Easter Pie Cocco Family Tradition By Kevin Cocco

Traditional savory meat pie prepared as part of Easter celebration. aka pizza rustica, carnival pie, ham pie, easter meat pie

Ingredients:

• 1 ½ lb sausage sweet, fresh
• 1 lb ham sliced
• 1 small pkg. 8oz. mozzarella sliced
• ½ dozen small eggs hard boiled sliced in half
• 1 lb ricotta cheese
• nonpareils
• fresh flat leaf parsley

Dough:

• 3 raw eggs
• ¼ lb margarine
• 1 Tbs salt
• 2 Tbs sugar
• 5 cups bread flour approx.
• 1 cup water
• ½ cake/pkg of fresh yeast

Boil ½ dozen eggs. Cool, shell, slice in half and store. Parboil the sausage, cool and slice diagonally into approximately ¼ inch slices. Slice the ham and mozzarella. The above can be prepared the evening before the preparation of the pie.

Dissolve the yeast in warm water. Let stand 5 minutes. Stir to dissolve. Add part of the flour (about 2 cups) and the remaining dough ingredients. Beat until smooth and well blended. Gradually add the remaining flour to make a soft bread dough that does not cling to the sides of the bowl. Knead 5 to 7 minutes by machine or until smooth and elastic by hand. Put into a greased bowl, cover and let rise until doubled. Punch the dough down and let rest for about 15 minutes.Preheat oven to 350-400.

Prepare ricotta filling by mixing 2-3 eggs into the ricotta and beating until smooth and creamy. Divide the dough in half. Roll out one portion to cover a medium to large sized pizza pan or cookie sheet. Place the dough on the pan and fill as follows (CAUTION: do not deviate from the specified layering sequence). layer of sausagelayer of hamlayer of mozzarellalayer of ricotta fillingarrange 6 boiled egg halves on top of the ricottasprinkle chopped parsley over all.Roll out the remaining portion of dough and use to cover the pie. Wet the edges with water, pinch together and roll under the pie (the edges should be trimmed to even up or remove excess dough). Cut several holes in the top crust with a scissors. Bake until golden brown (3/4 to 1 hour).Prepare an egg wash by beating one egg yolk, sugar and water. As soon as the pie is removed from the oven brush the top with the egg wash and sprinkle with the nonpareils. Allow to sit for about 15 minutes before cutting.

This dish is traditionally prepared on the Holy Saturday and eaten as the noon meal. If any is left, it is good served cold for breakfast, lunch, dinner or a snack.Invite good friends and enjoy!

Prep time: 2 hours

Cook time: 1 hour

Total time: 3 hours *includes dough rising

Serves: 10 - 15

The Dough - Easter Pie 2008

With the production of 8 Easter Pies the dough preparation starts at 6:30am. The Kitchen Aid mixers running batches in rotation to prevent over heating. Remember to leave the margerine and eggs out over night to get to room temp
.
Use fresh yeast and it is recommended that you 'proof' the yeast by adding the water(warm approx 100 F), sugar, salt. You should see the mixture bubbling, you know you have some active hungry yeast.

Here is the dough rising in bowls under kitchen towels.... keeping birds out and preventing drying.

The yeast kicking into gear, here is dough once it has risen.


The dough ball is split into two and rolled into a top and bottom layer. Here is Mom working her magic.

The Layers - Easter Pie 2008

Layer 1 - Sausage, remember leave a little border of dough to tuck under
Layer 2 - Ham


Layer 3 - Mozzarella Cheese note, the picture above is not quite finished, you should fully cover the ham layer.



Layer 4 - Ricotta Cheese Mixture, Dad laying down the goods!


Sprinkle a little chopped parsley, Allison adding the veggi portion of the pie.


Layer 5 - Hard Boiled Egg Halfs - Tip, if you buy the eggs 2 weeks in advace to boiling, they peel much easier than fresh eggs.

This is the last layer of love... next strech the covering layer of dough.

Sealing and Finishing - Easter Pie 2008

Seal the top and bottom layers of dough with a little watter and fingers. Jordan and Allison wetting and lightly pressing the dough together.

Cut off the excess dough

Allison folding the dough edge under to make the final seal

Jordan adds vent holes between the egg bumps

When the pie comes out of the oven add the egg wash and nonpareils. This is a team event, you have to add the nonpareils as soon as the pie is being brushed so they stick.

Keep the pie on the cooling rack and cool for atleast 30min. and manga!

Ethan, Riley and Jordan 2008