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Easter Pie

April 1, 2015 By Sarah 'n Spice 21 Comments

Easter Pie

Italian Easter Pie, known by many names: Pizzagiana, Torta Pasqualina, Pizza Rustica, Pizzachino, and Pizza Piena to name a few, is a staple in Italian households on Easter. Each recipe varies drastically from region to region, so everyone has their own. For those of you who haven’t had it before, it’s essentially a Quiche enclosed in pastry, filled with Italian meats and cheeses. It’s a bit of work, especially if you’re making your own dough, but it’s well worth the time and effort. The husband picked a recipe with ground sausage for me to make. This is how my grandmother used to make it, so I was excited to get in the kitchen. There are a lot of delicious Italian meats packed into this pie. Make sure you get good quality meats (I used Boar’s Head meats and cheeses, they are the BEST); It will make all the difference!

I present to you, Easter Pie!

Easter Pie

Starting with the dough, add yeast packet to warm water and mix.

Easter Pie

In your mixer, add flour, lard, salt, pepper and yeast water.

Easter Pie

With the hook attachment, work on low-speed for 10-15 minutes until dough is smooth and elastic. It takes a little time, don’t rush this step.

Easter Pie

Place dough in lightly oiled bowl in a warm spot and cover with a towel for 2 hours to let dough double in size.

Easter Pie

While the dough is rising, start dicing your pepperoni,

Easter Pie

Prosciutto,

Easter Pie

Ham,

Easter Pie

and Genoa Salami.

Easter Pie

Next, prep the cheese. Dice up the mozzarella…

Easter Pie

…and grate your Parmesan and Romano.

Easter Pie

Brown up the crumbled sausage and let cool completely.

Easter Pie

When the dough has doubled in size…

Easter Pie

…cut it in half.

Easter Pie

Place the dough in 2 oiled zip-top bags and pop in the fridge until you’re ready to use.

Easter Pie

Wrap a springform pan in aluminum foil and set in a sheet pan. I’ve never had good luck with springform pans not leaking, so I take extra precaution 😉

Easter Pie

Roll out one piece of dough to line the pan.

Easter Pie

Form it in the pan so it comes all the way up on the sides. Trim off the excess.

Easter Pie

Now we can start the filling! In a LARGE bowl, emphasis on LARGE, add in ricotta cheese…

Easter Pie

…mozzarella and pepper.

Easter Pie

Stir in one egg at a time until fully incorporated.

Easter Pie

Add in all the meats and cheese to the ricotta mixture. Make sure you mix this well.

Easter Pie

Line the dough with the thinly sliced capicola. Don’t for get to take a couple of slices for yourself. It’s quality control!

Easter Pie

Pour in all that fabulous filling right on top. You may have some filling leftover depending on the size of your pan. Don’t worry, you can use the extra to make a mini Easter pie if you want 🙂

Easter Pie

Roll ouy the other piece of dough you have in the fridge to fit over the top.

Easter Pie

Remove all excess and seal the 2 edges together. Make sure you seal it well, otherwise it will make a mess.

Easter Pie

With any leftover dough, you can make a cute little bunny. It is Easter after all!

Easter Pie

Bake in the oven for an hour and half. When it’s done, let cool completely and put in the fridge for at least 2 hours. I prefer leaving it in there overnight to let it really set up.

Easter Pie

Look at that beast! You can serve this warm or at room temperature. Perfect for Easter brunch! Just make time to go run 10 miles with a weighted vest on before you dig in 😉

Happy Easter ~ Buona Pasqua!

Easter Pie
 
Print
Ingredients
  • Yeast Dough Crust:
  • 3¼ cups flour
  • 1½ tablespoons lard or butter
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 -- ¼ ounce active dry yeast envelope
  • 1 cup warm water
  • Filling: (I used Boar's Head meats and cheeses)
  • 1 lb. mild Italian sausage, ground
  • 1 tablespoon water
  • ¼ lb Prosciutto di Parma chopped, diced
  • ⅓ lb Pepperoni, diced
  • ⅓ lb Genoa salami, diced
  • ½ lb ham -- regular boiled deli ham, diced
  • ½ lb capicola, thinly sliced
  • 2 lb whole milk ricotta cheese
  • 12 ounces mozzarella cheese, diced
  • 15 turns freshly ground black pepper
  • 6 eggs, room temperature
  • ⅛ cup Parmesan cheese, grated
  • ⅛ cup Romano Cheese, grated
  • Egg wash, 1 egg + 1 tablespoon water
Instructions
  1. In a measuring cup, mix yeast and warm water together.
  2. Place flour in the bowl of a mixer with the hook attachment. Add the lard or butter, salt, pepper and yeast/water mixture.
  3. Mix on low until dough forms and is elastic and smooth, about 10-15 minutes.
  4. Place dough in a lightly oiled large bowl, cover with a towel and allow it to rise in a warm place for 2 hours, or until doubled in volume.
  5. When dough has risen, cut into 2 pieces.
  6. Stretch one piece to fit into a greased 9-inch springform pan. Reserve the other piece in an oiled zip-top bag in the refrigerator for later to make the top.
  7. Preheat oven to 375 degrees.
  8. Place lined springform pan in the refrigerator while making the filling.
  9. Brown up sausage in a frying pan with the water to render the fat. Drain and cool.
  10. In a large bowl, combine ricotta, mozzarella, and pepper. Add eggs one at a time, beating with a wooden spoon after each addition.
  11. Add cooled sausage, prosciutto, pepperoni, salami, ham, and grated cheese to ricotta mixture and mix well.
  12. Line the pastry crust with a single layer of the sliced capicola, all around including the edges. Any leftover can be placed on top of the ricotta and meat mixture before sealing the top with pastry.
  13. Once the pie is lined with the capicola, fill with the ricotta and diced meat mixture.
  14. Stretch second piece of dough and place over the filling, pressing the edges closed. Be careful not to tear the dough. The top must be sealed.
  15. Make 4 slits in the dough for steam to escape.
  16. Brush the crust with the egg wash to give it a beautiful glossy finish.
  17. Bake for an hour and a half until crust is nice and golden brown.
  18. Once done, remove pie from oven and let cool completely. Place in the fridge for at least 2 hours to fully set. It's best to let it set overnight if you can.
  19. Slice and serve.
Notes
Recipe adapted from Franco Lania
3.3.3077

