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Ricotta Pie Recipe

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

Jani Pallis


2 cups flour
1/2 tsp. salt
1 cup shortening
2 egg yolks, slightly beaten
1-2 tbsp. cold water
3 lb. Ricotta cheese
1/2 cup flour
4 tbsp. grated orange peel
4 tbsp. grated lemon peel
2 tbsp. vanilla extract
1/8 tsp. salt
8 eggs
2 cup sugar
2 tbsp. confectioners sugar

For the crust: Sift the flour and salt into a bowl. Cut in the shortening with a pastry cutter or two knives. There should be lots of small pieces. One teaspoon at a time add the egg yolks to the flour mixture, mixing lightly each time. Only add enough water to hold the dough together.

Form a ball with the pastry. Flatten it onto a lightly floured surface. With a lightly floured rolling pin, roll the dough out to about 1/8" and 1" bigger than the pie pan. Fit the dough to the pan and trim leaving a 1/2" border. Pinch the edges of the dough.

For the filling: Combine the Ricotta, flour, peels, vanilla and salt. In a separate bowl, beat the eggs until foamy. Gradually add the sugar into the eggs, beating until the eggs are thick and pile high. Stir the eggs into the Ricotta filling and beat until smooth and consistent. Pour the filling into the pan.

Bake at 350║ F for about 1 hour, possibly longer. The filling should be firm and the pastry golden brown. Cool the pie.

Sprinkle with confectioners sugar when you are ready to serve.

Personal Notes:
Personal Notes:
This was my grandmother's recipe (Mary Stramandinoli Larobina).




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