INGREDIENTS

    Filling
  • 3 lbs bulk sweet Italian sausage
  • 3 lbs ricotta cheese
  • 7 eggs
  • 8 tablespoons grated parmesan cheese
  • 1 lb grated mozzarella cheese
  • 1/3 cup fresh parsley , chopped

    • Crust

  • 5 cups all-purpose flour
  • 1/2 cup margarine , room temperature
  • 8 eggs
  • 1 egg , beaten

DIRECTIONS

  1. To make filling-.
  2. In a large pan, brown sausage meat until no longer pink.Place in colander and rinse with water to remove excess fat.Drain well and cool.
  3. In a large bowl, mix ricotta and eggs until well blended. Add grated cheese, mozzarella and parsley.Add cooled sausage meat.Mix well and set aside while making crust.
  4. To make crust-.
  5. Mix flour, margarine and 8 eggs until dough is formed.Knead a few minutes until dough is smooth and elastic.Divide dough into four pieces.Roll out each piece large enough to fit a 10" pie plate.Fill pie shells with sausage filling and cover with top crust.Seal top and bottom crust with beaten egg; pinch and seal crust.Brush top of pies with beaten egg and bake at 350F for 50 minutes.Pie should be deep golden brown.
  6. This pie tastes best served at room temperature or chilled.(Do not re-heat in microwave, pie becomes watery).