pie RICOTTA PIE

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.

pie RICOTTA PIE
pie RICOTTA PIE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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)

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: