Italian Easter Pie

Total Time: 2 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr

Ingredients

• 3 eggs (beaten)
• 3 cups all-purpose flour
• 1/4 cup shortening (vegetable oil)
• 2 tablespoons milk
• 1 pinch salt
• 1 dozen egg (boiled peeled and quartered)
• 10 eggs (blended)
• 1 cup grated romano cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup italian parsley (finely chopped)
• 3 lbs sweet italian sausage links (out of casing)
• 1 lb italian ham (proscutti sliced very thin, and cut in squares)
• 1 lb boiled ham (, sliced thin and cut into squares)
• 1 large mozzarella cheese (cubed)
• 1 lb sharp provolone cheese

Recipe

• 1 to make the dough, use a food processor for the best results.
• 2 place flour into processor bowl.
• 3 add salt, milk and shortening, pulsing the flour until it resembles small peas.
• 4 process add one egg at a time, and continue to mix until dough becomes a ball.
• 5 if mix is too dry, add a teaspoon of water, a little at a time, until dough holds together.
• 6 remove from processor, knead lightly by hand just to shape into two balls.
• 7 chill dough for 30 minutes.
• 8 on a floured board, roll out dough, one ball at a time, 1/8-inch thick into a circle to fit a 9" round glass baking dish.
• 9 bring the dough up the sides of the dish and begin to layer the filling ingredients.
• 10 in the processor or blender add eggs, romano cheese, parsley, salt and pepper.
• 11 set this aside.
• 12 filling: place quartered boiled eggs an inch apart on the bottom of the baking dish on the dough for the first layer.
• 13 second layer fills in the space between the eggs by adding, cheeses, hams, and sausage.
• 14 alternating to make the filling distribution uniform.
• 15 ladle a 1/4 cup of the blended egg mixture on top of the second layer.
• 16 begin again layering the hard boiled quartered eggs, meat, cheeses, etc.
• 17 until all ingredients are gone.
• 18 top off with the remaining blended egg mixture.
• 19 roll out the second ball of dough and cover the contents of the pie.
• 20 cut a steamhole in the top and crimp the outer edges sealing tightly.
• 21 preheat oven to 350 degrees.
• 22 cook for 1 hour or until pie crust is golden brown and contents are bubbly.
• 23 cool and serve warm.
• 24 reheat in micro for leftovers.
• 25 makes two 9-inch pies.