Open Faced Ricotta Pie

By LoriCaputo

Ingredients

• 8 tbs. butter
• ½ cup sugar
• 2 yolks
• ½ lemon zest
• 1 tsp. vanilla
• 1 2/3 cups pastry flour, sifted
• 10 oz. fresh ricotta, drained
• 3 yolks
• 2 tbs. Sambuca
• 2 tbs. honey
• ¼ cup golden raisins
• 3 tbs. candied orange peel
• ½ cup plus 1 tbs. sugar
• 2 egg whites
• 3 tbs. pine nuts
• 1/3 cup icing sugar, sifted

Preparation

Step 1

Make the dough; mix butter and ½ cup sugar, 2 yolks, zest, and vanilla until combined. Add the flour and mix until a ball forms. Chill 1 hour.

Preheat oven to 350 degrees. Whisk the ricotta, egg yolks, liquor, honey, raisins, candied orange peel, and ½ cup sugar. In a separate bowl whip the egg whites, slowly pouring in the remaining sugar, until soft peaks form. Carefully fold whites into the ricotta mix.

Roll dough until 1/8 inch thick. Line and 8 inch tart pan, pour in filling. Sprinkle with pine nuts and dust with icing sugar. Bake at 350 degrees for 35 – 40 minutes, until filling is set. Cool.