1 package piecrust mix (for 2 crust pie)
1/4 cup all purpose flour
1 egg yolk
1 1/2 cups (12 ounces) dry cottage cheese
3 eggs
1/3 cup grated Parmesan cheese
1/8 teaspoon pepper
1 cup finely chopped fully cooked ham
4 ounce can mushroom stems and pieces, drained
6 ounce package sliced mozzarella cheese

Preparation Instructions:

Combine piecrust mix and flour; stir in water according to package directions. Roll out half the dough; fit into a 10 inch pie plate. Flute edges. Combine egg yolk and 1 tablespoon water; brush half the mixture over pastry shell. Prick lightly with a fork. Roll out remaining pastry dough to an 8 1/2 inch circle. Cut into 6 wedges; place on an ungreased baking sheet. Bake pastry shell and wedges at 450 degrees 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 of electric mixer 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 mixture over cheese lined pastry. Repeat layers.

Place pastry wedges atop pie. Brush wedges with remaining egg yolk mixture. Bake, uncovered, at 375 degrees till set, about 35 minutes. (Center will look slightly watery.) Let stand 10 minutes before serving. Makes 6 servings.