Tomato ricotta pie from Pie for Everyone: Recipes and Stories from Petee's Pie, New York's Best Pie Shop (page 200) by Petra Paredez

  • basil
  • Parmesan cheese
  • Show all ingredients...

  • EYB Comments

    Can substitute the book’s “Butter pastry dough” or “Whole-wheat pastry dough” for the “Rye pastry dough” specified in this recipe, and pecorino cheese or Gruyère cheese for Parmesan cheese.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book’s “Butter pastry dough” or “Whole-wheat pastry dough” for the “Rye pastry dough” specified in this recipe, and pecorino cheese or Gruyère cheese for Parmesan cheese.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.