EASTER PIE

Preparation Time: 1 hour
Cooking Time: 50-60 minutes
Chilling Time: 1 hour (optional)
Serves: 8-10Ingredients:

For the Dough:

• 3 cups all-purpose flour
• 1 cup unsalted butter, cold and diced
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 cup ice water

For the Filling:

• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup diced ham
• 1/2 cup diced salami
• 1/2 cup diced pepperoni
• 4 large eggs
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste
• Egg wash (1 egg beaten with 1 tablespoon water) for brushing

Instructions:

For the Dough:

1. Prepare Dough (Medium Intensity):
   • In a food processor, combine flour, cold diced butter, grated Parmesan cheese, and salt. Pulse until the mixture resembles coarse crumbs.
2. Add Water (Low Intensity):
   • Gradually add ice water, one tablespoon at a time, while pulsing, until the dough comes together. Be careful not to overmix.
3. Form Dough (Low Intensity):
   • Turn the dough out onto a floured surface and knead it gently a few times to bring it together. Divide the dough into two portions – one slightly larger than the other. Wrap each portion in plastic wrap and refrigerate for at least 30 minutes.

For the Filling:

1. Preheat Oven (Low Intensity):
   • Preheat your oven to 375°F (190°C).
2. Mix Filling (Medium Intensity):
   • In a large bowl, combine ricotta cheese, shredded mozzarella, grated Pecorino Romano, diced ham, diced salami, diced pepperoni, eggs, chopped parsley, salt, and black pepper. Mix well until all ingredients are evenly incorporated.

Assembly:

1. Roll Out Dough (Medium Intensity):
   • Roll out the larger portion of the dough to fit a 9-inch springform pan. Make sure to cover the bottom and sides.
2. Fill the Dough (Medium-High Intensity):
   • Spoon the filling into the prepared crust.
3. Top with Dough (Medium-High Intensity):
   • Roll out the smaller portion of the dough and place it on top of the filling. Seal the edges by pressing with a fork.
4. Brush with Egg Wash (Low Intensity):
   • Brush the top of the pie with the egg wash.
5. Bake (Medium-High Intensity):
   • Bake in the preheated oven for 50-60 minutes or until the crust is golden brown.
6. Cool (Low Intensity):
   • Allow the pie to cool in the pan for about 15 minutes, then remove the sides of the springform pan.
7. Chill (Low Intensity):
   • For best results, refrigerate the pie for at least 1 hour before serving. It can be served warm or at room temperature.
8. Slice and Enjoy your Italian Easter Pie! (Low Intensity):

Note: Italian Easter Pie, also known as Pizza Rustica, is a traditional savory pie enjoyed during Easter celebrations. The combination of cheeses and cured meats makes it a flavorful and festive dish.