italian cheese rustica pie
(1 rating)
Found this recipe in the Pillsbury Best of the Bake-Off Cookbook. I used 1-1/2 Cups of Ricotta when I made it.
(1 rating)
yield
8 serving(s)
prep time
45 Min
cook time
1 Hr
method
Bake
Ingredients For italian cheese rustica pie
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1 box(15 oz) refrigerated pie crusts, softened as directed on box
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3eggs
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1 ccubed cooked ham
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1 cricotta cheese or small curd cottage cheese
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1 cshredded mozzarella
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1 ccubed provolone or swiss cheese
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4 Tbspgrated parmesan
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1 Tbspfinely chopped fresh parsley
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1/4 tspdried oregano
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dashpepper
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1beaten egg, if desired
How To Make italian cheese rustica pie
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1Make Pie Crust as directed on box for two crust pie, using 9" pie plate. Move oven rack to lowest position. Heat oven to 375. -
2In a large bowl, slightly beat 3 eggs. Stir in ham, ricotta, mozzarella, provolone, 3 tablespoons of parmesan cheese, parsley, oregano, and pepper. Spoon mixture into pie crust-lined pan. Top with second crust; seal edges and flute. Cut slits in crust in several places. Brush beaten egg over top. Sprinkle with remaining parmesan cheese.
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3Place pan on lowest oven rack. Bake 50-60 min or until golden brown. Cover edge of crust with strips of foil after 15-20 min of baking to prevent excessive browning. Let stand 10 min before serving.
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