Recipe courtesy Angie Derr, Lombardino's
Yields one 9-inch pie
1 pound ricotta cheese
2 cups shredded mozzarella cheese
3/4 cup grated Parmesan cheese
1/4 pound thinly sliced prosciutto
1/2 teaspoon pepper
1/4 teaspoon salt
2 tablespoons chopped fresh parsley
1 double crust pie dough, bottom crust fit into a 9-inch pie plate, top crust rolled to a 12-inch circle and refrigerated
Adjust an oven rack to the lowest position and heat the oven to 375 degrees. Process the ricotta in a food processor until smooth. Transfer to a large bowl and mix in the mozzarella, Parmesan, prosciutto, pepper, salt and parsley until incorporated. In a separate medium bowl, beat 3 eggs until well combined; add to the ricotta mixture. Cover and refrigerate until ready to use (up to 24 hours).
Spoon the filling into the pie crust. Top with the remaining dough. Trim and press the top and bottom crusts together, then tuck the edges underneath. Crimp the dough evenly around the edge with your fingers.
Beat the remaining egg in a small bowl. Cut four 2-inch slits in the top of the dough. Brush with the beaten egg. Bake at 375 degrees for 45 to 55 minutes. Cool to room temperature, about 90 minutes.