Pizza Rustica is one of several Italian Easter pies. It’s a traditional savory dish and usually takes a day and a half to prepare. But here is a simpler recipe.
Ingredients – for 2 pies…believe me they will fly out of the kitchen. It can keep on the counter all day.
Original recipe yields 16 servings
- 4 unbaked 9-inch pie crusts, divided
- 2 (16 ounce) containers whole-milk ricotta cheese
- 1 cup shredded mozzarella cheese
- 2 eggs
- ¼ pound pepperoni
- ½ pound sweet capicola (coppa)
- ½ pound salami
- 1 egg white, slightly beaten
Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust each into the bottom of two 9-inch pie pans.
Mix ricotta cheese, mozzarella cheese, and eggs together in a large bowl. Roughly chop the pepperoni, sweet capicola and salami; fold in chopped meats. Spoon half the mixture into each of the 2 prepared pie pans.
Top each pie with a pie crust, crimping the edges together creating a seal. Brush the top of each pie with egg white.
Bake in the preheated oven until crust is golden brown, 45 to 60 minutes. Let cool for about 10 minutes before serving.
Quick, Easy and Impressive. You can make the brownies but if you’re tight for time, buy them.
- 1 lb. brownies – cut into 1 inch cubes
- 1-2 cans whipped cream
- ½ lb. cherries – if fresh, take out the pits, or use frozen. Another trick is to buy LUXARDO cherries – they come in a heavy syrup and are the original maraschino cherries. They’re a little pricey but worth it.
- 1 cup crushed chocolate chips
- 6 wide mouth wine glasses, martini glasses (just to be fancy)
Squirt a bit of whipped cream into the bottom of the glass.
Add 2-3 cubes of brownies.
Add 2-3 cherries.
Another squirt of whipped cream.
Repeat until glass is full. Garnish with a sprinkling of chocolate chips and a cherry on top.
If you want to be even fancier, put a stick of cinnamon just to make it look pretty.