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italian cheese rustica pie

(1 rating)
Recipe by
Jen Geelen
Wahiawa, HI

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

  • 1 box
    (15 oz) refrigerated pie crusts, softened as directed on box
  • 3
  • 1 c
    cubed cooked ham
  • 1 c
    ricotta cheese or small curd cottage cheese
  • 1 c
    shredded mozzarella
  • 1 c
    cubed provolone or swiss cheese
  • 4 Tbsp
    grated parmesan
  • 1 Tbsp
    finely chopped fresh parsley
  • 1/4 tsp
    dried oregano
  • dash
  • 1
    beaten egg, if desired

How To Make italian cheese rustica pie

  • 1
    Make Pie Crust as directed on box for two crust pie, using 9" pie plate. Move oven rack to lowest position. Heat oven to 375.
  • 2
    In 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.
  • 3
    Place 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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