EASTER PIE

EASTER PIE (MAKES 4 9inch PIES)<><><>5lb. BAG OF FLOUR,<><>4-5 Tbsp CRISCO SHORTENING,<><>4 EXTRA EGGS<><>7 CUPS OF MILK/ WATER (half of each) <><><><><><><>DASH OF SALT<><>4 lbs BOILED HAM ( SLICED THIN AND PATTED DRY.<><><><><>><><>4 lbs GENOA SALAMI<><><>3 QUARTS RICOTTA CHEESE MIXED//WITH 4 doz. EGGS<><>MIX DOUGH AND LET REFRIGERATE DAY BEFORE MAKING PIES.( MAY NEED  MORE FLOUR BEFORE ROLLING OUT. ( GENEROUSLY GREASE PAN(s); PREHEAT OVEN TO 375degrees,.<><>MAKING PIES<><> START BY LAYERING HAM< SALAMI< THEN  A THIN LAYER OF THE EGG/RICOTTA MIXTURE INTO BOTTOM CRUST.<><>REPEAT LAYER BY LAYER, Approx, 6-7 LAYERS. TOP WITH VENTED CRUST; BRUSH EGG ON TOP OF CRUST.<><><>BAKE PIES ON MIDDLE RACK (ABOUT 1 HOUR) THEN MOVE ON TOP RACK FOR ABOUT 20minutes, ( UNTIL EGG IS SET  AND CRUST IS GOLDEN BROWN.) LET COOL BEFORE CUTTING. (SLICES CAN BE HEATED BUT IS DELICIOUS SERVED COLD)<><>