Ingredients
For Pastry Dough
2 cups flour
2/3 cup butter (room temperature)
2 tablespoons sherry
Pinch of salt
About a tablespoon of water (optional)
For Filling
4 1/2 cups ricotta cheese
1/2 cup lightly roasted almonds (with skin), ground
Finely grated zest of 1 small lemon
1 teaspoon vanilla extract
4 eggs
1/2 cup sugar
Equipment needed
10 inch pie pan (greased)
For dusting
about 1/8 cup icing sugar
Directions
o Preheat oven to 350 F degrees.
To Make Pastry Dough
o Combine pastry dough ingredients and work into a pastry dough (Do not over-knead -- the less the better). If the dough crumbles too much add a touch of water.
o Divide dough into two parts, one a touch larger than the other.
o Roll out the larger dough ball to about 1/8 of an inch thick and wide enough to cut a pastry round large enough to fit a 10 inch pie pan.
o Grease the pie pan and place the pastry dough over it.
o With the second dough ball make strips of dough, about 1/2 inch wide, that will be used for the lattice topping.
To make the filling
o Beat the eggs with the sugar. Add vanilla and zest of lemon to the egg mixture.
o Combine ricotta with the ground roasted almonds -- mix well.
o Add the ricotta mixture with the egg and sugar mixture. Mix until smooth.
To make the pie
o Pour the ricotta and egg mixture into the pan with the prepared pastry dough.
o Top with lattice strips. Pinch edges.
o Bake until the pie is golden brown (about 45 minutes).
o Cool (Keep in fridge until needed).
To serve the pie
o Place on a decorative plate.
o Dust with icing sugar before serving.
Notes
Rita Ferrara insists this is one of the best ricotta cheese pies she has eaten. The combination of roasted almonds and ricotta cheese is always a winner, so it appears that this particular ricotta cheese pie recipe can't but be good.... Photo and notes: Mary Melfi. | 
