Ricotta Pie (Old Italian Recipe)
Serves: 5
Isabella Feil
1 January 1970
Based on User reviews:
38
Spice
38
Sweetness
34
Sourness
43
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
1 cup
White Sugar1 tsp
Vanilla Extract1360 g
Ricotta Cheese4 cups
All-Purpose Flour5 tsps
Baking Powder1 tbsp
Shortening (chilled)1 tbsp
Milk (optional)Directions:
1
Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl
2
Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note)
3
Set aside
4
Combine the flour, baking powder, and 1 cup sugar together
5
Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs
6
Mix in 4 beaten eggs and 1 teaspoon vanilla extract
7
Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes
8
Preheat oven to 325 degrees F (165 degrees C)
9
Grease two deep-dish pie plates
10
Roll out 2 of the balls to fit into the pie pans
11
Do not make the crust too thick, as it will expand during cooking
12
Do not flute the edges of the dough
13
Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust
14
(Alternately, you can use cookie cutters and place the cutouts on the top of the pies
15
) Pour the ricotta filling evenly into the pie crusts
16
Top each pie with 8 narrow strips of dough or cookie cut-outs
17
Brush top of pie with milk for shine, if desired
18
Place foil on the edge of crust
19
Bake in preheated oven for 20 to 30 minutes; remove foil
20
Rotate pies on the rack so they will bake evenly
21
Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more
22
Cool completely on wire racks
23
Refrigerate until serving