Prep 25 mins
Cook 1 hr
This is an old Italian recipe that is usually made for the holidays, particularly for Easter, but is good any time of the year. Note that baking time is actually 1 hour and 20 minutes. When I enter that in the cook time, it comes out as a crazy fraction.
- 1 1⁄2 cups flour
- 1⁄2 teaspoon salt
- 3⁄4 cup butter
- 1 egg yolk
- 2 -3 tablespoons cold water
- 3 1⁄2 cups ricotta cheese
- 1⁄4 cup flour
- 1⁄2 teaspoon salt
- 1 tablespoon grated fresh lemon rind
- 1 tablespoon grated orange rind
- 1 tablespoon vanilla
- 4 beaten eggs
- 1 cup sugar
- To make crust, mix flour and salt in medium bowl.
- Cut in butter until mixture looks like coarse crumbs.
- Stir in egg yolk and water.
- Roll out, place crust in 10" glass pie plate and flute the edges.
- For filling, combine ricotta cheese, flour, salt, lemon and orange rinds and vanilla.
- Beat in eggs and add sugar gradually.
- Pour filling into crust and bake at 350° until firm and light brown (approximately 1 hour and 20 minutes).
Ok I cheated and used my favorite store bought pie crust. This was very good. I served it cold. But I think this would be good warm out of the oven. I was dying to try it right out of the oven but I was bringing it to someones house the next day wouldn`t look good with a slice missing. I used vanilla Flavored Sugars recipe #53926 and fresh ground cardamom. I garnished it with orange slices. If I had time it would have been candied orange slices. Yummy!
My first ever Ricotta Pie and it was delicious! The crust came together beautifully (I use a food processor) and was easy to handle (I refrigerated it for an hour before rolling). The filling was light and full of flavor. I used a deep dish pie plate. I sprinkled the top with powdered sugar before serving. I also served it with strawberry sauce and chocolate syrup. You could probably leave out the citrus and add mini chocolate chips. This recipe is a definite keeper!