Italian Savory Pie

• 2 cups all-purpose flour, plus more for work surface
• 14 cup sugar
• 12 teaspoon baking powder
• 14 teaspoon salt
• 12 cup unsalted butter, cut into 8 pieces
• 2 large eggs, lightly beaten
• 1 lb whole milk ricotta cheese
• 3 large eggs
• 14 cup freshly grated parmesan cheese
• 14 lb mozzarella cheese
• 14 lb prosciutto, thinly sliced
• 2 tablespoons chopped fresh parsley
• 12 teaspoon fresh ground pepper
• 1 large egg, lightly beaten, for brushing

1. Preheat oven to 375 with rack in center.
2. Prepare crust; In the bowl of a food processor, combine flour, sugar, baking powder, and salt.
3. Pulse to combine.
4. Add butter; pulse until mixture resembles cornmeal.
5. With processor running, add eggs and process until dough comes together and forms a ball, about 1 minute.
6. Transfer to a lightly floured work surface, and knead until smooth, 3 to 5 minutes.
7. Prepare filling; In a large bowl, stir together ricotta, eggs, Parmesan, mozzarella, prosciutto, parsley, and pepper; set aside.
8. Divide dough into 2 pieces, one slightly larger than the other.
9. Roll larger piece into a 12-inch circle; gently transfer to a 9-inch glass pie dish.
10. Place filling in pie plate and spread evenly; set aside.
11. Roll remaining dough into a 9-by-9-inch square; cut into 1/2-inch wide strips.
12. Using strips, form a lattice pattern over filling.
13. Trim bottom crust, leaving a 1/2-inch overhang.
14. Crimp edges to seal.
15. Brush with egg, and bake until filling is firm, 40 to 45 minutes.
16. Let cool completely before serving.

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

Taken from www.food.com/recipe/italian-savory-pie-145001 (may not work)