Ricotta Pie

By LoriCaputo

Ingredients

• 1 lb. pasta frolla
• 1 lb. ricotta
• 1/3 cup sugar
• 1 tbs. anisette
• 3 large eggs, beaten
• 1/2 ½ tsp. cinnamon

Preparation

Step 1

Stir the ricotta, sugar, anisette, and eggs until smooth. Preheat oven to 350 degrees, and butter a 9 inch pie plate.

Work 2/3 of the dough into a 12 inch circle, place dough into a pie plate. Knead scraps into remaining dough. Scrape the filling into the pie shell. Roll remaining dough into a 9 inch square; cut dough into 12 equal strips. Lay 6 strips across and crisscross with the remaining strips. Trim ends.

Bake for 35 – 40 minutes, until crust is golden and filling is firm and slightly puffed.