Ricotta Pie

By maredan

Ingredients

• Pasta Frolla:
• 1 pound fresh ricotta
• 1 c sugar
• 3 tbsp orange blossom water
• 1/2 tsp finely grated lemon zest
• 3 eggs at room temp
• 1 c (2 sticks) butter at room temp
• 1 c sugar
• 1/2 tsp lemon zest
• 1/2 tsp vanilla
• 1/2 tsp honey
• 1/8 tsp baking soda
• 1/4 c room temp water
• 1 1/2c flour plus 1/2 c flour

Details

Servings 10

Preparation

Step 1

Preheat oven to 365F
To make filling put ricotta, sugar, orange blossom water and lemon zest in a mixing bowl. Add 1 egg at a time
Bake 45 min to 1 hr until lattice strips are golden brown and filling has risen slightly and feels dense to touch in the centre
Remove pan from oven and let cool for 1-2 hrs

Put butter, sugar, lemon zest, vanilla, honey and baking soda int bowl and beat on low speed until ingredients are coated in butter, 1 min
Add water in thin stream and beat until combined, 1 min
Pour flour into centre of bowl and beat on low speed until ingredients come together, 30 sec to 1 min
Plastic wrap and refrigerate until ready to use. Can refrigerate the dough for up to 1 week or freeze 2 months