pie RICOTTA PIE
By á-27150
Note: The traditional ricotta pie is flavored with anisette or anise seeds and is
usually prepared without the cherries or the chaco/ate, but you may optionally
add these for a festive touch, if desired.
Ingredients
- PASTRY:
- 2 tablespoons Crisco
- 1/2 cup sugar
- 3 eggs, beaten
- 1 1/2 cup flour
- 2 teaspoons baking powder
- 1 egg yolk, to spread on lattice strips
- FILLING:
- 3 pounds ricotta
- 3/4 cup sugar
- 2 or 3 tbsp. anisette (optional, but recommended)
- 1 jar 10 ounce maraschino cherries, chopped
- 4 eggs, beaten
- 3 bars milk chocolate, diced (optional)
Details
Preparation
Step 1
To make pastry, cream together Crisco and sugar, add beaten eggs,
sifted flour and baking powder. Mix well and knead. Wrap tightly in
plastic wrap and let stand for 2 hours. This is enough pastry for one
bottom shell and the lattice strips for the top.
To make the filling, mix ricotta, sugar, beaten eggs, cherries, chocolate
(if using).
Assembling: Divide pie crust into two portions, with one portion being
slightly larger (for the bottom crust). Roll out crust on a lightly floured
surface and fit loosely into a deep 9 inch pie dish. Add filling to pie
shell and level off.
Cut second portion of pastry into long lattice strips and arrange by
interleaving the strips into a lattice pattern. Brush the pastry with lightly
beaten egg yolk.
Review this recipe