My Aunt's
Easter Pepperoni Pie

The pepperoni version of Pizza Rustica di Pasqua.  An Italian Easter classic!

About this recipe

Every Easter, my aunt (and godmother) and her daughter would prepare their Pepperoni Pies – usually baking two dozen or more – and then distributing them to friends and relatives.  It was a special treat for me when their pie arrived each year.  I now prepare it, too – not every year, but always at Easter.

Ingredients

  • ½ pound stick pepperoni
  • 4 eggs, hard-boiled
  • 4 ounces brick Mozzarella cheese
  • 4 eggs, beaten
  • ¼ teaspoon pepper, coarsely ground
  • 4 cups flour
  • 5 jumbo eggs
  • 5 tablespoons shortening
  • 2 teaspoons baking soda
  • 1/8 teaspoon salt
  • 1 tablespoon water

Directions

  1. Cut the pepperoni and cheese into ½-inch cubes; and slice the hard-boiled eggs.  Mix with the beaten egg and pepper until all ingredients are moist.
  2. To make the pie crust, combine and mix the remaining six ingredients.  Divide the dough into two equal portions.  On a lightly floured surface, or between two layers of lightly floured waxed paper, roll each portion into a twelve-inch diameter circular sheet about 1/8 inch thick.
  3. Place half the pepperoni and cheese mixture on each dough sheet.  Fold each sheet (like a large ravioli) and seal the semicircular edge with the tines of a fork.  Pierce the top crust with a knife in several place, and lightly brush the top of the pie with beaten egg.
  4. Bake the two pies at 350° F until the top is golden brown, or about 30 - 40 minutes.
Pizza Rustica di Pasqua.
Ready for serving.

Notes

  • I use fresh mozzarella cheese instead of the brick cheese.  Also, since I prefer to weigh ingredients when baking for more consistency, 4 cups of flour weighs 18 ounces.  Finally, I am uncertain which shortening my aunt used, but I prefer a combination of 3 parts unsalted butter and 1 part lard (or about 3½ tablespoons butter and 1½ tablespoons lard for this recipe).
  • There are several alternative choices for the pepperoni and cheese in this recipe, assuming the weight balance between the two is roughly maintained.  Meat options include cooked ham or sausage, mortadella, capicola, soppressata, and prosciutto.  Provolone, ricotta, and Parmigiano-Reggiano are the favored cheese options.
Posted: January 2014; Pictures added: February 2015.