Grandmom Marino's Easter Meat Pie

Rating: 4.67 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Every Easter, my grandmother makes two of these pies and they never make it to leftovers.

By TRINITYJAE

Gallery

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
8
Yield:
1 - 9 inch pie
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

Per Serving:
407 calories; protein 15.5g; carbohydrates 26.2g; fat 26.5g; cholesterol 62mg; sodium 799.6mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Joe Bognanni
Rating: 4 stars
02/02/2009
almost the same as our family recipe only we cut up the coldcuts into small cubes Read More
Helpful
(9)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Joe Bognanni
Rating: 4 stars
02/02/2009
almost the same as our family recipe only we cut up the coldcuts into small cubes Read More
Helpful
(9)
Terry Berry Apex
Rating: 5 stars
02/28/2014
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 cold it's also an unnecessary addition and a waste of calories (save it for a plate of juicy tomatoes instead). That being said if your Nonna made it with mozzarella cheese by all means add it for the nostalgia (8 ounces ought to be plenty). The fresh parsley is a must and adds a bit of brightness to the dish. Oh and if you make just one you'll quickly learn why you should have made two. Read More
Helpful
(2)
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