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EASTER PIE-PIZZA CAINA BY GRANDMA COPPOLA

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Ingredients

  • NEED LOAF PANS-
  • 2 CUPS FLOUR
  • 1/2 TSP SALT 1/2 TSP PEPPER
  • 1 1/2 LEVEL TSP BAKING POWDER
  • 2 ROUNDED TBS LARD (CRISO OR SUCH)
  • FILLING
  • 8 EGGS
  • GRATED ROMANO CHEESE
  • VERY LITTLE PEPPER
  • (SAVE 1 EGG WHITE FOR TOPPING)
  • BEAT TOGETHER
  • YOU NEED HAM, PEPPERONI, SALAMI-PROSUTTI, MOOSARELLA
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directions

  • 1

    SIFT TOGETHER WITH SALT, PEPPER, BAKING POWDER, WORK THE SHORTNING AND ENOUGH COLD WATER TO MAKE THE DOUGH, JUST ABOUT 1/2 CUP OF WATER. WORK UNTIL TOGETHER AND PLACE UNDER A BOWL ABOUT 1 HR. OR MORE. THIS MAKES A TOP AND BOTTOM CRUST. (TODAY WE HAVE USED THE BREAD MACHINE JUST ON THE DOUGH SETTING, WORKS WELL.)

  • 2

    FILLING

  • 3

    AFTER EGGS HAVE BEEN BEATED GOOD, SIR IN THE FILLING WHICH CONSISTS OF hAM-PEPPERONI-SALAM-iTALIAN HAM (PROSUTTI) AND MOSARELLA. SLICE THEM ALL THIN AND CUT UP IN SMALL PIECES. (NOTE-TODAY-THIS IS WHERE SEMI-HOMADE COMES INTO PLAY-PUBLIX HAS ALREADY CHOPPED EVERYTHING FOR YOU)

  • 4

    NOW FLOUR YOUR BOARD AND ROLL OUT A LITTLE MOR THAN HALF THE DOUGH FOR THE BOTTOM CRUST. LINE A DEEP LOAF PAN, BOTTOM SIDEES WITH THIS DOUGH AND PUT IN THIS MIXTURES. ROLL OUT THE TOP CRUST. NOW WET THE EDGES OF THE BOTTOM CRUST AND PLACE ON THE TOP CRUST. NOW PRESS AND ROLL THE EDGES TOGETHER AND CURL UNDER THE EXTRA PASTRY. CUT SOME INCH SLITS IN THE TOP CRUST AND BRUSH IT WITH THE BEATEN EGG WHITE. JUST BEAT THE EGG WHITE WITH A FORK VERY LIGHTLY.

  • 5

    PUT IN A MODERATE OVEN 350 DEGREES FOR 2 1/2 HOURS. SERVE COLD OR HOT.


Recipe Notes

Edit note

WE SERVE THIS PIZZA CAINA ON EASTER DAY OR WITH OUR SATURDAY BEFORE SUPPER BECAUSE MEAT CAN ONLY BE EATEN ONCE A DAY. IT USED TO BE MY MOTHER'S TRADITION TO SERVE IT ON SATURDAY AT NOON WHEN THE CHURCH BELLS WOULD RING. WE WOULD SERVE HARD BOILED EGGS


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