Friday, January 2, 2009

Ricotta Pie with Fresh Berries




This is happy food. Can't eat it without feeling happy! There are a few different versions of this traditional Easter pie-- the custard part is usually either lemon or almond flavored, the latter with candied fruit, chocolate and/or nuts. The recipe below is for the lemon version, and the pics above show the almond/fruit/nut version. I always top mine with fresh berries and dust with powdered sugar because it is soooo pretty that way!

If you want thee almond recipe, let me know. I'm a lemon girl myself, but both are happy snacks.

INGREDIENTS:

  • 1 1/2 pounds ricotta cheese
  • 6 eggs, separated
  • 1/2 cup white sugar
  • 1/4 teaspoon lemon juice
  • 1/4 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 6 tablespoons white sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup butter
  • 1/4 cup milk
  • 1 egg
  • 2 tablespoons lemon zest

DIRECTIONS:

  1. To Make Shell: Combine the flour, 6 tablespoons white sugar, baking powder, salt and lemon zest. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk and the 1 whole egg. Work dough until it forms a ball. Do not knead or over work the dough. Generously flour a work surface and roll dough out to fit into a 9 inch pie plate. Place dough in a greased pie plate. Poke holes in the center with the tines of a fork. Do not prebake.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. Beat ricotta, yolks, and sugar until lemon colored. Add lemon juice, zest, and vanilla.

  4. Beat whites until stiff, fold into lemon mixture. Pour mixture into the prepared shell. Do not over fill the shell, it rises slightly when baking.

  5. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let pie cool then refrigerate to set, the pie will become creamy and dense. Serve cold.

2 comments:

DerekSmalls said...

dude that looks amazing

flappergirl said...

thanks Derek! It was yummy and it's very easy to make. :)

 
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