Italian Cheese-and-Ham Pie

Ingredients

• 1 container 16-ounce (2 cups) creamed cottage cheese
• 1 container 15- or 16-ounce (2 cups) ricotta cheese
• 2 cup 3/4 pound diced cooked ham
• ⅔ cup grated Parmesan cheese
• 3 eggs
• 2 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp pepper
• 2 pkg or sticks for 4 crusts piecrust mix for 2-crust pie
• 1 egg yolk, slightly beaten

Method

1. Early in the day or the day before serving: In a medium bowl, mix well the first 8 ingredients (cottage cheese, ricotta, ham, Parmesan, eggs, Italian seasoning, salt and pepper); set aside.
2. Preheat the oven to 375 degrees F. In a large bowl, prepare the piecrust mixes as the package labels direct but make up both packages at once. With your hands, shape 2/3 of the pastry into a large ball; shape the remaining pastry into another ball.
3. On a lightly floured surface, with a lightly floured rolling pin, roll the large ball into a 16-inch circle, about 1/8 inch thick. Fold the circle into fourths and carefully lift into a 10-inch springform pan; unfold. With your fingers, lightly press the pastry into the bottom and sides of the pan; trim the edges of the pastry to make it even with the rim of the pan. Brush the pastry with some beaten egg yolk. Spoon the cheese mixture into the pastry-lined pan; fold the edges of the pastry over the filling; brush with some beaten egg yolk.
4. Roll the remaining pastry ball into a 10-inch circle. With a knife, cut a design in the pastry. Place the pastry circle over the filling in the pan, pressing lightly around the edges to seal; brush the top with the remaining egg yolk. Bake the pie 1 hour or until a knife inserted in the center comes out clean. Cool the pie in the refrigerator until serving time.
5. To serve: Carefully remove the sides of the springform pan. Cut the pie into wedges.

Notes

Makes 10 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom