Ricotta Pie
Yields 2 (9-inch pies)
Filling:
2 lbs whole milk ricotta
10 eggs, beaten
3/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1 teaspoon freshly squeezed lemon juice
Dough:
1/2 cup granulated sugar
3 teaspoons baking powder
1/2 cup shortening
4 eggs, beaten
1 teaspoon freshly squeezed lemon juice
2 3/4 cups all purpose flour, more if needed.
Preheat oven to 350F
To make filling, use a electric mixer and beat ricotta till smooth, add beaten eggs, sugar, cinnamon and vanilla. Beat till smooth. Add lemon juice and mix. Cover and set aside.
To make dough, Cream together sugar, baking powder and shortening. Add beaten egg and lemon juice to creamed mixture. Gradually add flour until a soft dough begins to form.
Work in remaining flour by hand, until dough is easy to handle. On a floured surface, divide dough into 4 equal portions. Roll out 2 portions of dough to fit 2 (9-inch) glass pie plates. Carefully fit rolled dough into the pans.
Divide filling equally between the 2 pies. Roll out remaining 2 pieces of dough for the top of pies. Cut a small circle in center of dough to allow sream to vent, and carefully place the dough on top of the pie.
Trim excess dough from edges, leaving enough to crimp and seal with a fork. Bake for 1 hour, cool completely on wire rack. Serve warm or at room temperature.
Yields 2 (9-inch pies)
Filling:
2 lbs whole milk ricotta
10 eggs, beaten
3/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1 teaspoon freshly squeezed lemon juice
Dough:
1/2 cup granulated sugar
3 teaspoons baking powder
1/2 cup shortening
4 eggs, beaten
1 teaspoon freshly squeezed lemon juice
2 3/4 cups all purpose flour, more if needed.
Preheat oven to 350F
To make filling, use a electric mixer and beat ricotta till smooth, add beaten eggs, sugar, cinnamon and vanilla. Beat till smooth. Add lemon juice and mix. Cover and set aside.
To make dough, Cream together sugar, baking powder and shortening. Add beaten egg and lemon juice to creamed mixture. Gradually add flour until a soft dough begins to form.
Work in remaining flour by hand, until dough is easy to handle. On a floured surface, divide dough into 4 equal portions. Roll out 2 portions of dough to fit 2 (9-inch) glass pie plates. Carefully fit rolled dough into the pans.
Divide filling equally between the 2 pies. Roll out remaining 2 pieces of dough for the top of pies. Cut a small circle in center of dough to allow sream to vent, and carefully place the dough on top of the pie.
Trim excess dough from edges, leaving enough to crimp and seal with a fork. Bake for 1 hour, cool completely on wire rack. Serve warm or at room temperature.