Ingredients

• For the dough:
  • 6 eggs
  • 6 heaping tbsp. sugar (my mother uses a serving spoon as a “tablespoon”)
  • 1 pinch of salt
  • Grated orange rind (approx. 2 tbsp.)
  • 1/3 cup of oil
  • 5 tsp. of baking powder
  • 5 cups of flour
• For the filling:
  • 5 lbs. Ricotta cheese
  • 2 cups of “fresh cheese” also known as Basket cheese (grated)
  • 1 cup of grated parmesan cheese
  • 6 beaten eggs
  • 6 heaping tbsp. of sugar (as above) it comes out to approx. one cup of sugar
  • 2 heavy teaspoons of fresh ground black pepper (you can use more or less to your taste)
  • 2 sticks of pepperoni — or more to your taste. (Remove the outer skin by soaking the stick in hot water for a few minutes and it should come off easier, then cut the stick lengthwise and then cut in 1/8 inch slices.)

 

Method (Photos at bottom of page)

The Dough:

Add together 6 eggs, 6 heaping tbsp. sugar, 1 pinch of salt, and approx. 2 tbsp. of grated orange rind. Beat until fluffy.

Add 1/3 cup of oil, 5 tsp of baking powder, and 5 cups of flour. Mix all together. The dough should be a consistency to roll out. (It may need additional flour on the surface to prevent the dough from sticking.)

Divide this dough ball into 6-8 pieces. We make 8 pies—they are easier to handle.

Each portion will be rolled out to the size of a dinner dish — taking care not to make it too thin nor leave it too thick. Brush the inside rim edges with egg wash (one beaten egg with a little water mixed in to thin it out).

The Filling:

Mix together 5 lbs. ricotta cheese, 2 cups of grated “fresh cheese” (also known as Basket cheese), and 1 cup of grated parmesan cheese. To this, add 6 beaten eggs, 6 heaping tbsp. of sugar (it comes out to approx. one cup of sugar), and 2 heavy teaspoons of fresh ground black pepper (you can use more or less to your taste).

Soak 2 sticks of pepperoni  in hot water for a few minutes to make removal of the outer skin much easier. Remove the skin, then cut the sticks lengthwise, and then cut in 1/8 inch slices. Put the cut pepperoni into the cheese mixture and then add the egg/sugar mixture to the cheese mixture. Blend well by hand. Divide the filling into 8 even portions (or enough for the amount of pies you decide to make).

Assembling:

Spread the filling evenly on one half of the circle of dough, allowing for a ½ inch closure. Fold the dough over the filling and roll the edges once over and seal with the tines of a fork.

Carefully place the pie on the cooking sheet (use two hands), brush the entire surface and the sealed edges with the egg wash —this gives it a pretty shine after it’s baked. Place about 5 small vents in the top of the pie by using the tip of a sharp knife –(remembering the 5 wounds of crucified Christ).

Then bake in a 375 degree oven for 35 minutes. Remove from cookie sheet and cool thoroughly. These pies should be able to breathe or they will get soggy from the increased moisture content of the cheeses.

We usually put them on paper towels (2-3 layers) in a shirt box. They should be kept in a cool place. After a while they can be wrapped in tin foil for storage and/or to be given away.

– Annamarie Carcioppolo Kachurek & Laura Carcioppolo