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This delicious homemade cheese and meat pie is something your Mom or Grandma made for holidays and special dinners. Almost always a a favorite tradition for Thanksgiving, Christmas and Easter, it can be enjoyed for any holiday or just because you love it! A compliment to any dinner, this can also be served leftover for a hearty breakfast. Abbondanza!
by Angelina Annunziata
3 lb ricotta cheese
1 lb prosciutto, chopped
1/2 lb Genoa salami, chopped
1 cup of smoked mozzarella, cubed
½ cup of grated cheese
1 tbsp. black pepper
NO SALT – the ingredients add plenty of salty taste
Double pie crust for each pie
Empty the ricotta into a large mixing bowl and add the chopped meats and smoked mozzarella and stir. Add 5 eggs one at a time stirring in between. *Reserve 1 egg for egg wash later. Stir in grated cheese and black pepper.
Roll out ½ the dough and place in 9 inch baking dish pressing in sides. Sprinkle some flour and sugar on the bottom crust, pierce. Pour ½ the batter in crust and spread evenly. Roll out the remaining dough for the top crust. Carefully place top crust and press all around, poke holes in the center for steam to escape.
*Brush crust with remaining beaten egg as egg wash for shine and browning.
Bake at 350° preferably in a glass baking dish, for about an hour, or until crust is golden brown, (this avoids comments from relatives that the crust was a little under done - ha)
Place on rack to cool thoroughly.. Cut after cooling thoroughly, but it's best to refrigerate a few hours before cutting, then warm in oven.
This pie is best when served the next day. Cut portions before warming in the oven.
*this mixture is enough for two 9 inch pies
you will need a double crust for each pie
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