CRUST:

1 3/4 c. flour
Pinch salt
2 tbsp. sugar
1 tsp. baking powder
1/4 lb. butter
2 eggs (and enough water to equal 1/2 c.)

FILLING:

2 lbs. Ricotta
1/4 c. grated cheese
1 egg

(If it seems too thick, loosen with a little milk.)

3/4 lb. assorted sm. chunks of meat

(I use salami, pepperoni, prosciutto or capacola.)

Place flour, salt, sugar, baking powder into a bowl and cut in the butter until crumbly. Add eggs and water mixture and stir making a soft dough. When rolling the crusts out, be generous with the flour and it won't stick.

Mix the cheeses and egg well. Add the chopped meats. Put into pie shell. Add top crust. Prick with fork. Brush center part of the crust with milk. Bake in moderate 375 degree oven for about 45 minutes until golden brown. Cover with foil if it browns too quickly.

Makes a nice full 9 inch pie.