 

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Comments

  1. Cheryl "Cheffie Cooks" Wiser says

    April 1, 2015 at 10:21 am

    I’ll have a L A R G E slice, please!!! Your BBFF in Florida

    Reply
    • Sarah 'n Spice says

      April 1, 2015 at 10:27 am

      You got it 😉

      Reply
  2. Debbie Spivey says

    April 1, 2015 at 11:11 am

    Wow! That is an Easter treat for sure!!

    Reply
    • Sarah 'n Spice says

      April 1, 2015 at 12:49 pm

      Thank you 🙂

      Reply
  3. Dana says

    April 2, 2015 at 4:04 am

    Pieeeeeeee
    I want to bake pie, never tried to but this might be all the inspiration I needed!! Love the bunny on top, such a cute touch. Love it!
    Have a lovely weekend
    Dana

    Reply
    • Sarah 'n Spice says

      April 2, 2015 at 2:21 pm

      Thank you 🙂 You should absolutely try it!

      Reply
  4. Cris says

    April 2, 2015 at 5:07 am

    Looks really good! I haven’t tried one yet, but yours sounds about right. P.S. So Italian (latin) blood, too … :))) Happy Easter Sarah! :*

    Reply
    • Sarah 'n Spice says

      April 2, 2015 at 2:22 pm

      Ha! 🙂 Thanks and Happy Easter to you!

      Reply
  5. Julie is HostessAtHeart says

    April 3, 2015 at 2:57 pm

    Now this is just awesome. My hubby will be kissing my feet if I make this. I am saving it for when I need to get out of trouble! The bunny is adorable! Happy Easter Sarah!

    Reply
    • Sarah 'n Spice says

      April 6, 2015 at 9:29 am

      Haha! Thanks so much 🙂 Happy Easter!

      Reply
  6. Natasha Fredrickson says

    April 3, 2015 at 3:31 pm

    My best friend is Italian and I love when she makes this! Your dish looks beautiful! Now maybe I can try to impress her! Thank you for the recipe!

    Reply
    • Sarah 'n Spice says

      April 6, 2015 at 9:29 am

      You’ll definitely impress her with this dish 😉 Thank you!

      Reply
  7. Natalie says

    April 4, 2015 at 7:58 am

    This pie looks amazing. I love all the different meats and cheeses 🙂

    Reply
    • Sarah 'n Spice says

      April 6, 2015 at 9:29 am

      Thank you!

      Reply
  8. Jess@CookingisMySport says

    April 4, 2015 at 4:39 pm

    Oh my goodness Sarah, this pie is really something else! Super filling, but the kind of filling where you eat more than you should just because it’s so good! Thanks for sharing it with us this week at FF 🙂

    Reply
    • Sarah 'n Spice says

      April 6, 2015 at 9:30 am

      It is very filling, but you can’t seem to stop eating it, haha! Happy FF!

      Reply
  9. lili says

    April 4, 2015 at 6:15 pm

    Love pie, and really love this pie!!! Such a great filling and clear instructions! Thank you! 🙂

    Reply
    • Sarah 'n Spice says

      April 6, 2015 at 9:30 am

      Thanks 🙂

      Reply
  10. Johanne Lamarche says

    April 4, 2015 at 7:49 pm

    Labour of love for sure! I helped make one of these with 3 generations of an Italian family last year and it was so delicious! Theirs is very different than yours but both are just gorgeous. Happy Easter!

    Reply
    • Sarah 'n Spice says

      April 6, 2015 at 9:31 am

      That sounds wonderful! Thanks so much and Happy Easter!

      Reply
  11. J D says

    April 3, 2021 at 9:08 pm

    I made this pie tonight and will serve it tomorrow. Do you have reheating instructions?

    Reply

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Oh hi there, my name is Sarah and I’m the voice behind Sarah ‘n Spice. I love to cook and am constantly inspired by unique and serious eats, and by that I mean foods that make you go “Whoa, get me a napkin to wipe the drool off my face.” I’m a self-taught home cook who loves to let my creativity flow in the kitchen. readmore →
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