Author Topic: Cooking Easter Pie (Pizza Rustica) in high heat  (Read 861 times)

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Offline Grahambo

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Cooking Easter Pie (Pizza Rustica) in high heat
« on: March 29, 2013, 06:38:19 PM »
Looking for advice on cooking time for an Easter Pie in a pre-heated 550 oven on Baking Steel.  Recipes call for 45 min or longer  at 350.  Read somewhere that cutting the time in half works.  Any help appreciated.


A couple of recipes attached including a funny (and good) Sacco family easter pie recipe (best way to keep it alive is to share it)...there are many good ones out there if you look.

Best,

Mark


Offline dmcavanagh

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Re: Cooking Easter Pie (Pizza Rustica) in high heat
« Reply #1 on: April 03, 2013, 03:12:37 PM »
I made an Easter pie, but it was a different version, mine was cheese and other ingredients baked in an open deep dish pastry crust. Your recipe is somewhat similar to a "chop-chop" or garbage bread which i often make. I think your looking at a disaster trying to cook it that high on a steel. I would opt for placing it on a cookie sheet and baking around 375-400 dergee range, there are a lot of ingredients which will smoke/burn at 500+, especially with using a steel plate.

Offline patdakat345

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Re: Cooking Easter Pie (Pizza Rustica) in high heat
« Reply #2 on: April 12, 2013, 04:26:24 PM »
These pies are typically made in a glass baking dish.
The best pie, since my grandmother made them 40 years ago, is made by Carlo,s Bakery and featured in this recipe in the New York Times as on the following site:

http://www.nytimes.com/2011/03/30/dining/30feedrex.html?_r=0

I make several of these at a time on Easter.

pat

Offline dmcavanagh

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  • Location: Glenmont, NY
Re: Cooking Easter Pie (Pizza Rustica) in high heat
« Reply #3 on: April 12, 2013, 09:02:58 PM »
patdakat345

Oh, that looks very good, just added that to my "Favorites" list for future reference.


 

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