Ricotta Cheese Pie (Elodia Rigante)

By zircon50

Ingredients

• 2 cups + 1 Tblsp. flour
• 1 Tsp. baking powder
• 1/4 Tsp. salt
• 3/4 cups butter
• 3 Tblsp. brandy
• 1 1/2 lbs. (32 oz. container) Ricotta cheese (drained well)
• 2 Tblsp. grated orange zest
• 1/2 cup chopped walnuts
• 1/2 cup pine nuts
• 4 eggs
• 1 cup sugar
• 2 Tsp. vanilla
• Confectioner's sugar for garnishing

Preparation

Step 1

Preheat oven to 375 degrees.

FOR THE DOUGH
Stir 2 cups of the flour, the baking powder and salt together in a large bowl.

Using a pastry cutter, cut in the butter until the flour beads up.

Add the brandy gradually, and work the dough into a firm ball.

Chill for an hour, covered with a cloth.

Roll 3/4 of the dough to at least 1/8" thickness. (You can do this between 2 sheets of waxed paper, to prevent sticking.)

Butter a 9" pie plate, and press the dough into the plate.

FOR THE FILLING
In a mixing bowl, beat the cheese, remaining 1 Tblsp. of flour, orange zest and nuts.

In another mixing bowl, whip the eggs until they are frothy and light, and gradually beat in the sugar and vanilla.

Fold the egg mixture into the cheese mixture, and pour into the pie plate.

Roll out the remaining pie dough. Cut the dough into strips, and arrange in a lattice design across the pie.

Bake until the filling is firm, and the crust is golden brown, approximately 40 mins.

You may want to brush some egg white over the top and along the edges of the pie crsut, to give it a beautiful sheen, and makes it look mouth watering.

Cool before serving, and then sprinkle liberally with powdered sugar.