Italian Lemon Ricotta Pie Food

THE BEST ITALIAN RICOTTA PIE

Steps:

• Have ready a 9-inch pie pan with removable bottom. In case you don't have a pie dish, you can use a springform pan for cakes. You'll come halfway up the sides with the crust so it's roughly the same height as a pie.
• When ready to bake, roll the dough on a lightly floured counter until a few inches bigger than the pie plate.
• Carefully line the pan without stretching the dough and pinch the edges. You might need to cut a few overhanging pieces.
• Prick the bottom and refrigerate or freeze (better) while you make the filling.
• Preheat oven to 350ºF / 180ºC.
• Mix ricotta and gradually add sugar and flour until creamy. You can do this by hand, it just needs to be well integrated.
• Add egg yolks, cream, sour cream, marsala if using, vanilla, lemon juice, and zest. Mix well.
• Beat the egg whites with the salt until medium-firm peaks form and add them in 2 parts to the ricotta mixture with a spatula.
• Integrate them until there are barely remains of beaten whites, but don't mix too much and don't beat.
• Pour into the cold pie shell and bake for 50-60 minutes, until the filling is almost firm and golden. It should barely giggle in the middle.
• Let cool completely on a wire rack.
• It can be kept at room temperature for two days or refrigerated, well covered, for several days.

LEMON RICOTTA PIE

Steps:

• For pie pastry into a 9-inch glass pie plate, flute edges and chill while making the filling.
• To make the filling; in a large bowl place the ricotta, whipping cream, eggs, 1/2 cup plus 2 tablespoons sugar (or more if desired) Marsala, lemon zest, cinnamon, vanilla and almond extract and flour; mix well to combine.
• Sprinkle the crushed amaretti biscuits over the unbaked pie shell.
• Spoon the ricotta filling over the crushed biscuits and spread out evenly.
• Place the unbaked pie in the fridge for 20-25 minutes.
• Set oven to 350 degrees.
• Place the pie plate on a baking sheet.
• Bake for about 1-1/4 hours or until firm to the touch (might take a little less or more time).
• Turn the oven heat off and leave the door a little open.
• Leave the pie in the oven with heat off until oven is cool.
• Cool completely before slicing.

RICOTTA PIE (OLD ITALIAN RECIPE)

Steps:

• Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note). Set aside.
• Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates.
• Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.)
• Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust.
• Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.

ITALIAN RICOTTA PIE

Steps:

• To make crust, mix flour and salt in medium bowl.
• Cut in butter until mixture looks like coarse crumbs.
• Stir in egg yolk and water.
• Roll out, place crust in 10" glass pie plate and flute the edges.
• For filling, combine ricotta cheese, flour, salt, lemon and orange rinds and vanilla.
• Beat in eggs and add sugar gradually.
• Pour filling into crust and bake at 350° until firm and light brown (approximately 1 hour and 20 minutes).