EASTER MEAT PIE
(PIZZA)
CRUST:
5 cups flour
9 tbs butter or margarine
7 eggs
(beaten)
(one egg extra for basting later)
½ tsp salt
( A little milk may be
necessary to moisten)
Mix
flour and salt.
Blend
in butter with a pastry blender.
Add
eggs a little at a time blending with fork.
Add
a little milk if it seems dry.
Kneed well.
Divide
into two uneven parts; the bigger for the bottom. (cover
unused part with a damp towel)
Roll
out bottom and place in a greased and floured 9x13 glass baking dish.
FILLING:
1 lb procutti (cut thick and diced)
3 lb ricotta
½ lb
1 lb fresh cheese
(or 1 extra lb ricotta)
1 large stick
pepperoni (about ½ lb diced)
12-13 eggs
(beaten well)
Combine
cheeses. Blend with blender.
Combine
meats.
Layer cheese and meats alternately in shell starting and ending with
cheese.
(Three layers of cheese and two layers of meat.)
Make
holes in layers concentrating in the middle and pour in beaten eggs.
Cover
with top crust. Make slashes in top of
crust resembling a shining cross.
(Make
sure the edges of the crust is rolled under and sealed tight. It can be rather thick.)
Preheat 3250 F.
Cook for 1 ½ hour.
Baste
with egg when tooth pick comes out clean.
Cook 15 min longer.