2 Reviews of Italian Easter Pie /Pizza Rustica (Aka "ham Pie")

From: Richard-NYC

On Apr 16, 2006

I always made this using my mom's recipe which included assorted inported Italian cold cuts and sausages. This year I made Dee's version. I used purchases pizza dough--followed the filling ingredients to a T and baked it all in a 9x 13 for an about a hour. It was so delicious---We all loved it! Thanks Dee!

From: CHRISSYG

On Apr 9, 2007

I want to say thank you so much for posting this recipe, Dee. This meant so much to me and my family. Nearly every Italian family that makes this has their own version of this recipe. Some use pepperoni, some use soprasad (sp?), some have hard boiled eggs, some have pasta… the variations go on forever. Your recipe is almost EXACTLY the same as my Grandmom used to make. The only difference is that we used ‘basket cheese’ which is a drained ricotta (possibly what is known as ricotta salata but I’m not sure) in stead of mozzarella, and we used to have Grandpops’ made salami in place of cooked ham. YES this is a long process, but SO WORTH IT! Dee, my father had tears in his eyes after tasting this and said, “Now it’s Easter!� Every year, the goal is to get the ham pie and rice pie “as good as Grandmom’s� and this year, WE DID IT! (I’m saying we, because I couldn’t have done it without your recipe) I doubled everything with no problems (even actually a little filling left over) and had to bake a little longer but that may be because the oven is on its way out the door. So THANKS AGAIN for sharing this, delicious, rich, slightly salty wonderful recipe!