Pastry (bottom crust and top)
16 oz. Ricotta cheese
4 oz. pepperoni or salami
2 tbsp. grated Parmesan cheese
1 egg, slightly beaten
1/2 tsp. salt
1/2 tsp. pepper (I use less)
4 oz. Prosciutto or Virginia ham
3 hard boiled eggs, sliced
1 egg white

Mix Ricotta, pepperoni, Parmesan cheese, egg, salt and pepper; spread in pastry lined pie plate. Top with half of the ham, egg slices and then remaining ham in layers.

Cover with top crust, trim overhanging edge of pastry 1 inch from edge of plate and flute edge and decorate. Brush top with egg white. Bake until top is golden brown, at least 30 minutes. Let stand 15 minutes before serving.