CRUST:
2 cups flour
2 large eggs
2 teaspoon salt
1/2 cup ice water
4 ounces margarine
1 tablespoon granulated sugar
Sift dry ingredients together and cut in the margarine until blended well. Add eggs and water (a little at a time) until a dough ball can be made. Knead dough well, wrap in seran and chill for about 1 hour.
FILLING: (mix all ingredients together in bowl and set aside)
1 1/2 pounds ricotta
1 cup diced sharp provolone
1 cup diced salami
1 cup diced mozzarella
1 tablespoon white pepper
6 eggs
1 cup grated parmegiano cheese
1 cup diced ham
1/4 cup fresh chopped parsley
Roll about 3/4 of the dough thin and place in a 9″ pie tin. The dough should hang about 2″ over the edge. Fill with the filling mix. Roll out the remaining dough, lay across the top and seal the pie. Put some small slits through the top and brush with beaten egg.
Place in 375 degree preheated oven. After baking for about 20 minutes check to see if the top is puffing up. Reduce the oven to 350 degrees and continue baking for about one hour more, or until top is golden and a toothpick inserted in the middle comes out clean.
