This recipe makes two 9-inch pies. To make just one pie, reduce all ingredients by half, except the egg.
2 sets of pastry for a 9-inch double crust pie
3/4 pound Italian sausage links
6 hard-cooked eggs, diced
1 cup Cheddar cheese, diced
1/2 cup provolone cheese, diced
1 1/2 cups whole milk ricotta cheese
1/2 bunch fresh parsley, chopped
salt and pepper to taste
1/4 cup butter, melted
Preheat oven to 350 degrees F (175 degrees C). Roll out pastry to fit a 9-inch pie plate. Place the bottom crusts in two pie plates. Roll out top crusts and set aside.
Cut sausage links into one inch pieces, then heat a skillet over medium heat to cook until brown. Place the sausage in a large bowl and add hard cooked eggs, Cheddar cheese, Provolone cheese, Ricotta cheese, and parsley. Mix ingredients together and season to taste with salt and pepper.
Add one raw egg and mix well, then check the consistency; it should not be runny or loose. Add a second raw egg if necessary to hold mixture together.
Spoon this filling into the two pastry-lined pie pans, and cover with the other two pastry shells. Seal the edges and cut a couple steam vents on top, then brush top pastry with melted butter or margarine.
Bake in preheated oven until golden brown, about 35 minutes.