Italian Savory Pie

Name: Italian Savory Pie
Ingredients: 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

16 ingredients

1 steps

Ingredients

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

Directions

1

{"0":"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.","4":"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.","6":"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."}