Ingredients
For the dough
300 grams (about 10 1/2 ounces) of flour
150 grams (about 5 1/4 ounces) of sugar
150 grams (about 5 1/4 ounces) butter (softened, cut into pieces)
1 whole egg
2 egg yolks
For the filling
1/2 kilo (about 1 pound) ricotta
150 grams (about 5 1/4 ounces) sugar
3 egg yolks
100 grams (about 3 1/2 ounces) candied fruit, finely chopped
1/4 teaspoon cinnamon
1/8 teaspoon salt
For brushing the top of the pastry pie dough
about 20 grams (about 2/3 of an ounce) of lard
For greasing pan
about 30 grams of lard
Directions
Make the dough.
Form the dough into a ball. Place in a container. Cover and allow it to rest in a cool place for 1/2 hour.
Meanwhile make the filling. Mix well.
Divide the dough into two parts, one larger than the other.
Roll out the dough until it is quite thin.
Place the larger piece of rolled-out dough in a well-greased pan.
Add filling.
Either cover the pie with the second roll-out dough, or make a lattice pattern with it [P.S. Nowadays most Italian North-Americans prefer the lattice pattern as the stuffing cooks more evenly and it tends to stay better in place. Also, if one uses a lattice pattern one does not have to press the edges of the bottom crust to the top one. The crust edges generally do not do much to enhance the flavor of the pie.]
Brush the top of the pastry pie with lard.
Bake in a moderate oven until ready.
Cool.
Cut into small rectangle-shaped pieces.
Notes
Mrs. Anna-Maria Benvenuto has collected hundreds of recipes from relatives, friends, and neighbors over the years. She recorded the recipes in Italian in numerous notebooks, often naming the recipe after the person who gave it to her. Mrs. Anna-Maria Benvenuto also copied recipes from Italian cookbooks, magazines and newspapers. The recipe in this entry was found in an Italian cookbook published in the early 1970s. Being an avid baker Mrs. Benvenuto tried out many of the recipes herself. However, because of her enormous talent and expertise, she did not feel the need to write detailed instructions as she knew how to make the recipes without them. However, when asked by this website's archivist (Mary Melfi) for details, she quickly volunteered the information. Nonetheless, as with most first generation Italian-Canadian handwritten recipes, it is understood that whoever attempts to duplicate them should have some knowledge of what they are doing.... Photo: Mary Melfi |
