Ricotta Pie (Old Italian Recipe) Best Dishes
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| Ricotta Pie (Old Italian Recipe) |
"This is an antique Italian recipe for a pie with a candy crust--much like from the vintage us of a. My in-legal guidelines are Italian and that they say that this is the best pie. It is constantly asked for Christmas. Mini chocolate bits and lemon rind may be mixed into the batter."
Ingredients :
- Pie Filling:
- 12 eggs
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 3 kilos ricotta cheese
- 1/4 cup miniature semisweet chocolate chips, or to taste (non-compulsory)
- Sweet Crust:
- 4 cups all-purpose flour
- 5 teaspoons baking powder
- 1 cup white sugar
- half of cup shortening, chilled
- 1 tablespoon shortening, chilled
- four eggs, lightly crushed
- 1 teaspoon vanilla extract
- 1 tablespoon milk (optional)
Instructions :
| Prep : 45M | Cook : 24M | Ready in : 3H |
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- Beat the 12 eggs, 2 cups sugar and vanilla extract collectively in a big bowl. Stir in the ricotta cheese and the chocolate chips, if the use of (see Cook's Note). Set apart.
- Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the aggregate resembles coarse crumbs. Mix in 4 overwhelmed eggs and 1 teaspoon vanilla extract. Divide dough into four balls, wrap in plastic, and sit back for as a minimum 30 minutes.
- Preheat oven to 325 degrees F (165 tiers C). Grease deep-dish pie plates.
- Roll out 2 of the balls to healthy into the pie pans. Do no longer make the crust too thick, as it will increase throughout cooking. Do not flute the rims of the dough. Roll out the alternative 2 balls of dough and cut each into eight narrow strips for the top of the crust. (Alternately, you may use cookie cutters and area the cutouts on the pinnacle of the pies.)
- Pour the ricotta filling flippantly into the pie crusts. Top every pie with eight slender strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if favored. Place foil on the edge of crust.
- Bake in preheated oven for 20 to 30 minutes; do away with foil. Rotate pies on the rack so they may bake lightly. Continue to bake until a knife inserted within the center of each pie comes out easy, 25 to half-hour extra. Cool completely on twine racks. Refrigerate till serving.
Notes :
- Instead of the chocolate chips, you may use 1 tablespoon clean lemon zest.
- Reynolds® Aluminum foil may be used to hold food moist, cook it evenly, and make easy-up simpler.
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