RICOTTA PIE
Steps:
- To make the pie crust:
- Into a bowl, sift the flour, sugar, baking powder, and salt. Add the shortening and blend until the mixture resembles coarse crumbs. In a bowl, whisk together the egg and 2 tablespoons of the ice water. Add the egg mixture to the flour mixture and toss to combine, adding more water, if necessary, to form a dough. Chill the dough, wrapped in plastic, until firm.
- On a lightly floured surface, roll out the dough into a circle 1/8-inch thick and fit it into a 9-inch pie pan. Crimp the edge, prick the bottom, and chill while making the filling.
- Filling:
- Preheat the oven to 350 degrees F.
- In a large bowl with an electric mixer, beat the ricotta with the sugar until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and cinnamon. Stir in the candied fruit and chocolate chips. Pour the filling into the pie shell.
- Bake the pie for 45 minutes, or until just set. Let cool and chill.
APPETIZER PIE
Make and share this Appetizer Pie recipe from Food.com.
Provided by Dancer
Categories Spreads
Time 30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Blend cream cheese and milk.
- Stir in other ingredients except walnuts.
- Spoon in pie plate.
- Sprinkle with walnuts.
- Bake at 350 degrees for 15 minutes.
- Serve with crackers as a spread.
RICOTTA PIE (OLD ITALIAN RECIPE)
This is an old Italian recipe for a pie with a sweet crust--just like from the old country. My in-laws are Italian and they say that this is the best pie. It is always requested for Christmas. Mini chocolate bits and lemon rind can be mixed into the batter.
Provided by Misty
Categories World Cuisine Recipes European Italian
Time 3h
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 352.1 calories, Carbohydrate 45.6 g, Cholesterol 141.6 mg, Fat 13.4 g, Fiber 0.7 g, Protein 12.9 g, SaturatedFat 5.4 g, Sodium 220.1 mg, Sugar 26.5 g
RICOTTA APPETIZER PIE
This is a very eye appealing dish. Great for a "Pot Luck". Beautiful flavor and serves quite a group. It is "do ahead"
Provided by Bergy
Categories Cheese
Time 1h10m
Yield 20 Appetizers
Number Of Ingredients 18
Steps:
- Toast fresh crumbs in a 350F degrees oven for 10-15 minutes or until golden.
- Transfer to a bowl, stir in 2/3 cup Parmesan and the butter.
- Press firmly into an 11"x 8" pan with a removeable bottom.
- Bake in 350F degrees oven for about 10 minutes.
- ------------Filling-------------۾ .
- In a bowl beat together: Riccota, 1/2 cup parmesan cheese, egg, salt basil& pepper.
- Beat until smooth.
- Spoon filling into the crust, smoothing the top.
- Bake in 350f oven for 20-25 minutes or until set.
- Cool on a rack.
- --------Topping----------------.
- Blanch broccoli and cauliflower for 1 minute.
- Drain and rinse with cold water to stop the cooking, pat dry.
- In diagonal rows;arrange a row of broccoli, then a row of tomatoes, cucumbers, lox with capers (If using), row of cauliflower with the quarter black olives tucked in between each flowerette, then a row of sliced mushrooms etc.
- Make these rows compliment each other color wise.
- Cut the pie into squares and serve with a fork.
- You can cover this appetizer and refrigerate until you want to serve it.
Nutrition Facts : Calories 143.4, Fat 10.2, SaturatedFat 6.1, Cholesterol 39.2, Sodium 269.8, Carbohydrate 6.9, Fiber 0.7, Sugar 1, Protein 6.5
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