Italian Savory Pie

• CRUST:
• 2 cups all purpose flour, plus more for surface work
• 1/4 cup sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick) unslated butter, cut into 8 pieces
• 2 lg eggs, lightly beaten
• FILLING:
• 1 lb whole ricotta milk
• 3 lg eggs
• 1/4 cup freshly grated parmesan cheese
• 1/4 lb mozzarella cheese
• 1/4 lb prosciutto, thinly sliced
• 2 tbsp chopped fresh parsley
• 1/2 tsp freshly ground pepper
• 1 lg egg, lightly beaten, for brushing

1. 1. Preheat oven to 375 with rack in center. Prepare crust; In the bowl of a food processor, combine flour, sugar, baking powder, and salt. Pulse to combine. Add butter; pulse until mixture resembles cornmeal. With processor running, add eggs and process until dough comes together and forms a ball, about 1 minute. Transfer to a lightly floured work surface, and knead until smooth.
2. 2. Prepare filling; In a large bowl, stir together ricotta, eggs, parmesan, mozzarella, prosciutto, parsley, and pepper; set aside.
3. 3. Divide dough into 2 pieces, one slightly larger than the other. Roll larger piece into 12 inch circle; gently transfer to a 9 inch glass pie dish. Place filling in pie plate and spread evenly; set aside.
4. 4. Roll remaining dough into 9x9 inch square; cut into 1/2 inch wide strips. Using strips, form a lattice over filling. Trim bottom crust, leaving a 1/2 inch overhang. Crimp edges to seal. Brush with egg, and bake until filling is firm, 40-45 minutes. Let cool completely before serving.

flour, sugar, baking powder, salt, butter, eggs, ricotta milk, eggs, freshly grated parmesan cheese, mozzarella cheese, parsley, ground pepper, egg

Taken from www.epicurious.com/recipes/member/views/italian-savory-pie-1211758 (may not work)