revised italian meat pie recipe

this one turned out to be the best tasting and best looking meat pie.

notes
the ingredients amounts for both the filling and dough are for a 11 x 16 inch baking pan.

dw says that a black metal pan (see picture above) works best. aluminum foil pans and glassware tend to leave the bottom crust under cooked.

you can find the prosciutto in your local supermaket but the supersaad and the basket cheese may only be found in a good italian deli.

filling
1 pound prosciutto, sliced very thin
1 pound supersaad, sliced very thin
2 pounds basket cheese in 1 pound baskets, drained overnight in fridge.
1 pound shredded whole milk mozzerella or whole mozzerella sliced thin.
2 pounds whole milk ricotta mixed with two raw eggs.
4 hard boiled eggs, sliced thin

dough
4 cups all purpose flower
2 cups crisco, melted and cooled slightly
4 eggs
8 tablespoons sugar
water, if needed

mix all dough ingrediets together except for the water. if the dough feels "loose" add some more flour. if it feels "dry" add some water. this dough is very sticky so put it in the fridge for about a half hour.

don't even try to roll this dough out, rather, just take pieces and put them in the pan and flatten them with your fingers. do this until you have the bottom and sides covered with the dough. save the extra dough for the topping

begin filling the pan starting with the prosciutto and keep layering until you have used all the ingredients.

using the remaining dough, make strips and criss cross over the top of the filling, then mix 1 tablespoon water with 1 scrambled egg yolk and brush over the top.

place pan in preheated 350 degree oven until nice and brown, about 45 minutes.

enjoy