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Ricotta Pie (Torta Di Ricotta) Recipe

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This recipe for Ricotta Pie (Torta Di Ricotta), by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rita Corvelli Meyers
Added: Tuesday, December 19, 2006


Set out a 9x13 glass dish

For Pastry:
2 cups flour
1/2 tsp salt
1 cup shortening
2 egg yolks, slightly beaten
1 - 2 Tbsp cold water

Mix all ingredient in food processor until it pulls away from the sides of the bowl. Roll dough out a little larger than the dish that you will be baking it in, then fold into quarters. Place dough into dish and gently unfold. (dough must be handled very carefully because it is rich and breaks easily. Fit dough to dish.

Trim dough with sharp knife, allowing 1/2" border. Pinch dough between index finger and thumb to make it stand about 1/4" high around edge of dish. Set aside.

For filling combine:
3 cups (1-1/2 lb) good ricotta cheese
1/4 cup flour
2 Tbsp grated orange peel
2 Tbsp grated lemon peel
1 Tbsp real vanilla extract
1/8 tsp salt
4 eggs
1 cup sugar

Mix all ingredients in food processor until thoroughly mixed. Pour filling into pastry.

Bake at 350 for 50-60 minutes or until mixture is firm and pastry is golden brown.
Remove from oven and place on cooling rack.

Before serving, sprinkle with 2 Tbsp or so of sifted confectioners' sugar. Cut into squares and serve.

Mom's note: Usually when I make this ricotta pie, I take a can of crushed pineapple, drained and spread onto unbaked dough and then pour filling over and bake as above.

You could use any type of fruit in this pie. I usually make this at Easter but it is good anytime.

Number Of Servings:
Number Of Servings:
12-15 or so
Personal Notes:
Personal Notes:
Mom always makes this pie every Easter. It's just what you do!!!!




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