Ingredients
Pastry dough:
2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 cup lard
2 large egg yolks, beaten
1 to 2 tablespoons cold water
Filling
1 1/2 pounds (about 3 cups) ricotta
1/4 cup flour
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
1 teaspoon vanilla extract
1/8 teaspoon salt
4 large eggs
3/4 cup sugar
For decoration
about 2 tablespoons icing sugar
Equipment needed
Well-greased deep pie pan
Directions
Pastry Dough
To make pastry, combine flour, salt and sugar.
Cut in lard with pastry blender.
Gradually add egg yolks; mix until thoroughly combined.
Stir in just enough water to hold dough together.
Shape pastry dough into a ball and wrap with plastic wrap.
Let dough rest in fridge for about 1/2 hour.
On a lightly floured surface roll out dough to about 1/8 inch thick.
Line dough of a large deep pie pan.
Trim dough, leaving a 1/2 inch border around top of pan. Set aside.
For filling
For filling combine cheese, flour, orange zest, lemon zest, 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.
To finish pie
Pour filling into pan lined with the pastry dough.
Bake at 350 degrees F. until the center is done and top is golden brown -- about 45 to 55 minutes.
Cool.
Keep in fridge until needed.
Dust with icing sugar over top before serving.
Notes
The recipe in this entry was adapted from one published in the cookbook, "Italian Cookbook, Traditional Recipes Tested for Today's Kitchens" by The Culinary Arts Institute (Chicago: 1971). The cookbook can be borrowed for free on the on-line public library, www.openlibrary.org.... P.S. The recipe for this ricotta pie is very easy to do, and it tastes very nice. I highly recommend this recipe. Photo: Mary Melfi. |
