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Ricotta Pie (Torta Di Ricotta) Recipe

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This recipe for Ricotta Pie (Torta Di Ricotta) is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pastry:
2 cups flour
1/2 tsp salt
1 cup shortening
2 egg yolks, slightly beaten
1 - 2 Tbsp cold water

1 (20 oz) can crushed pineapple, drained well (opt)


Filling:
3 cups (1½ lb) ricotta cheese
1/4 cup flour
2 Tbsp grated orange peel
2 Tbsp grated lemon peel
1 Tbsp vanilla extract
1/8 tsp salt
4 eggs
1 cup sugar
Directions:
Directions:
For the pastry; mix all pastry ingredients 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 9x13”baking dish and gently unfold. (dough must be handled very carefully, 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 the filling; mix all filling ingredients in a food processor until blended. Pour into pastry.

Bake at 350º 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.
Number Of Servings:
Number Of Servings:
12-15
Personal Notes:
Personal Notes:
Mom always makes this pie at Easter. It's just what you do! But is good anytime as well. Recipe from The Italian Cookbook published by the Culinary Arts Institute in 1955.

 

 

 

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