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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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GRANDMA CLARE'S ITALIAN CHEESE PIE
Primary category: Entrees
Ingredients1/2 lb super sharp provolone
1/2 lb sharp provolone
1/4 lb Genoa salami
1/4 lb boiled ham
(The above ingredients should be bought in 1/4-inch slices and then diced into smaller pieces.)
2 c shredded mozzarella
1 32-oz container ricotta cheese
1/2 lb grated Locatelli Romano or pecorino cheese
2 deep dish pie crusts (frozen or your recipe) or 4 regular pie crusts
Dice all meats and cheeses into small pieces (1/4 inch).
In a very large mixing bowl, combine all ingredients except crusts. Mix well, making sure that all ingredients are distributed through the ricotta mixture evenly.
Spoon the ingredients into pie crusts. For a more decorative look, apply strips of pie crust to the top of the pie in a basketweave pattern.
Bake at 350° until the top of the pie is a dark golden brown and the center is set (approximately 1 hour and 15 minutes).
Allow to cool about 45 minutes before slicing. You can freeze any extra pies you make. This pie is delicious cold but we always enjoy it more when it is warm.