Sweet Ricotta Pie Recipe
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Ingredients1 Recipe Pasta frolla , (recipe below)1 pound, OR 450 gms whole milk ricotta
1/3 cup sugar, ( i added a little extra for the sweetness)
1 tbsp anisette or 1 tbsp vanilla extract
3 large eggs, beaten
1/2 tsp cinnamon
Ingredients for Pasta frolla:
2 cups all-purpose flour
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp salt
1 stick (4 ounces) cold unsalted butter or 4 ounces cold lard, cut into 8 pieces
2 large eggs, lightly beaten
How to make Sweet Ricotta Pie
First lets make the sweet pie dough (pasta frolla)
Put the flour, sugar, baking powder, and salt into the work bowl of a food processor fitted with metal blade; pulse a few time just to mix the ingredients. Add the butter and pulse 15 to 20 minutes, or until the mixture resembles fine cornmeal. With the machine running, add the eggs and process until the dough forms a ball on the blade, about a minute or so. Remove the dough from the food processor and knead it, folding it over on itself, until it is smooth, 1 to 2 minutes. Wrap the dough in plastic and set aside for up to 30 minutes, or chill until needed.
The dough can be made up to 3 days ahead, wrapped well, and refrigerated, or frozen, tightly wrapped, for up to a month. Thaw , still wrapped, in the refrigerator.
Now the pie preparation:Stir in ricotta, sugar, anisette, and eggs together in a bowl until smooth; set aside.
Position a rack in the lower third of the oven and preheat the oven to 350 deg F. Butter a 9-inch glass pie plate. (If you dont have a glass pie plate, use metal, but increase the oven temperature to 375 deg F.) (I used mini tart molds)
Working with 2/3 rd of the dough, knead it into a disc and roll it on a lightly floured work surface into a 12 inch circle. Transfer the dough to the pie plate and press it gently against the bottom and up the sides of the plate. Dont worry if the dough tears-just press it back together. Use the dull side of the knife to trim the excess dough even with the rim. Srape the filling into the pie shell, smooth the top, and dust with cinnamon.
Forming the lattice
Knead and shape the remaining piece of dough into a block and roll it on a lightly floured surface into a 9-inch square. Using a pizza or pastry cutter ( a ruffle-edged pastry wheel is nice) or a thin sharp knife, cut the dough into 12 even strips. To form the lattice top, lay 6 of the strips across the pie at 1 1/4 inch intervals, then crisscross with the remaining strips, placing them diagonally across the first strips. Trim the ends of the lattice even with the edge of the pan.
Baking the Pie
Bake for 35 to 40 minutes, or until the crust is golden and the filling is firm and slightly puffed. Transfer the pie to a rack and cool completely before serving.
Leftovers can be kept, well covered in the refrigerator, for up to 3 days. Serve slightly chilled or at room temperature.