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
6 eggs - one for egg wash later
1 lb prosciutto, chopped
1/2 lb Genoa salami, chopped
2 cups 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 5 eggs one at a time stirring in between. Stir in grated cheese and black pepper. Add the chopped meats and smoked mozzarella and fold. *Reserve 1 egg for egg wash later.
Roll out portion of dough and place in 9 inch baking dish pressing in sides. Roll out remaining dough for top crust Sprinkle some flour and sugar on the bottom crust, pierce. Pour the batter in crust and spread evenly. 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 three 9 inch pies
you will need a double crust for each pie
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