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pie RICOTTA PIE

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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.

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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.

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