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Italian Ricotta Pie Recipe

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This recipe for Italian Ricotta Pie, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cesira Gioiella
Added: Sunday, June 25, 2006


Pie Crust:

2 T. Crisco
1 C. sugar
4 eggs
3-1/2 C. flour
2 t. baking powder


3-1/2 lbs.
7 eggs
2 jigger of anisette
2 C. sugar
2 t. cornstarch
1 lemon rind grated
1 orange rind grated
1/2 citron - cut-up

Pie Crust directions:

Cream shortening, add sugar. Add eggs one at a time, beat well. Then add flour and baking powder, mix together. Put in refrigerator until ready.

Filling directions:
Mix the above ingredients in the order indicated above. Roll dough to size of oblong pan, 9x12. Line pan with crust moderatley.

Pour in filling with remailing dough, weave pattern to form a basket weave weave pattern.

Bake at 325 for 1 hour 15 minutes

Preparation Time:
Preparation Time:
2 hours




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