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Grandmom Marino's Easter Meat Pie


"Every Easter, my grandmother makes two of these pies and they never make it to leftovers."
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1 h servings 407 cals
Original recipe yields 8 servings (1 - 9 inch pie)

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  • Prep

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Tear the ham and salami into small pieces and place in a medium bowl. Stir in the ricotta cheese, egg and parsley. Season with salt and pepper. Set aside. Press one pie crust into a 9 inch pie plate and fill with the meat mixture. Cover with the other pie crust and press the edges together to seal. Cut a few slits in the top to vent steam.
  3. Bake for 45 minutes in the preheated oven, until the crust is golden brown and filling is set. Cool to room temperature, then refrigerate until cold before serving.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 407 calories; 26.5 g fat; 26.2 g carbohydrates; 15.5 g protein; 62 mg cholesterol; 800 mg sodium. Full nutrition

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Read all reviews 2
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almost the same as our family recipe only we cut up the coldcuts into small cubes

There are many variations of this recipe, however due to the omission of mozzarella cheese, this is the one I consider to be authentic. Because this pie is eaten after it cools to room temp or c...