CRUST:

2 cups all-purpose flour
1/2 tsp. salt
3 tbsp. vegetable shortening, butter, or lard
1 egg
2 tbsp. sugar
1/4 cake yeast or 1/2 tsp. active dry yeast
1/2 cup milk

Preheat oven to 350°F.

Dissolve yeast in warm water (85°F for fresh cake yeast or 115°F for dry yeast). Add slightly beaten eggs and sugar. Mix salt into flour. Cut vegetable shortening (or butter or lard) into flour. Add liquid mixture to flour and mix well. Roll out dough into 2 crusts as you would for apple pie, cutting steam slits in top crust.

FILLING:

2 cups chopped ham or prosciutto
5 eggs
1/3 cup grating cheese
1/2 cup ricotta cheese
dash of pepper

Beat eggs. Then mix in cheeses and ham. Fill pie crust with egg mixture. (Sometimes we add a thin layer of baby spinach but this is optional.) Attach top crust.

Bake in preheated 350°F degrees for about 1 hour or until knife comes out clean from pie. Refrigerate after cooling.

Take pie out of pan before refrigerating to keep the bottom crust from getting soggy. Storing the pie on a sheet of parchment or wax paper also helps.

Submitted by: Belle