Name: Savory Ham and Egg Easter Pie
Prep time: 45 min
Cook time: 25 min
Total time: 140 min
Yield: 24
Ingredients: 5 cups King Arthur Italian-Style Flour or King Arthur Unbleached All-Purpose Flour, 530g Italian-Style or 570g all-purpose; 2 tsp table salt; 2 tsp instant yeast; 2 tbsp granulated sugar, 25g; 6 tbsp King Arthur Easy Roll Dough Improver or nonfat dry milk, 53g dough improver or 35g dry milk, optional but helpful; ¼ cup olive oil, 39g; 1 cup water, lukewarm, plus 2 tablespoons (283g total); 12 large eggs, 6 hard-boiled, 6 raw; 1 lb ham, full-flavored, 454g; 2 cups ricotta cheese, part-skim preferred, 454g; 1 cup Parmesan cheese, freshly grated, lightly packed, 99g; salt and pepper, to taste; ¼–½ cup parsley, fresh preferred, chopped, 11g to 25g; 1 large egg; 2 tbsp granulated sugar, 25g

Savory Ham and Egg Easter Pie

A double-crust stuffed pizza filled with ham, eggs, and cheese, traditionally enjoyed in Italian households the day before Easter.

Prep45 min

Cook25 min

Total2h 20m

DifficultyMedium

Servings24

This hearty Easter pie combines a soft, rich dough with a savory filling of ham, hard-boiled and raw eggs, ricotta, and Parmesan. The double crust is sealed and topped with a sweet egg wash, creating a beautiful golden finish.

Perfect for a festive brunch or as a make-ahead dish, it can be served warm or at room temperature. The filling is generously packed, making each slice a satisfying bite.

Method

To make the dough: Combine all the dough ingredients — by hand, mixer, or bread machine — mixing and kneading until you have a soft, smooth dough.
Place the dough in a lightly greased bowl, cover, and let it rise for 1 to 2 hours, until it is quite puffy and nearly doubled in bulk. While the dough is rising, make the filling.
To make the filling: Hard-boil and peel 6 of the eggs.
Place the hard-boiled eggs, ham (cut into chunks), and fresh parsley in the work bowl of a food processor. Process until chopped and combined. Do not over-process; the ham and eggs should still be a bit chunky. Alternatively, dice the eggs and ham by hand.
Combine the ham, boiled eggs, and parsley with the raw eggs, ricotta, and Parmesan. Season with salt and about 1/2 teaspoon coarsely ground black pepper.
Lightly grease (or line with parchment paper) two 12-inch pizza pans.
Deflate the dough and divide it into four pieces. Roll two pieces into circles to fit your pans.
Divide the filling evenly between the two crusts, covering them to within 1 inch of their edges. Use a generous 3 cups (about 27 ounces, 765g) 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 scissors, cut a 1-inch hole in the very center of each top crust; this will allow steam to escape.
To make the topping: Whisk together the egg and sugar until the sugar has dissolved. Brush each crust with some of the topping; this will yield a golden brown, shiny crust with a mildly sweet flavor, a perfect complement to the salty ham.
Let the pies rest while you preheat your oven to 350°F, about 15 minutes. They do not need to be covered.
Bake the pies for about 25 minutes, until they are a deep golden brown. Remove from the oven and carefully slide them off the pan/parchment onto a rack to cool.
Serve warm or at room temperature. Refrigerate any leftovers for up to 4 days.

💡 Tips

For best results, use full-flavored ham like prosciutto or smoked ham.
Let the pies cool completely before slicing to keep the filling intact.
You can prepare the dough and filling a day ahead and assemble just before baking.

Savory Ham and Egg Easter Pie

Ingredients

Dough

Filling

Topping

Method

💡 Tips

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