Ingredients
For the pastry dough
1 3/4 cups flour
1/2 cup sugar
1/2 cup lard (e.g. Tenderflake)
3 egg yolks
For the ricotta filling
1 cup ricotta, drained
1/3 cup sugar
1/4 cup flour
1/4 cup milk
1 large egg
1 egg yolk
Fine grated zest of 1 lemon
3/4 cup ground almonds
For decoration
about 1/8 cup icing sugar (optional)
Equipment needed
10 inch pie pan, greased
Directions
o Mix flour and sugar.
o Cut in the lard until mixture resembles bread crumbs.
o Add the egg yolks and work into a dough (Do not over-process).
o Form the dough into two balls, one larger than the other. Wrap the balls with plastic wrap.
o Let the dough rest in the fridge for a 1/2 hour.
To make the ricotta filling
o Mix the sugar and flour.
o Beat in the egg.
o Add the milk, and mix well, until the mixture resembles a thick paste.
o Place the paste over a double boiler and cook until it thickens.
o Remove from heat, cool and then add the egg yolk and lemon zest.
o Incorporate the mixture with the ricotta.
o Add the ground almonds to the ricotta mixture.
To make the ricotta pie
o Preheat oven to 375 F degrees.
o Roll out the larger pastry ball to a thickness between 1/4 inch and 1/8 inch.
o Line the greased pie pan with the rolled out dough.
o Add the ricotta mixture to the pie.
o Roll out the remaining pastry ball and cover the pie with it. Crimp the edges together.
o Cut a small cross into the top pie crust.
o Bake in a 375 F degree oven until crust is golden -- about 40 minutes.
o Cool.
o Keep in fridge until needed.
o Dust with icing sugar before serving (optional).
Notes
Photo: Mary Melfi. |
