EASTER PIE

For the crust:

• 3 sticks margarine
• 4 egg yolks
• 4 c.  flour
• 1/4 c.  milk
• 1/4 c.  warm water
• 1 pkg.  dry yeast

For the filling:

• 3 lb.  Ricotta cheese
• 1 basket cheese (a white, mild cheese sold in Italian groceries around Christmas and Easter)
• 1.5 lb.  pepperoni
•  2 eggs
• 1/2 tsp.  salt
• 2 T.  chopped parsley

1. Combine yeast and warm water; set aside.
2. Cut margarine into flour and blend well.
3. Add beaten yolks, milk, and yeast.
4. Knead dough and divide into three balls.
5. Roll out two bottom crusts to fit 9″ pie plates.
6. Dice basket cheese and pepperoni and add to egg yolks.
7. Add the rest of the filling ingredients.
8. Mix well and pour into pie shells.
9. Roll out remaining dough and cut into strips.
10. Weave into lattice over top of the pies and brush with milk.
11. Bake at 350F until golden brown.
12. Serve at room temperature or slightly chilled.
13. Makes 12 generous lunch servings.

- Thanks Kari!

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