Reviewed: Mar. 31, 2002

5 stars overall! My Italian father-in-law missed his traditional easter with "ham pie" so I made this as a surprise. He hasn't tried it yet, but the rest of the family LOVED it! Thanks for sharing!

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HHECKLER

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Reviewed: Mar. 30, 2002

This was my first attempt at making an Easter meat pie. I have had several others that friends have made. THis was a little lighter than theirs, and I liked it better. The only change I made was I left off the top crust, and baked till the chese was a golden color. Absolutely perfect!! Thanks

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GEORGE OWEN

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Reviewed: Mar. 29, 2002

Haven't eaten it yet since I have made it for Easter Sunday-I will let you know. One thing to note that is important. If you don't read the whole recipe and just write down ingredients (like I did) you will be 2 pie crusts short after you fill the crusts. It states 2-9 inch crusts. You will need 4 for this recipe. It never mentioned making it ahead of time and serving ideas. Serve warm or cold???

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SANDSABAR

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Reviewed: Mar. 29, 2002

This was way too salty & also my husband had to run & get 2 more pie shells because there was way too much filling & we even cut down some of the lunch meat. Will not be making this again!

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