This traditional Italian favorite is known by these names as well as others and at holidays or on any feast occasion.

PIE CRUST:

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

Sift dry ingredients together. Blend shortening into sifted flour with fork. Mix egg with cold water. Add to flour and mix until a ball is formed. Refrigerate.

FILLING:

2 hard boiled eggs, diced
1/2 lb. pepperoni, diced
3/4 lb. fresh Italian ground sausage
Meat browned lightly in 1 tablespoon olive oil
2 oz. ham, chopped
1/4 lb. Prosciutto
8 oz. mozzarella cheese, diced
1 level tbsp. grated Romano cheese
1 lg. fresh Ricotta (basket) cheese
2 eggs
Dash of salt

Note: Fresh Ricotta (also known as basket cheese) can be found in Italian markets or specialty cheese sections of the supermarket during the Easter season. It is packed into plastic baskets in a water-brine solution for sale.

Combine fresh Ricotta, salt and grated Italian cheese. Add two eggs, one at a time, beating after each addition with a wooden spoon. Add cooked sausage meat with other meats; and coarsely diced boiled eggs (mix gently after eggs are added. Sprinkle with freshly cracked black pepper.

Prepare the pie crust pastry following the directions above. Divide dough into 2 halves (one top and one bottom crust portion).

Roll out on a lightly floured pastry board and place in a 10 inch deep pie pan. Prick dough with fork.

Pour filling mixture into the pastry-lined pie pan. Cover with the rolled out top crust. Trim and crimp edges to seal, leaving about 1/2 inch of dough over the edges. Fold the dough under and back, flute thickly.

Cut slits in the pie crust to allow steam to escape so that pie will not become soggy. Brush top of crust with a tablespoon of water before placing in a preheated oven.

Bake in a 400°F degree oven for 15 minutes, then reduce temperature to 325°F and bake 45 minutes more.

For a brown golden top crust brush beaten egg on a few minutes before taking pie out of oven. Repeat. Remove from oven, let stand 5 minutes. Can be eaten hot or cold. Slice or cut squares.