1. Preheat over to 325 degrees. 2. Mix Ricotta cheese in large mixing bowl and add the eggs one at a time until all incorporated. 3. Stir in Mozarella Cheese, Ham, Hard Salami, Prosciutto, Parmesan Cheese & Provolone Cheese. Mix well until all the ingredients are combined. 4. Spoon the mixture into the pie shells evenly, and smooth the top of each. 5. Take the remaining pie crusts and place on top of each pie. Crimp the edges to make sure you seal them well. 6. Cut 3 or 4 vent holes in the top, to allow steam to escape while cooking. I usually try to cut leaf shapes and then use the cut out and place it on the top of the pie in a design. 7. brush top of pie with egg white. 8. Bake in oven for 1 hour or until the crust is golden brown. 9. Cool and serve when room tempature. You dont want to serve it hot as the cheeses will make it real runny and messy. Allow to come to room tempature before putting in refrigerator. ---------------------------------------------------------------------------
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