Ingredients: pie crust for 2 -crust pie 1/4 cup flour 1 egg yolk 1 Tbsp. water 1&1/2 cups dry cottage cheese (12 ounces) 3 eggs 1/3 cup grated Parmesan cheese 1/8 tsp. pepper 1 cup finely chopped fully cooked ham 1 4-oz. can mushroom stems and pieces, drained 1 6-oz. package sliced mozzarella cheese Directions:Fit half the pie dough into a 10-inch pie pan. Flute edges. Combine egg yolk and 1 Tbsp water; brush HALF the mixture over pastry shell. Prick lightly with a fork. Cut the top piece of pastry (which has been rolled into an 8&1/2 inch circle) into 6 wedges. Place wedges on an ungreased baking sheet.(DO NOT BRUSH THE WEDGES AT THIS TIME) Bake the pastry shell and wedges in a 450 degree oven till lightly browned, 8 to 10 minutes. Remove from oven; reduce oven temperature to 375 degrees. In mixing bowl beat dry cottage cheese, eggs, Parmesan cheese, and pepper at medium speed till fluffy, 3 to 4 minutes. Stir in ham and mushrooms. Arrange half the mozzarella cheese slices in baked pastry shell; pour half the ham misture over cheese-lined pastry. Repeat layers. Place pastry wedges atop pie. Brush wedges with remaining egg yolk mixture. bake. incovered. at 375 degrees toll set. about 35 minutes. (Center will look slightly watery.) Let stand 10 minutes before serving. Serves 6 |