Ricotta Pie Pizza Dolce Recipe
Ingredients
| Pastry for 1 Basic Flaky Piecrust | ||
| 1 egg white, beaten until foamy | ||
| Ricotta cheese | 3 Cup (16 tbs) | |
| Eggs | 3 | |
| Honey | 1/2 Cup (16 tbs) | |
| 1 teaspoon grated lemon rind | ||
| Orange rind | 2 Teaspoon, grated | |
| Dried figs | 1/4 Cup (16 tbs), finely chopped | |
| Dried apricots | 1/4 Cup (16 tbs), finely chopped | |
Directions
Preheat oven to 450°F.
Roll out pastry, and line a 10-inch pie plate with it.
Trim excess, and press edges with the tines of a fork.
Brush with beaten egg white.
Refrigerate crust until ready to fill.
In a large bowl, beat ricotta, eggs, and honey until smooth and blended.
This can be done by hand, with an electric mixer, or in a food processor fitted with a steel blade.
With a spoon, mix in lemon rind, orange rind, figs, and apricots.
Add carob chips, if desired.
Pour filling into prepared crust, place on middle shelf of oven, and reduce heat to 375°F.
Bake for 40 minutes, or until crust is golden and filling is set.
Cool completely on a wire rack before cutting.
Roll out pastry, and line a 10-inch pie plate with it.
Trim excess, and press edges with the tines of a fork.
Brush with beaten egg white.
Refrigerate crust until ready to fill.
In a large bowl, beat ricotta, eggs, and honey until smooth and blended.
This can be done by hand, with an electric mixer, or in a food processor fitted with a steel blade.
With a spoon, mix in lemon rind, orange rind, figs, and apricots.
Add carob chips, if desired.
Pour filling into prepared crust, place on middle shelf of oven, and reduce heat to 375°F.
Bake for 40 minutes, or until crust is golden and filling is set.
Cool completely on a wire rack before cutting.
Chef
