Pastry for a double crust pie
2 1/2 cups diced smoky ham
1 cup chopped fresh parsley
7-8 eggs
6 tbsp. cold water
Salt and white pepper, to taste
1/4 tsp. Tabasco sauce

Makes 6 Servings

Recipe from Appeal Magazine

Preheat oven to 425 degrees.  Roll out half pasty to a circle slightly larger than the 9" pie plate you are using; place pastry circle in plate and fit snugly all around, letting excess hang over sides.

Beat together all remaining ingredients and pour into shell.

Roll out remaining pasty; place on top of pie; trim to same amount of overhang as the bottom crust.  Fold together to make a sealed edge; flute decoratively; make a couple of slits in the center of the top crust.  Brush entire pie with beaten egg and water if desired.

Place pie on baking sheet (in case of boil overs) and place in center of oven.  Bake 25 min. or until pastry starts to turn golden brown.  Reduce oven heat to 375 degrees bake another 40 min. or until pie has puffed up and is deep golden in color.  Remove from oven and let stand 5 min. before cutting.  Excellent hot for lunch or dinner or cold for picnics.

Note:
The flavor in this pie comes mainly form the ham so choose a very flavorful smoked ham, not boiled sandwich ham.