Ricotta Pie Recipe
This ricotta pie is a cheese filled pie made with ricotta cheese along with lemon and orange peels along with vanilla for flavor. Combined with eggs, sugar and flour, the ricotta cheese pie is a dessert pie, which is not too sweet or flat tasting. Creamy and flavorful, teh ricotta cheese pie is baked with a homemade pastry base and served as desired.
Ingredients
Pastry:
2 cups all-purpose flour
1/2 teaspoon salt
1 cup shortening
2 egg yolks, slightly beaten
1 to 2 tablespoons cold water
Filling:
1 1/2 pounds ricotta
1/4 cup flour
2 tablespoons grated orange peel
2 tablespoons grated lemon peel
1 tablespoon vanilla extract
1/8 teaspoon salt
4 eggs
1 cup sugar
2 tablespoons confectioners' sugar
Directions
To make pastry, combine flour with salt.
Cut in shortening with a pastry blender until it is the size of small peas.
Gradually sprinkle egg yolks over mixture; mix until thoroughly combined.
Stir in just enough water to hold dough together.
Shape pastry into a ball and flatten on a lightly floured surface.
Roll out to form a circle about 11 inches in diameter and 1/8 inch thick.
Fit dough into a 9 inch round layer cake pan.
(Handle dough carefully as it breaks easily.) Trim dbugh, leaving a 1/2 inch border around top of pan.
Pinch dough between index finger and thumb to make it stand about 1/4 inch high around edge; set aside.
For filling, combine cheese, flour, orange peel, lemon peel, vanilla extract, and salt; set aside.
Beat eggs until foamy.
Gradually add sugar, and continue beating until eggs are thick and pile softly.
Stir eggs into ricotta mixture until well blended and smooth.
Pour filling into pastry.
Bake at 350°F about 50 to 60 minutes, or until filling is firm and pastry is golden brown.
Cool on wire rack.
Sift confectioners' sugar over top before serving.
Cut in shortening with a pastry blender until it is the size of small peas.
Gradually sprinkle egg yolks over mixture; mix until thoroughly combined.
Stir in just enough water to hold dough together.
Shape pastry into a ball and flatten on a lightly floured surface.
Roll out to form a circle about 11 inches in diameter and 1/8 inch thick.
Fit dough into a 9 inch round layer cake pan.
(Handle dough carefully as it breaks easily.) Trim dbugh, leaving a 1/2 inch border around top of pan.
Pinch dough between index finger and thumb to make it stand about 1/4 inch high around edge; set aside.
For filling, combine cheese, flour, orange peel, lemon peel, vanilla extract, and salt; set aside.
Beat eggs until foamy.
Gradually add sugar, and continue beating until eggs are thick and pile softly.
Stir eggs into ricotta mixture until well blended and smooth.
Pour filling into pastry.
Bake at 350°F about 50 to 60 minutes, or until filling is firm and pastry is golden brown.
Cool on wire rack.
Sift confectioners' sugar over top before serving.
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