Side Pannel
Italian Ricotta Pie
Italian Ricotta Pie
- Recipe Submitted by maryjosh on 11/02/2016
Ingredients List
- Ricotta Filling
- 2 pounds good Italian ricotta cheese
- 6 large eggs
- 1 1/4 cups sugar
- 1 teaspoon vanilla
- 1 cup heavy cream
- 1 cup milk
- 1/2 teaspoon cinnamon
- Sweet Pie Crust (or you can easily use a pre-made crust!)
- 2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 cup white sugar
- 1/4 cup plus 1 1/2 teaspoons butter, chilled
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- Optional: whipped cream and lemon zest for garnish.
Directions
Preheat oven to 325°.
Stir together ricotta and 6 eggs until smooth.
Stir in sugar, vanilla, heavy cream, milk and cinnamon.
Set aside filling.
In medium mixing bowl, combine flour, baking powder and sugar.
Cut in butter with pastry blender until chunks resemble coarse crumbs.
Mix in lightly beaten eggs and vanilla extract just until incorporated.
Divide dough in half, wrap tightly in plastic and refrigerate for at least 30 minutes.
Roll out dough to fit into 2 greased pie plates.
(Not too thick though, because this dough will expand due to the baking powder and eggs.)
The dough is crumbly so I don't suggest fluting the edges.
Pour the ricotta filling evenly into both pie pans.
Shield edges of crust all the way around with foil and place pies in the oven.
Bake for 30 minutes, then remove foil and rotate pies if needed so they cook evenly.
Bake an additional 30 - 45 minutes, until crust is golden and a sharp knife inserted in the center comes out clean.
Cool completely, then refrigerate before serving.
Optional: garnish with whipped cream and lemon zest if desired.
Stir together ricotta and 6 eggs until smooth.
Stir in sugar, vanilla, heavy cream, milk and cinnamon.
Set aside filling.
In medium mixing bowl, combine flour, baking powder and sugar.
Cut in butter with pastry blender until chunks resemble coarse crumbs.
Mix in lightly beaten eggs and vanilla extract just until incorporated.
Divide dough in half, wrap tightly in plastic and refrigerate for at least 30 minutes.
Roll out dough to fit into 2 greased pie plates.
(Not too thick though, because this dough will expand due to the baking powder and eggs.)
The dough is crumbly so I don't suggest fluting the edges.
Pour the ricotta filling evenly into both pie pans.
Shield edges of crust all the way around with foil and place pies in the oven.
Bake for 30 minutes, then remove foil and rotate pies if needed so they cook evenly.
Bake an additional 30 - 45 minutes, until crust is golden and a sharp knife inserted in the center comes out clean.
Cool completely, then refrigerate before serving.
Optional: garnish with whipped cream and lemon zest if desired.
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