Italian Savory Pie

Name: Italian Savory Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1 Pie
Ingredients: 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; 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

Submitted by Ingy1171

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

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Ready In:: 1hr
Ingredients:: 14
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

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, 3 to 5 minutes.
Prepare filling; In a large bowl, stir together ricotta, eggs, Parmesan, mozzarella, prosciutto, parsley, and pepper; set aside.
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.
Place filling in pie plate and spread evenly; set aside.
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.

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RECIPE SUBMITTED BY

Ingy1171

Seattle, WA

I've just returned to the States after living in Japan for 2 years and am undergoing some major life changes. It's great to be able to buy good coffee, licorice and tortillas again! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"><img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> Ratings: I often give 4 or 5 star ratings, but I usually only try recipes that I know I'll like. 5 Stars - it was fantastic and I wouldn't change a thing. 4 stars - it's a very good recipe, will make again but changed it just a little. 3 stars - it was an okay recipe, but there were things I'd definitely change if I made it again. 2 stars - the recipe really didn't impress us much (by us I mean the hubby and myself) 1 star - there might have been something wrong with the recipe posting to begin with, because it was a complete failure (I haven't had any of these!)

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