Salty, Savory, Easter Pie

If you grew up in a family that made the traditional Italian holiday fare then I am sure you know exactly what I am blogging about.  If not let me open your eyes to the one food item that says Spring to me like nothing else.  It is a savory pie, made with Ham, sausage, cheese and lots of eggs, that we always had for Easter (I know I am a little late, but let's face it you don't have to celebrate Easter to enjoy this dish).  Last weekend my mom and I whipped out the old recipe and got to baking. The recipe is as follows (for those of you that need a little more direction than the below posted recipe card).

Ingredients:

1 1/2 lbs.  Ham (chopped or in run through a meat grinder)

1 1/2 lbs.  Hot Italian sausage (removed from casing and cooked)

1 1/2 lbs.  Grated jack cheese (use the biggest holes on your grater) 

1 1/2 lbs.  Ricotta Cheese (feel free to make your own, makes it oh so good)

8 hard boiled eggs (chopped)

1/2 cup parsley 

1/4 cup grated parmigiano - reggino cheese

6 raw eggs + 1 extra yolk 

black pepper to taste

Crust:

Make your favorite pie crust with less shortening/butter than normal (make enough for a top and bottom)

Pre heat your oven at 350 degrees with the rack placed in the middle.

Remove your sausage from there casings and cook, set aside to cool.

I ran all the ingredients (Minus the raw eggs, ricotta, parm, parsley, and sausage) through a meat grinder to get everything nice and minced for the pie.  Then in a big bowl (very large) i mix the ham, cooled sausage, cheeses (all three), boiled eggs and parsley together with my hands.  If you don't like getting your hands messy you can use a large wooden spoon, but make sure it is mixed well.  When all the ingredients minus the raw eggs are well mixed together, start mixing the eggs in one at time.  Once the filling is mixed well cover and set aside in the frig to while you make your crust.

Fill crust with meat and egg mixture creating a little mound on the top.

Cover with pie crust, brush top with egg yolk and make vent holes with a knife (I like to do mine in the shape of and egg because I am a dork)

Bake pie for and hour and a half. Cool on a rack and eat at room temperature.