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Easter Ham Pie


Easter Ham Pie

Easter Pie is a quiche-like savory pie filled with eggs, cheese and meat.

For the crust: •4 cups flour •1 tsp salt •1 cup Crisco •1 whole egg •⅓ cup lard •1 tbsp white vinegar •1 tbsp sugar

•1/2 cup cold water

To make pie crust: Mix flour, sugar and salt. Add lard with a pastry blender or in food processor. Slowly add liquid ingredients and mix until crumbly. Do not overmix; dough will get tough. Divide into 4 balls. Refrigerate for at least 1 hour. Roll out on floured board.

For the pie: •3 cups cubed ham •3 cups cubed cheese (Colby, cooper sharp, Swiss, Italian basket cheese and white American) •6 eggs •1 cup grated parmesan cheese

•pepper to taste

To make the pie: Preheat oven to 375°. Layer cubed ham and cheese in a pie plate lined with unbaked pie crust. (See pie crust recipe below.) Beat eggs, parmesan cheese and pepper in a small bowl. Pour egg mixture over ham and cheese. Place a top crust on pie and flute edges. Puncture top crust with a fork to vent. Bake for 55 minutes.

(yields 4)

This recipe comes from Put a Phork In It
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