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Italian Easter Pie

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PREP TIME
20 min
COOKING TIME
45 min
TOTAL TIME
75 min
SERVINGS
16 servings
Italian
Italian Easter Pie
Ingredients
  • 4 unbaked 9-inch pie crusts, divided
  • 2 (16 ounce) containers whole-milk ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 2 large eggs
  • 1/2 pound sweet capicola (coppa)
  • 1/2 pound hot capicola (coppa)
  • 1/4 pound pepperoni
  • 1 large egg white, slightly beaten
Instructions
1
First, preheat the oven to a high temperature of 375 degrees Fahrenheit or 190 degrees Celsius. Next, take one pie crust and press it into the bottom of two 9-inch round baking dishes; set these aside for now.
2
Then, combine ricotta cheese, mozzarella cheese, and eggs in a large mixing bowl until they are thoroughly blended together. Chop the sweet capicola, hot capicola, and pepperoni into small pieces and fold them into the cheese mixture. Divide this mixture evenly between the two prepared pie dishes.
3
After that, place a remaining pie crust over each of the filled pie dishes and crimp the edges together to seal them tightly. Brush the top surface of each pie with a beaten egg white for added protection.
4
Finally, bake these pies in the preheated oven until the crust is golden brown and reaches a satisfactory level of doneness, which should take anywhere from 45 to 60 minutes. Remove the pies from the oven and let them cool for about 10 minutes before serving.