Traditional Easter Pie Recipe from The Cheese Store Holidays bring families together to share traditions and many of these traditions revolved around food. At Easter, in addition to the Easter ham, so many of us share the tradition of making Easter pies. There are probably as many recipe variations as there are families that make them. Many young people come into The Cheese Store with recipes handed down from their mothers or grandmothers. The baking of Easter pies brings generations together, recipes in hand, to share this delicious tradition. I’d like to share with you the recipe my sister and I follow. This recipe is a version of one handed down to us from her motherin-law, Tomasina. Of course, we tweak this recipe to suit the tastes of our families and you can do the same. Some like to add pepperoni, salami or even tiny ditalini. Easter pie has many different names and recipes depending on the region of Italy. In Naples it is called pastiera, and made with ricotta cheese. Other names include torta di pasqua, pizza-
gaina and pizzachino, which means meat pie in Italian. The Calabrians prefer ham, sausage, hard-boiled eggs, mozzarella and ricotta. The variations are endless! Enjoy and have a Happy and Blessed Easter. Easter Pie Pie Crust: 2 1/2 - 2 3/4 cups flour 1/4 cup cold water 1/3 lb. Crisco 1/8 tsp. baking powder 2 medium eggs 1/8 tsp. salt Mix together flour, salt and baking powder. Work in Crisco until mixture forms into clumps the size of small peas. Beat eggs and water and mix into flour (add more water, if needed). Place in bowl and cover. Filling: 2 lbs. fresh ricotta 16 eggs - beaten 2 lbs sausage friend and drained (we prefer hot sausage) 2/3 cup grated Pecorino Romano 2 slices ham cut into cubes 1 T. dried parsley 6 hard-boiled eggs – chopped salt & pepper to taste OPTIONAL – 2/3 cup shredded mozzarella. Beat eggs and ricotta together. Stir in all other ingredients. Fill pie shells, cover with top crust and lightly brush with beaten egg. Bake at 375 degrees until crust is lightly browned. P
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