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My review
Grandmom Marino's Easter Meat Pie
3 made it |
2 reviews
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TRINITYJAE
"Every Easter, my grandmother makes two of these pies and they never make it to leftovers."
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Ingredients
1 h servings 407Original recipe yields 8 servings (1 - 9 inch pie)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Newest
1/30/2009
almost the same as our family recipe only we cut up the coldcuts into small cubes
2/28/2014
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...