Italian Ricotta Pie
Description
A cheesy pie that everyone can enjoy.
Ingredients
Shell
1 cup flour
1/4 c. sugar
1/2 t. double-acting baking powder
1/4 t. salt
1/2 stick cold, unsalted butter, cut into pieces
1 large egg, lightly beaten with 1/2 t. vanilla extract
2-3 T. milk
Filling
4 large eggs
1 lb. ricotta cheese
1/2 c. sugar
1 T. grated orange zest
1 T. grated lemon zest
2 t. orange juice
2 t. lemon juice
1 1/2 t. flour
1 1/2 t. vanilla extract
Directions
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Preheat oven to 350 degrees. Butter a 9 inch pie pan.
Shell: In a large bowl, combine flour, baking powder, sugar, and salt. Add butter and mix until mixture resembles coarse meal. Add the egg mixture and enough milk so that dough can be formed into a ball with your hands. Dust the ball with flour, wrap it in waxed paper, and chill for 1 hour.
On floured surface, roll dough into an 11 inch round to fit the buttered pie plate. Crimp the edges.
Filling: In a large bowl, beat the eggs with the ricotta, until smooth. Beat in the sugar, orange and lemon zests, orange and lemon juices, flour, and vanilla. Stir until well combined.
Pour filling into pie shell and bake for 15 minutes. Reduce heat to 325 degrees and bake for 35-45 minutes. Let it cool. Serve at room temperature.