Mary Anne here. One of my favorite things about this pie is that it can be made in stages, up to two days before the event. I make the crust first, which requires a fair amount of time in the refrigerator before being rolled out.
At first it’s a frightening experience, because the crust falls apart so readily in the rolling process. However, the beauty of this pastry lies in “patching” easily and then melting once heated. The final result is unscarred and seamless.
12 ounces smoked mozzarella, diced – $4.98
32 ounces ricotta cheese – $7.78
8 ounces prosciutto or Westphalia ham, diced – $8.99
5 eggs – from stock
½ cup grated parmesan cheese – $2.34
1 Tablespoon dried oregano or dried Italian herb mix – from stock
Salt and pepper to taste – from stock
Ingredients for the Crust:
2¼ cups all-purpose flour – from stock
¼ cup sugar – from stock
½ teaspoon salt – from stock
1 cup (2 sticks) unsalted butter, sliced and cut into small pieces – from stock
3 egg yolks – from stock
3 Tablespoons ice-cold water
Ingredients for Egg Wash:
1 large egg whisked with 1 Tablespoon cold water – from stock
Grand Total assuming stocked pantry: $24.09
Cost per Serving: $2.41
1. To prepare the crust, fit a food processor with the steel blade. Combine the flour, sugar, salt, pepper, and butter and process until it looks like coarse meal. Using the pulse button, gradually add the egg yolks and water just until the mixture is moistened and can be gathered into a ball. Transfer ball to a large piece of plastic wrap and gently flatten with the heel of your hand. Refrigerate several hours or overnight.
2. Prepare the filling. (This can also be done the day before baking.)
Beat the whole eggs and then stir in the ricotta cheese until well blended. Add the Prosciutto, smoked mozzarella, and Parmesan cheese. Next, season with oregano or Italian herbs, salt, and pepper. Set aside.
3. Preheat oven to 350 degrees.
4. On a well-floured counter or pastry board, roll out about three-quarters of the cold pastry, forming a large circle to fit the bottom and sides of a 10 inch spring-form pan. Carefully lay the dough inside the pan, being sure to leave a ½ inch overhang at the top.
5. Fill the prepared pan with the cheese mixture.
6. Roll out the remaining dough into a circle large enough to cover the top of the pie. Crimp the edges together.
7. With a pastry brush, paint the top of the pie with the egg wash.
8. Bake for 1 hour and 15 minutes, until crust is golden and puffed.
9. Allow to cool about forty-five minutes to an hour before cutting into slices.
Note: If you choose to prepare the filling the day before final assembly and baking, be certain to bring the mixture back to room temperature before going into the oven. This takes at least one hour, two to be safe. If you forget to take the prepared pie out of the fridge and it must go straight to the oven, allow about 1 hour and 25 minutes for baking.
The final product can be served at room temperature, or the slices gently re-warmed the day of.