Italian Ricotta Pie (very good)

By zircon50

This is an old Italian recipe that is usually made for the holidays, particularly for Easter, but is good any time of the year. Note that baking time is actually 1 hour and 20 minutes. When I enter that in the cook time, it comes out as a crazy fraction.

Ingredients

• PIE CRUST
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 3/4 cup butter
• 1 egg yolk
• 2 -3 tablespoons cold water
• FILLING
• 3 1/2 cups ricotta cheese (1 large 32 oz. container, drained)
• 1 Tblsp. flour
• 1/2 teaspoon salt
• 2 tablespoons grated fresh orange zest
• 1 tablespoon vanilla
• 4 beaten eggs
• 1 cup sugar

Preparation

Step 1

FOR THE PIE CRUST:

Mix flour and salt in medium bowl.

Cut in butter until mixture looks like coarse crumbs.

Stir in egg yolk and water.

Roll out, place crust in 10" glass pie plate and flute the edges.

FOR THE FILLING:

In a mixing bowl, beat the cheese, 1 Tblsp. of flour, salt and orange zest.

In another mixing bowl, whip the eggs until they are frothy and light, and gradually beat in the sugar and vanilla.

Fold the egg mixture into the cheese mixture, and pour into the pie plate.

Bake in a preheated 350 degree oven for 45 to 55 minutes, or until the filling has risen and the center barely jiggles when you shake the pan gently. You can also test by inserting a butter knife into the center of the pie. If it comes out clean, the pie is done.