This cold cut pie is an Italian American treat that has always been a part of our holiday buffet. Originally prepared for Easter, we now enjoy this pie during most holidays. The sweetness of the crust, paired with the saltiness of the cold cuts and egg mixture really makes a savory pie. Enjoy!
1 lb. Sliced Ham
1 lb. Sliced Salami
1 lb. Sliced Provolone
12 eggs, Beaten
1 Cup Parmesan Cheese
1 Tbsp. Black Pepper
Use Cassadele Dough (See recipe).
Roll out cassadele dough for bottom crust and place in a greased pie dish. In a separate bowl, mix the eggs, parmesan cheese and black pepper. Coat the bottom crust with about 1/4th of the beaten egg mixture. Layer sliced ham, provolone cheese and Genoa salami & top with beaten egg. Repeat layers to top of pie dish and complete with beaten egg mixture. Place top crust on and flute edges. Cut several slits in the top crust to allow steam to vent while baking. Brush with beaten egg. Bake at 350 degrees for about 1 hour, or until golden brown.