Mangia, Figlie

The Recipe Collection

Traditional Ricotta Pie

Preheat oven to 250 degrees F.

 
For the crust:

4 cups flour
1 cup sugar
1 tsp. baking powder
1 tsp. salt
1 cup shortening
Juice of half a lemon
1 oz. anisette
2 eggs

Mix dry ingredients and shortening with pastry blender. Add liquids; mix and roll out to form crust. Carefully place into a standard springform pan. Gently press the pie dough down to line the bottom and sides of the pan.


For the filling:
 

5 lbs. ricotta
1/2 cup sugar
2  T. heavy cream
Juice of half a lemon
1 oz. anisette
1-1/2 tsp. baking powder
1/2 cup candied citron, chopped (optional)
12 eggs

Place the ricotta in a large bowl; add sugar and heavy cream. Beat well. Add lemon juice, anisette, baking powder, and eggs
one at a timebeating well after each one. Stir in citron and add additional sugar to taste, if desired.

Pour filling into crust, and cook slowly for 2-1/2 to 3 hours, until a knife inserted into the center comes out clean. If the pie browns too quickly, place a sheet of brown paper over the top to prevent burning.

Cool and refrigerate several hours. Serve chilled.

 

 

Recipe from the "Mangia, Figlie" blog by Maria M. Boyer.
Original publish date of this recipe, March 30, 2010.