I had become interested in this dish a while ago & copied down the following recipes. I haven't tried any of then, though.
Deb
ITALIAN EASTER PIE
Filling
1 lb. pepperoni or 2 lb. sweet Italian sausage
3 lb. Ricotta cheese
5 to 6 hard-boiled eggs, cut up
1 T. sugar
4 eggs
Romano cheese to taste
In large bowl, mix all ingredients; set aside.
Crust
2 c. flour
2 eggs
1 tsp. sugar
5 T. Crisco
1 1/2 T. whiskey (optional)
1 tsp. baking powder
Combine flour, sugar, eggs, whiskey, baking powder and cut in Crisco. Dough will be soft. You may either roll dough out or flatten pieces of dough on bottom and sides of 13 x 9-inch pan. Add filling. Bake for 1 hour at 350ºF.
TRADITIONAL ITALIAN EASTER MEAT PIE
1 lb. Muenster cheese, sliced
1 lb. salami, (Genoa), sliced
1/2 lb. ham, sliced or cubed
1 T. whole peppercorns
1/2 C. Romano cheese
10 eggs
Fresh parsley
Beat eggs, Romano cheese and pepper; stir in parsley. Set aside.
Crust
3 C. flour
2 eggs
1/2 C. water
1 tsp. salt
1/3 C. vegetable oil
1 tsp. baking powder
Make circle with flour and salt. Add eggs, oil and water and knead. Make 2 rolls like pie crust. Place 1 crust on bottom of dripping pan (9 x 13 x 2-inches) and up side of pan. Make layers of salami, cheese, pepperoni, ham, etc., until you end with ham. Pour half the egg mixture in center, then pour the rest. When done, place other crust on top. Beat 1 egg; spread on crust on top. Pinch with fork to seal edges. Bake at 325ºF for 1 hour.
