{"id":1939,"date":"2023-05-20T18:52:38","date_gmt":"2023-05-20T18:52:38","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=1939"},"modified":"2024-11-07T17:06:21","modified_gmt":"2024-11-07T17:06:21","slug":"easter-ham-pie","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/easter-ham-pie\/","title":{"rendered":"Easter Ham Pie"},"content":{"rendered":"\n
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Photo by Michelle Weston<\/figcaption><\/figure>\n<\/div>\n\n\n\n
<\/div>\n<\/div>\n\n\n\n

From the kitchen of Kathy Fitch<\/h4>\n\n\n

Crust:<\/p>\n

With a fork or wire pastry blender, mix together:<\/p>\n

2 c flour
<\/strong><\/em><\/p>\n

1\/2 c Crisco<\/strong><\/em><\/p>\n

Pinch baking powder<\/strong><\/em><\/p>\n

Add:<\/p>\n

1 large egg (or 2 small), beaten<\/strong><\/em><\/p>\n

Enough\u00a0milk\u00a0<\/strong><\/em>to hold together<\/p>\n

Roll dough into two balls.<\/p>\n

Filling:<\/p>\n

1 (8 oz) package pepperoni, cut in pieces
<\/strong><\/em><\/p>\n

1\/4 pound ham slices, diced
<\/strong><\/em><\/p>\n

4 eggs, beaten
<\/strong><\/em><\/p>\n

1\/2 pound basket cheese, cut in pieces*
<\/strong><\/em><\/p>\n

* I use 8 oz sharp cheddar instead<\/strong><\/em><\/p>\n

1\/2 c Romano cheese, grated<\/strong><\/em><\/p>\n

salt & pepper<\/strong><\/em><\/p>\n

Combine filling ingredients.<\/p>\n

Roll each dough ball to fit a 10 x 8 pan.<\/p>\n

Place one crust in pan, covering bottom and sides.<\/p>\n

Add filling.<\/p>\n

Top with second crust, sealing top crust to bottom crust.<\/p>\n

Cut slits on top.<\/p>\n

Brush top crust with\u00a0beaten egg<\/em><\/strong>.<\/p>\n

Bake @ 425, 1 hour.<\/p>\n

Delicious warm or cold.<\/p>\n

Refrigerate after it cools.<\/p>\n

NOTES<\/p>\n