It is a course traditionally present on the Perugian table during the Easter morning and it is very linked to the custom of the city in addition to be very diffused in the whole region. Currently the habit to have Easter pie is spread throughout the whole year but this haven’t caused the reduction of its consume during Easter time mainly for breakfast of Easter day. In fact exactly during that moment the family convene around the table and has its typical Easter breakfast based on blessed eggs, local delicatessen and the unfailing cheese pie. In this occasion numerous pies are prepared, in order to be plenty consumed even during the immediately previous or subsequent time.

Ingredients
500g flour
5 eggs
200g mixed ewe’s milk cheese (grated and in small pieces)
50g lard
50g extra-virgin olive oil
60g brewer’s yeast
7/8 grains of pepper
salt

Preparation method
Make a pastry combining flour, eggs, pepper, lard, oil, cheese, water, a pinch of salt and brewer’s yeast melted in tepid water.
Grease a circular deep baking-pan with the superior diameter wider than the base. Fill it with the achieved pastry until the half of the tin.
Let rise the pastry until to reach the edge of the baking tin, for about 60/90 minutes.
When the pastry will reach the edge of the baking tin, put in the oven at 160 °C letting cook the pie for about one hour.
When the cooking will be ended, take the pie away from the oven and let cool down completely before tasting it.

Note – Pie can be consumed even if not fresh. After be cooked can be easily preserved, without altering taste and quality.

Variation – Anybody who doesn’t appreciate the pepper grains in the pie, can have the same aromatic result boiling them previously in the water for 15 minutes. Filter the water and use it for pastry.