Easter Pie

An Easter favorite full of savory cheeses and meats complete with hard boiled eggs scattered within.

About five years ago, I asked my father if he had any traditional Easter foods that he had in Italy. I sparked his memory of Easter pie. My dad decided that he would bring back a childhood tradition and now we make it every year for Easter! My family makes it together the day before Easter, and then we save it to eat for breakfast Easter morning.

Ingredients

Prosciutto, sliced

Salami

Soppressata

Provolone (sharp)

Hard boiled eggs

Fresh Cheese

Directions

Dice salami, soppressata and provolone into 1/8 to 1/4 inch cubes. Mix salami, soppressata and provolone in a large bowl. Layer the mixture into pie crust starting with a layer of prosciutto on the bottom, 1/2 of the mixture, 1/2 of the fresh cheese, and repeat adding the hard boiled eggs throughout. Top with pie crust, brush with egg wash, slice ventilations into the top of the pie crust. Bake at 350° for 30 minutes and then 400° for 15 minutes or until golden brown. Let cool to room temperature before eating.