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Italian Easter Pie




Source of Recipe


Marla


List of Ingredients




Italian Easter Pie


Filling:
2 cups cooked, smoked ham, cubed
2 cups cooked Italian sausage, sliced
1 cup Mozzarella cheese, cubed or shredded
1/2 cup chopped parsley, fresh
4 hard boiled eggs, peeled and chopped
1 cup Ricotta cheese
3 eggs, uncooked
Salt and freshly ground pepper to taste


Crust:
4 cups all purpose flour
1 tsp. salt
1 Tbs. yeast
1/4 cup olive oil
1 1/2 cups hot tap water

Recipe





FILLING

Mix all chopped ingredients in large bowl. Place uncooked eggs
and Ricotta cheese in blender container and mix on medium
speed for about 1 minute. Add to the chopped ingredients and
combine well.

CRUST

Place flour and salt in a large bowl. Combine hot water, oil and
yeast in measuring cup with a fork. Add to flour and mix well.
If dough is dry, add water as necessary. If dough is too sticky,
add flour, one tablespoon at a time. Knead until dough forms
ball. Leave in the bowl in warm place to rise until double in
volume. Punch down before rolling.

Divide dough in half and roll to fit a large pie pan or 15 inch
pizza pan. place one circle on bottom of pan. Top with the filling
pressing out all air pockets. The pie will look too full. Top with
remaining dough. Trim around pan with knife leaving about 1
inch extra all around. press edges to seal and tuck sealed edge
in all around pan. Prick top with fork several times to make air
holes. Bake in a preheated oven at 400 degrees for 20 minutes,
then reduce oven temperature to 350 and bake an additional 30
minutes. Serves 6 to 8

Source is unknown