It is that time of year again. Easter is upon us and it has been tradition in my family since before I was born to make Pizza Rustica or as some call it, “Easter Meat Pie”. It is one of the two popular pies we make during this holiday. The second is Pizza Gran or otherwise know as “Easter Grain Pie”. There will be a lot of debate on the proper way to make Pizza Rustica because there are so many variations. In fact there has been an ongoing debate in my family as well. My father makes a fantastic pie and he insists his is the proper way, yet it is vastly different from the recipe I’m sharing with you today.
My pop says among other things, that it is supposed to have less meat and more cheese. Where this one is full of different types of cured meat. I still need to steal his recipe so I can share that one as well. Because it is worth posting. However, there is the one I give you today. As mentioned earlier, this has been the way my mother’s family has been making it since before I was born. It has been handed down from generation to generation. I began making this recipe over thirty years ago. And God willing I will be making it for the next thirty.
This recipe will yield two pies if you use a ten inch deep dish pie pan and three pies if you use a nine inch standard pie pan. When you purchase the salami, ham and provolone you want them to cut each slice about a 1/4 of an inch thick. This way you can properly dice them. With the mozzarella I used unsalted to offset the high salt content in the meats and other cheeses. If you use fresh mozzarella, let it sit in your refrigerator for a couple of days to reduce the water content. You will also need a large bowl to mix everything together. The best way to mix all the ingredients is with your hands. As my grandmother use to say, the best mixing tool you have in your kitchen has eight fingers and two thumbs.
By the time the Pizza Rustica is ready to eat you will have a fantastic meat pie with a flaky crust to enjoy with your morning coffee, put out as a snack before Easter dinner or to have a piece at night in front of the television.
- 1/2 Lb. of domestic ham (1/ 4 inch slices) diced
- 3/4 Lb. Genoa salami (1/4 inch slices) diced
- 1/2 of a stick of pepperoni diced
- 1/4 Lb. provolone (1/4 inch slices) diced
- 3/4 Lb. Italian sweet sausage
- 13 Oz. mozzarella diced
- 3/4 Cup of grated Pecorino Romano cheese
- 10 Raw beaten eggs
- 9 Sliced hard boiled eggs
- 2 Egg whites
- 6 Pie crusts ( If you don’t want to make the crusts, you can buy them)
- Put the sausage in a pot of boiling water for 15 minutes. When it’s done put it aside to cool. Then peel the casing off and beak up the sausage in small pieces
- Dice all the other meats and cheeses
- In a large bowl add all the meats, cheeses, hard boiled eggs.
- Pour in the beaten eggs and mix all together
- Put the pie crusts into the pie dishes
- Brush the egg whites on the crusts
- Fill the pie dishes with the mixture evenly
- Place the top pie crust on and pinch the edges together and trim off any excess dough
- Brush the top of the pie crust with the egg white
- Bake at 350 degrees for 1 hour, until the top is a golden brown. Check periodically to ensure the crust does not burn.