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Reviewed: Apr. 16, 2006

This was out of this world It is excellent it reminds me of the similar italian one, ham pie this is totally Dilicious. You get 5 STARS!!!!!!!!!!!!!!

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Chuck

	Cooking Level: Professional Home Town: West Chester, Pennsylvania, USA Living In: Summerville, South Carolina, USA
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Reviewed: Apr. 1, 2005

I made this for the first time for Easter and my family loved it!! Will definitely make it again.

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I was so excited to try this recipe, but dissappointed when I tasted it. I will say that unlike others, I did not find this difficult or time consuming at all--I thought it was super easy, with two little ones underfoot no less! However, it is very bland and definitely needs to be perked up. More veggies, spices, or other flavoring? Maybe a good shot of tabasco? My other comment is that the recipe says it makes two pies. I followed the recipe exactly, and there did not seem to be enough filling for two, but I poured half in each pie shell hoping that like quiche it would puff up. It did not, so we ended up with two paltry flat pies. I would recommend to anyone who makes this to just use one, also to forget the top crust and just do it open faced as others have recommened otherwise it is just too crusty. I definitely will not make this again so now am still on a quest to find a good Easter pie.

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5 users found this review helpful

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TROOPERTCI


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Reviewed: Apr. 23, 2003

This dish is really something. You will crave it. Even months after you eat it. I made it for Christmas morning breakfast and everyone was oohing and ahhing. Definatly a breakfast dish. Prep the fist part the night before then put it in the pastry in the morning and bake. Not too much prep time if you cook well and are organized. I don't know what kids would think of it, but I gave it a 5 in that catagory too.

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ZOSO

	Home Town: Orlando, Florida, USA
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Reviewed: Apr. 23, 2003

This was okay. I would make it again but with these changes: leave out the parsley and eggs, add garlic and parmesan cheese and mushrooms.

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2 users found this review helpful

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flowersandcandy4me

	Cooking Level: Expert Home Town: Blythewood, South Carolina, USA Living In: Apex, North Carolina, USA
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Reviewed: Apr. 23, 2003

Ever since we were newlyweds, my husband insists on having this pie for EVERY holiday. You should see his eyes light up when he discovers me preparing it - and he is a very finicky, weight concious person! It is time consuming, so I divide the tasks up. 2 days before, I cut up the cheeses and cook the sausage (I also use a combination of hot and sweet) and the eggs. The night before, I mix all the ingredients together. Then I just have to pour it into the pie shell and bake it for brunch! I also leave off the top crust. It simply isn't necessary and a look at the mixed ingredients peaks my guests' interest. Smells so good!

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3 users found this review helpful

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S107S


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Reviewed: Apr. 23, 2003

The Pie was OK. I knew I'd be the only one in my house to eat it before I made it because I am the only one that likes dinner pies. I think the pie needed a little zip. Maybe some worsteshire or some tomato, something to add a small amount of tang.

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LADY MESTRA


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Reviewed: Apr. 23, 2003

This pie was delicious! I couldn't believe how quickly it was devoured! I used a combination of hot and sweet sausage and also added some swiss cheese.

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BENSMOM


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Reviewed: Apr. 5, 2003

This is a great recipe that I have been looking for for over 30 years. My mother-in-law always made it at Easter and I misplaced my recipe about three years after her death and have not been able to find a copy of it since.

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4 users found this review helpful

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Janis


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Reviewed: Aug. 29, 2002

My pickiest eater loved this pie. She even had a slice of the leftover pie for dessert the next evening. Not sure if I'll cook again though, time consuming.

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0 users found this review helpful