I found this amazing recipe in Better Homes and Gardens Magazine October 1991 issue for Italian 8-Layer Pie.
It has been a family favorite for special occasions for the past 20 years (Wow, I really am getting old!).
It has been a family favorite for special occasions for the past 20 years (Wow, I really am getting old!).
The crust for this dish is very important. With members of my family being diagnosed with Celiac disease I had given up on making it altogether. But with the success of the gluten free pie crust recipe from American Test Kitchen I decided to give it another try.
The secret to the ATK pie crust is xanthan gum, sour cream and vinegar. (I forgot the xanthan gum when I made it and it still turned out fabulous. I can't wait to try it with the xanthan gum.)
For this pie there are four types of fillings that you layer twice. The first layer is a mixture of sauteed leeks and anise. The second is a mixture of ricotta, mozzarella and parmesan cheese, spinach and pesto. (This recipe was my first introduction to pesto. What a find!). The third layer is salami. The fourth is a layer of roasted red peppers.
My mouth is watering just thinking of this pie!
For recipe click here Italian 8-Layer Pie