CRUST:

2 c. flour
2/3 tsp. baking powder
1/2 tsp. salt
3 tbsp. shortening
1 egg
1/2 c. cold water

FILLING FOR 2 PIES:

2 lbs. ricotta
1/2 lb. prosciutto, sliced
1 1/2 lbs. Mozzarella, sliced
6 hard boiled eggs, sliced
1/2 lb. grated Romano cheese
1/2 lb. pepperoni, sliced
1/2 lb. provolone, sliced
1/2 lb. Genoa salami , sliced
1/2 lb. ham, sliced

Crust: Mix dry ingredients together. Blend shortening into dry ingredients with fork. Mix egg with cold water add to flour mixture. Mix until ball is formed. Divide dough in half. Roll out and line 2 deep dish pie dishes.

Filling: Mix 1 egg, 1/2 cup dried or fresh Italian parsley and a dash of salt to taste to ricotta cheese. Mix well. Layer all ingredients on pie shell as you would lasagna using all ingredients or until dishes are filled. Roll out the remaining dough and top both pies. Cut slits on top of each pie.

Bake at 400 degrees for 15 minutes lower to 350 degrees and bake until golden brown. Just before pies are done brush tops of crust with beaten egg. Remove from oven and cool completely. Keep refrigerated.