Ricotta Onion Pie Food

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).

RICOTTA SPINACH PIE

Steps:

• Preheat oven to 350°F. Unfold pie crust. Press out fold lines; if crust cracks, wet fingers and push edges together to seal. Sprinkle flour over crust. Place crust floured side down in 9-inch-diameter glass or ceramic pie dish. Fold edge under and crimp decoratively.
• Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Mix in spinach, salt, pepper and nutmeg. Sauté until all liquid from spinach evaporates, about 3 minutes.
• Combine ricotta, mozzarella and Parmesan cheeses in large bowl. Mix in eggs. Add spinach mixture; blend well.
• Spoon cheese mixture into pie crust. Bake until filling is set in center and brown on top, about 40 minutes. Let stand 10 minutes. Cut pie into wedges.

RICOTTA CHEESE PIE I

Steps:

• Dissolve cornstarch in 1/2 cup milk.
• Combine cornstarch and milk with ricotta, remaining 1 cup milk, eggs, vanilla, and sugar. Mix until well blended. Pour filling into unbaked pie shell.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a knife inserted into center comes out clean. Sprinkle top with cinnamon, and cool.

RICOTTA PIE

Steps:

• Combine all ingredients (except for pastry lined pie plates) in large bowl.
• Pile mixture into pie plates.
• Bake at 350°F for about a hour or until golden brown and set.

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 SPINACH AND RICOTTA PIE

Steps:

• Place spinach in a skillet over medium heat and cook until wilted, 3 to 5 minutes. Drain, squeeze dry, and chop finely.
• Heat 1 tablespoon butter in a skillet over medium heat and add onion. Cook until onion starts to soften, about 3 minutes. Add spinach and cook and stir for 2 minutes. Remove from heat and transfer to a bowl to cool slightly, about 5 minutes.
• Stir ricotta cheese, Parmesan cheese, 2 whole eggs, nutmeg, salt, and pepper into the cooled spinach mixture.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan or pie dish.
• Unwrap the phyllo dough. Keep covered with a damp cloth to prevent phyllo sheets from drying out.
• Lay 1 sheet of phyllo over the buttered dish flush with the edge so that excess phyllo hangs over on only one side of the dish. Brush lightly with melted butter. Top with another sheet of phyllo at a slight angle to the first one. Continue in this manner, with up to 12 sheets, brushing each sheet with butter and working clockwise to lay each at a slight angle to the previous sheet.
• Spoon cheese and spinach mixture evenly into the phyllo-lined dish. Using the back of a spoon, make six indentations in the filling, then carefully place 1 egg yolk in each. Season each yolk with salt and pepper and drizzle with a bit of melted butter.
• Take the extra phyllo dough hanging over the edges of the dish and fold it over to the centre to cover the filling, 1 sheet of phyllo at a time, brushing each one with butter. Brush the top of the whole pie with butter.
• Bake in the preheated oven until the phyllo pastry is a dark golden brown, about 40 minutes. Remove and let cool slightly before slicing. Serve warm.

OLD SCHOOL CHEESE AND ONION PIE

Steps:

• Melt butter in a large saucepan over low heat. Add sliced onion, salt, and pepper and stir to coat. Cook for 5 minutes, stirring frequently.
• Pour in the beer, stir well, and raise the heat to medium and cook, stirring until the onions are soft, around 8 minutes. Set aside to cool or cover and chill in the refrigerator.
• In a mixing bowl, stir together the cooled onions, cheeses, eggs, sour cream, Worcestershire sauce and mustard until combined. Set aside filling to make pastry dough.
• Preheat oven to 375 F. Line a springform pan or casserole dish with parchment paper and set aside.
• In a large bowl, whisk together the flour, mustard powder, and kosher salt. Make a well in the centre of the flour and set aside.
• Place a large saucepan over medium heat. Gently bring the milk and butter to a gentle simmer. Pour the hot liquid into the flour well. Use a rubber spatula to mix together until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead until smooth, about 2-3 minutes.
• Divide dough in two. While the dough is still hot, roll each piece between two pieces of parchment paper or plastic wrap to the size of the base of your pan. Place one of the rounds of dough into the prepared pan. Starting at the centre of the dough press outward, gently working the dough outward and up the sides of the pan.
• Scrape the filling into the crust and position the second crust over the filling, trimming the excess away and pinching the seams where the bottom and top crusts meet together.
• Brush the top crust with the egg wash and use a sharp knife to cut three vent holes. Place your pie crust on a cookie sheet and bake for 60 to 70 minutes. The Onion and Cheese Pie is done baking once the exterior is a glossy brown and filling bubbles.
• Allow the pie to cool until warm or room temperature before slicing. Garnish with chopped parsley and serve with a fresh salad.

RICOTTA PIE

Steps:

• Preheat oven to 375°F.
• Add the salt to the egg whites and beat until stiff peaks form.
• Store beaten egg whites in the refrigerator.
• In a large bowl, add the ricotta cheese, sugar, vanilla, orange rind and lemon rind. Mix well.
• In another bowl, beat heavy cream until slightly thick.
• Add it to the ricotta mixture.
• Add the egg whites and gently fold them into the mixture.
• Arrange the pie crust into a deep dish glass pie plate.
• Pour the filling into the dishand bake 15 minutes.
• Turn heat down to 350 and bake for 1 hour, turning the plate around occasionally.
• Remove from oven, let it cool.
• Cover it with plastic wrap and refrigerate it overnight (or at least 4 hours).
• Cut into 10 slices and serve.

RICOTTA ONION PIE

Steps:

• Preheat oven to 350.
• Sauté onions until soft and slightly browned.
• Place in unbaked pie shell.
• Combine melted butter and crumbs and set aside.
• Mix all the rest of the ingredients and pour into pie shell.
• Top with crumb mixture.
• Bake for 30 minutes.

RICOTTA PIE

Steps:

• Preheat oven to 325 degrees.
• Scald milk and butter - let cool.
• Combine remaining ingredients in a blender until smooth - add cooled milk and butter.
• Pour into a 9 inch pie plate.
• Optional - Sprinkle cinnamon and sugar on top.
• Bake for 40-50 minutes.