Ricotta Pie
Serves: 2
Fredy Murphy
1 January 1970
Based on User reviews:
57
Spice
55
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cups
All-Purpose Flour3 cup
Sugar1 tsp
Baking Powder1 tsp
Salt1 large
Egg (beaten lightly)680 g
Ricotta (drained well)5 large
Egg1 tbsp
Vanilla Extract1 tsp
Ground Cinnamon1 cup
Fruit (diced candied)Directions:
1
To make the pie crust: Into a bowl, sift the flour, sugar, baking powder, and salt
2
Add the shortening and blend until the mixture resembles coarse crumbs
3
In a bowl, whisk together the egg and 2 tablespoons of the ice water
4
Add the egg mixture to the flour mixture and toss to combine, adding more water, if necessary, to form a dough
5
Chill the dough, wrapped in plastic, until firm
6
On a lightly floured surface, roll out the dough into a circle 1/8-inch thick and fit it into a 9-inch pie pan
7
Crimp the edge, prick the bottom, and chill while making the filling
8
Filling: Preheat the oven to 350 degrees F
9
In a large bowl with an electric mixer, beat the ricotta with the sugar until smooth
10
Add the eggs, 1 at a time, beating well after each addition
11
Beat in the vanilla and cinnamon
12
Stir in the candied fruit and chocolate chips
13
Pour the filling into the pie shell
14
Bake the pie for 45 minutes, or until just set
15
Let cool and chill