“ Do you make the meat pie?”
I wrote this original blog post in 2015, after teaching a class how to make this Easter classic. Each year, my Mom was so proud of her pie, full, well baked and flavorful! She even set her i-phone screen with a photo of her pie!
Every year the phone calls start at Sweet Maria’s about a month or so before Easter. "Do you make the Easter meat pie?" Many names follow, "pizza gain" , "pizza gaina", "pizza rustica". Seeing that we are in the business of sweets, no we do not make the meat pie. Of course we ( meaning the family) make the meat pie. The meat pie or "pizza piena" ( "full pie"), as we call it, is made to celebrate Easter, spring and all the abundance we can enjoy after depriving and fasting during Lent. Of course, all meat pies are not created equal. The recipes and combinations of meat and cheeses will vary according to the region of Italy, usually based on locally sourced ingredients. We judge the pie based on the amount of meat. After all it should be "full" with minimal egg and cheese used as a binder. The crispy end pieces of the pie are always my favorite.
Growing up I wasn't really that big a fan of the pie. When I was able to enjoy a glass of chilled dry white, along with it, then I understood it's true deliciousness.
My Mom always made the pie on Good Friday, but of course, we couldn’t touch it until Saturday.(remember, no meat on Fridays). My Dad ate it for dinner on Saturday night and I honor him by carrying on this tradition.
If you choose to make this pie, here is our family recipe and a few tips. Just save me an end piece.
Tips:
- Ask the deli server to cut the meat thick. Setting on the slicer, # 6. This will make cubing the meat easier.
- When chopping the meat, smaller is better.
- You can chop the meat the night before you bake the pie. Just refrigerate and use when needed.
- The pie does get better with age. You can bake it, refrigerate,1 week ahead, then serve.
- Use a springform pan for easiest removal.
- Place a foil lined cookie sheet underneath the pie while baking in case of any leaks or overspills.
- Don't be impatient. This pie takes awhile to cook.
- Do serve it at your Easter brunch or as an appetizer at Easter dinner.
- Honor your own traditions, too!
PIZZA PIENA ( full pie)
EASTER MEAT PIE
Crust
1/3 cup shortening, melted, then cooled
4 eggs
salt and pepper
1 ½- 2 cups flour
Filling
8 eggs
¾ lb. ham ( diced small)
¾ lb. prosciutto ( diced small)
¼ lb. salami ( diced small)
1 ½ cups ricotta
½ cup grated pecorino Romano
½ cup chopped parsley
1 teaspoon black pepper
Preheat oven to 375 F.
Make crust. In the bowl of a stand mixer ( or with hand mixer) , beat eggs and cooled shortening until well blended. Add salt and pepper and 1 ½ cups flour. Turn dough out onto a floured surface and knead to make a soft, not sticky dough. If dough is sticky, add additional flour. Cover and set aside.
Make filling. In the bowl of a stand mixer, ( or with a hand mixer) beat eggs, ricotta, and pecorino until smooth. Stir in salami, ham and prosciutto, parsley and black pepper.
Reserve ¼ of the crust dough. On a lightly floured surface, roll out ¾ of the dough like a pie crust. Place into 9-inch springform pan. Pour in filling.
Roll out remaining crust. Cut into strips. Layer strips over filling in lattice pattern. Crimp edges of crust all around.
Bake 1 hour and 15-20 minutes, or until center is set. Cool pie in pan 3-4 hours or overnight.
Refrigerate and cut into pieces.
Cori with her Pizza Piena