8 c. flour
3 tbsp. baking powder
1 lb. Crisco
6 eggs
Water

Grease pan. Measure flour on board or table, make well in flour and add all ingredients making sure to add enough water to work dough. Keep mixing the mixture until smooth and easy to handle. Roll out half dough and place in greased pan.

FILLING:

2 lbs. Ricotta
1/4 lb. provolone
1/2 lb. pepperoni
1/4 lb. cappicola
1 c. grated cheese
1 lb. mozzarella
1/4 lb. salami
1/4 lb. prosivittio
6 hard boiled egs

Mix all ingredients together and pour in crust. Roll out remaining dough to fit over pie, flute edges and prick with fork. Beat up 2 egg yolks and brush over top of crust. Bake at 400 degrees for 1 hour or until golden brown.