Everyone who makes this pie at Eastertime has their own way of doing it.The reason for making this is to break the fast of Lent with a bountiful meal with a layering of meats, eggs and cheeses.Some traditions are to make 12 layer for the twelve apostle.It could also serve as an appetizer if you cut small slices and put them on a platter.
1place your pie crust in the bottom of a round deep dish pie plate. This recipe makes two pies.Begin to layer meats in this way:Pepperoni slices,a bit of beaten egg,mortadella,1/4 of the mozzarella as there will be two layers of this per pie,capicola, a bit of beaten eggs, provolone,sliced hard boiled eggs,prosciutto,a bit of beaten eggs,1/4 of the mozzarella, genoa salami and the rest of beaten eggs.Press down gently on the top layer to disperse the beaten eggs.Top with additional pie crust.Vent top crust with a knife by make a symbolic cross on each.
2Brush with a beaten egg white to help crust shine.Bake at 350 degrees for one hour.
3NOTE: You can substitute any other deli meat or cheese you prefer. Basket cheese was the cheese my grandmother used but not always available except for easter time.I have also made this with pizza dough as the crust instead of pie crust and used a pam sprayed springform pan.If you count the crust,there are twelve layers to this pie. God Bless!