Italian Easter Pie

Italian Easter Pie (Double Crust Stuffed Pizza)


CRUST
5 cups Italian-Style Flour or 4 3/4 cups Unbleached All-Purpose Flour
2 teaspoons salt
2 teaspoons instant yeast
2 tablespoons sugar
6 tablespoons King Arthur Easy-Roll Dough Improver (optional but very
helpful) or nonfat dry milk
1/4 cup olive oil
1 cup + 2 tablespoons lukewarm water*

FILLING
1 dozen large eggs
1 pound good-quality full-flavored ham
2 cups ricotta cheese part-skim preferred
1 cup freshly grated Parmesan cheese -- lightly packed
salt -- to taste coarsely ground
black pepper -- to taste
parsley, fresh -- to taste
GLAZE
1 large egg
2 tablespoons sugar

Mix and knead together all of the dough ingredients - by hand, in a mixer,
or in a bread machine - until you've made a soft, smooth dough.

Place the dough in a lightly greased bowl, cover, and allow it to rise for 1
to 2 hours, until it?s quite puffy, nearly doubled in bulk. While the dough
is rising, make the filling.

Hard-boil and peel 6 of the eggs.

Place the hard-boiled eggs, ham (cut in chunks), and fresh parsley (1/2 cup
or so) in the work bowl of a food processor. Process until chopped and
combined. Don't over-process; the ham and eggs should still be a bit chunky.
You can also simply dice the eggs and ham, and chop the parsley, if you
don't have a food processor.

Combine the ham, boiled eggs, and parsley with the raw eggs, ricotta, and
Parmesan. Season to taste with salt and about 1/2 teaspoon coarsely ground
black pepper. If the ham is salty, you may not need any salt at all.

Deflate the dough, and divide it into four pieces.

Roll two of the dough pieces into rounds about 13" in diameter, and place
them on lightly greased or parchment-lined 12" pizza pans. Or roll into
ovals about 10" x 14", and place on two lightly greased or parchment-lined
baking sheets. Note: If you're using parchment, it's easiest to roll right
on the parchment, then lift the crusts, parchment and all, onto the pans.

Divide the filling evenly between the two crusts, covering them to within 1"
of their edges. You'll use a generous 3 cups (about 27 ounces) for each
crust.

Roll out the other two pieces of dough, and place them atop the filled
crusts, gently stretching them, if necessary, to cover the filling. Seal the
crust edges by rolling the bottom crust up over the top, and pinching
together.

Using a sharp knife or pair of scissors, cut a 1" hole in the very center of
each top crust; this will allow steam to escape.

Make the topping by whisking together the egg and sugar until the sugar has
dissolved. Paint each crust with some of the topping; this will yield a
golden brown, shiny crust with mildly sweet flavor, a perfect foil for the
salty ham.

Allow the pies to rest while you preheat your oven to 350°F, about 15
minutes. They don't need to be covered.

Bake the pies for about 25 minutes, until they're a deep, golden brown.
Remove them from the oven, and carefully slide them off the pan/parchment
and onto on a rack to cool.

Serve warm or at room temperature. Refrigerate any leftovers.

*If you use all-purpose flour increase the water to 1 1/2 cups (12 Ounces)

**If you use all-purpose flour, increase the water to 1 1/2 cups (12 ounces)

Source: "http://www.kingarthurflour.com April, 2011"
Yield: "2 large pies"
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NOTES : Easter pie, a double-crust "stuffed pizza" filled with ham, eggs,
and cheese, is traditionally eaten in Italian households the day before
Easter.