Easter Italian Recipes Italian Cake's

GRANDMA’S ITALIAN EASTER RICOTTA PIE

This is my grandmother’s Easter ricotta pie recipe, with just a few changes.

She added the orange zest to the ricotta filling, but here, I’ve added it to the crust {purely, for aesthetic purposes}.

I also omitted the candied fruit, to appease some finicky palates at my house.

If you’d like to make it with the fruit, add a 1/4 cup {chopped} mixed candied fruit to the filling with the chocolate chips.

 

 

INGREDIENTS:
Crust:
3 cups flour
1 teaspoon baking powder
pinch of salt
2 sticks unsalted butter, softened
1/2 cup sugar
zest of 1 {organic} orange
2 eggs
2 egg yolks
{plus, one additional egg for brushing the top of the pie}

Filling:
1 pound ricotta cheese {part skim, or whole milk}
1/2 cup sugar
1/4 teaspoon ground cinnamon
3 eggs
1/2 cup semi-sweet chocolate chips

Special Equipment: a 9″ springform pan, or deep-dish tart pan with a removable bottom.

Video recipe:

METHOD

Place the ricotta cheese in a colander, set over a bowl.

Cover with plastic wrap & leave in the refrigerator to drain overnight.


To make the crust:

Whisk together the flour, baking powder & salt in a mixing bowl. Set aside.

Cream the butter & sugar together, in the bowl of an electric mixer, fitted with the paddle attachment, until light & fluffy {about 4 minutes}.

Add the orange zest & beat for an additional minute.

Add the egg yolks, then the whole eggs, beating after each addition & scraping down the sides of the bowl as needed.

 

With the mixer on low, slowly add the dry ingredients & beat until just combined.

Dump the dough out onto a well-floured work surface & shape the dough into a ball.

Divide the dough into two portions, one slightly bigger than the other.

Shape into discs, wrap in plastic wrap & chill for 1 hour.


Meanwhile, make the filling:

Transfer the drained ricotta to a mixing bowl. Add the sugar & ground cinnamon; stir to combine.

In a separate mixing bowl, beat the eggs lightly.

Add them to the ricotta mixture & stir. Fold in the chocolate chips.


To assemble:

Preheat the oven to 325 degrees. Take the larger of the two discs of dough & roll it out, on a well-floured work surface, into an 1/8″ thick round; carefully fit it into the springform pan.

Cut away any overhang, fold over the edges & press neatly against the rim of the pan. Pour in the filling.

Roll the second disc of dough out into another 1/8″ thick round.

Using a knife, or a pizza wheel, cut the dough into 1/2″ thick strips.

Arrange the strips over the top of the pie in a lattice pattern; brush the crust with a beaten egg.

Bake for about one hour, or until the crust is golden brown & the filling is set.

Let cool for 15 minutes, remove from the pan & transfer to a wire rack to cool completely.

 


Note: Once cool, the pie can be stored in the refrigerator for a few days. I like to serve this pie slightly chilled, by removing it from the refrigerator about a half hour before serving.

 

 

Source

 

 

 

 

Join my Page and Discover the Italy:

https://www.facebook.com/dearitaly

_________________________

Subscribe and receive new recipes on your email!!

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Facebook Comments

Print Friendly, PDF & Email

You Might Also Like

No Comments

    Leave a Reply