I had no idea you could buy the filling already made?!? What a timesaver .Deliās here sell basket cheese this time of year. Fortunately they all sell pizzagaina too, so I will buy that instead!
There are so many variations and it seems to depend on what are the specialities of different regions. I can well see how Swiss cheese aka Emmentaler would work as itās commonly used in the Italian section of Switzerland.. Iām using mozzarella too.Besides the ricotta cheese, our family's version of Easter Pie uses 8 ounces of cubed Swiss cheese and a pound of fresh mozzarella. Seems to work well.
No, itās just the cheese, I just called a local bakery about ordering the completed pie, itās a little pricey at $55 for 3 pounds, but easier than making (and Iād be nibbling on the meat and cheese the whole time).I had no idea you could buy the filling already made?!? What a timesaver .
There are so many variations and it seems to depend on what are the specialities of different regions. I can well see how Swiss cheese aka Emmentaler would work as itās commonly used in the Italian section of Switzerland.. Iām using mozzarella too.
Originally, I was going to use a Pillsbury pie crust but decided to try making the crust since this is a new dish for me.
Oh, I'm using ready-made pie crusts. This is my first time making this (my late Uncle always made it) and I've never made pie crust from scratch before. Don't want to complicate things more than they already are, and make myself even more nervous about how it's going to turn out!Originally, I was going to use a Pillsbury pie crust but decided to try making the crust since this is a new dish for me.
Looks like a modified lattice top to me. Thatās what Iād tell anyone if askedIt smells amazing, but I erred on the side of caution and filled it too much rather than have it be not enough, so the vents split open on top
Ummm yum, is that thing gonna make it to Easter in your house?Made the Easter Pie. It smells amazing, but I erred on the side of caution and filled it too much rather than have it be not enough, so the vents split open on top:
Live and learn. It's still setting up nicely and just needs to be refrigerated until tomorrow before we can try it.
LoL-I went down this morning and opened the fridge to check that it had set properly, and there was already a big chunk missing. When my late uncle was made this pie Easter week he always doubled the recipe so we could eat one and still have one for the holiday.Ummm yum, is that thing gonna make it to Easter in your house?
Yep, I will be shocked if it makes it past tomorrow, might be gone tonight if word of the yumminess spreadsLoL-I went down this morning and opened the fridge to check that it had set properly, and there was already a big chunk missing. When my late uncle was made this pie Easter week he always doubled the recipe so we could eat one and still have one for the holiday.