg
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