Everybody Loves This Italian Ricotta Pie
Source of Recipe
Internet
List of Ingredients
Crust:
1 1/2 cups unsifted flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter, softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla
1/2 teaspoon grated orange zest
1 tablespoon orange juice
Sift flour with baking powder and salt.
Beat butter with sugar and egg until fluffy. Beat in vanilla, orange zest and orange juice. Add half of the flour mixture with wooden spoon; beat until well blended. Add remaining flour, knead several times to blend. Set aside.
Filling:
1 pound ricotta cheese
3/4 cup sugar
1 1/2 teaspoons flour
2 teaspoons almond extract
3 large whole eggs
2 tablespoons chopped citron (found in specialty shops or large supermarkets)
1 egg white
Beat ricotta cheese until creamy. Add sugar, whole eggs, flour, almond extract and citron.
Preheat oven to 350 degrees.
Divide pastry crust in half. On moistened surface or between two sheets of wax paper, roll out to 11-inch circle. Fit into 9-inch pie pan. Brush bottom crust with egg white (this helps prevent a soggy crust). Pour in filling. Roll remaining crust and cut into lattice strips to criss-cross top of filling to form top crust.
Bake 50 minutes or until top is golden brown. Do not overbake. Refrigerate 8 hours or overnight.
Optional: Place almond slices on top of filling in between lattice crust.
Recipe
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