Matty's Easter Pie Appetizer Amish recipes

Easter Pie is similar to a fancy quiche. This particular recipe may e served in very small slices as an appetizer, or in larger squares as part of a main course. It is an old Italian recipe, where the original ingredients were not measured, but, like most old recipes, passed on with a motion of the hand--:about this much of each meat and cheese." Some Italian families use pizza dough instead of pastry crust.
Beautiful when cut, the individual pieces look like ribbons of red and yellow.

For dough, mix all the ingredients with a fork in a medium-sized bowl until well blended and until the dough forms a ball. Roll out on floured surface or between waxed paper until 1/4" thick and large enough to line a 9" x 13" baking pan. This dough is very rich,. If it breaks while being rolled out, put all the pieces in the pan and pat until the pan is completely lined.
For the filling, to save time, line the meats upon a working surface with the cheeses in the center. Place the beaten eggs next to the pastry-lined baking pan, each slice to be dipped in the eggs. Start with half of the sliced ham, placing a layer on the bottom, following with a layer of cheese, then a layer of half of the hard salami, then a layer of cheese, then a layer of half of the cooked salami then a layer of cheese, half the pepperoni, layer of cheese, alternating provolone and mozzarella, etc., until everything has been used. Any leftover egg should be poured over the top. Bake in a preheated slow oven 325° F. for 2 hours. Cool and refrigerate. Serve small portions, about 1/2" thick, as this is very rich. Pie will keep for at least a week in the refrigerator. Perfect when served with a light wine either as an appetizer or as a light lunch.'

Serves 24-60 Fills 9" x 13" baking pan.

Pastry:
1-2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup salad oil
1/4 cup milk

Filling:
12 eggs, well beaten
3/4 pound ham (prosciutto or home-cured, sliced thinly)
3/4 pound hard salami, sliced thin
3/4 pound cooked salami, sliced thin
3/4 pound pepperoni, sliced thin
1½ pounds provolone cheese, sliced
1 pound mozzarella cheese, grated

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