Italian Savory Pie

The cheeses in this pie create a melt in your mouth filling. Recipe from Cindy Smithy.

• Ready In: 1 hr
• Yields: 1 Pie

Ingredients

• For the Crust

• 2  cups all-purpose flour, plus more for work surface
• 1⁄4 cup sugar
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup unsalted butter, cut into 8 pieces
• 2  large eggs, lightly beaten

• For the Filling

• 1  lb whole milk ricotta cheese
• 3  large eggs
• 1⁄4 cup  freshly grated parmesan cheese
• 1⁄4 lb mozzarella cheese
• 1⁄4 lb prosciutto, thinly sliced
• 2  tablespoons  chopped fresh parsley
• 1⁄2 teaspoon fresh ground pepper
• 1  large egg, lightly beaten, for brushing

Directions

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.
2. 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.
3. Transfer to a lightly floured work surface, and knead until smooth, 3 to 5 minutes.
4. Prepare filling; In a large bowl, stir together ricotta, eggs, Parmesan, mozzarella, prosciutto, parsley, and pepper; set aside.
5. Divide dough into 2 pieces, one slightly larger than the other. Roll larger piece into a 12-inch circle; gently transfer to a 9-inch glass pie dish.
6. Place filling in pie plate and spread evenly; set aside.
7. Roll remaining dough into a 9-by-9-inch square; cut into 1/2-inch wide strips. Using strips, form a lattice pattern 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 to 45 minutes. Let cool completely before serving.