Rose Gallettas Ricotta Pie Food

DESSERT GALETTE PASTRY

Steps:

• Dissolve the yeast in the water. Add 1/4 teaspoon of the sugar, and allow the mixture to sit until it is creamy, about 5 minutes. Beat in the egg.
• Sift together the flours, 2 tablespoons sugar, and salt into a large bowl or into the bowl of a standing mixer fitted with the paddle or a large bowl. Add the butter and work with your fingers or beat at low speed until the mixture is crumbly. Add the yeast mixture and stir or beat at low speed until the ingredients come together. Turn out onto a lightly floured surface and knead gently just until the dough is smooth, about a minute. Shape into a ball. Place in a lightly buttered bowl, cover the bowl with plastic wrap, and allow the dough to rise in a draft-free spot until it has doubled in size, about 1 hour.
• Turn the dough out onto a lightly floured surface and divide into 2 equal pieces. Gently shape each piece into a ball without kneading it, cover the dough loosely with plastic wrap and let it rest for 5 minutes.
• Roll out into very thin rounds, about 12 to 13 inches in diameter. If you have a Silpat silicone mat, roll the dough out on the mat; otherwise, use a lightly floured surface and dust regularly with flour to prevent the dough from sticking.
• Cover a pizza pan or a baking sheet with plastic wrap and place the rolled-out dough on top. Wrap the edges of the plastic wrap over the dough and place plastic wrap on top. Roll out the other round, wrap in plastic and place on top of the first round. Freeze until ready to use.

ROSE GALLETTA'S RICOTTA PIE

Steps:

• To Make the Crust: Combine the flour, 6 tablespoons white sugar, baking powder, salt, and lemon zest. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk and the 1 egg. Work dough until it forms a ball. Do not knead or over work the dough. Generously flour a work surface and roll dough out to fit into a 9-inch pie plate. Place dough in a greased pie plate. Poke holes in the center with the tines of a fork. Do not prebake.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat ricotta, yolks, and sugar until lemon colored. Add lemon juice, zest, and vanilla.
• Beat whites until stiff, fold into lemon mixture. Pour mixture into the prepared shell. Do not over fill the shell, it rises slightly when baking.
• Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let pie cool then refrigerate to set; the pie will become creamy and dense. Serve cold.

ROSE GALLETTA'S RICOTTA PIE

Steps:

• To Make the Crust: Combine the flour, 6 tablespoons white sugar, baking powder, salt, and lemon zest. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk and the 1 egg. Work dough until it forms a ball. Do not knead or over work the dough. Generously flour a work surface and roll dough out to fit into a 9-inch pie plate. Place dough in a greased pie plate. Poke holes in the center with the tines of a fork. Do not prebake.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat ricotta, yolks, and sugar until lemon colored. Add lemon juice, zest, and vanilla.
• Beat whites until stiff, fold into lemon mixture. Pour mixture into the prepared shell. Do not over fill the shell, it rises slightly when baking.
• Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let pie cool then refrigerate to set; the pie will become creamy and dense. Serve cold.

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.

ROSE GALLETTA'S RICOTTA PIE

Steps:

• To Make the Crust: Combine the flour, 6 tablespoons white sugar, baking powder, salt, and lemon zest. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk and the 1 egg. Work dough until it forms a ball. Do not knead or over work the dough. Generously flour a work surface and roll dough out to fit into a 9-inch pie plate. Place dough in a greased pie plate. Poke holes in the center with the tines of a fork. Do not prebake.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat ricotta, yolks, and sugar until lemon colored. Add lemon juice, zest, and vanilla.
• Beat whites until stiff, fold into lemon mixture. Pour mixture into the prepared shell. Do not over fill the shell, it rises slightly when baking.
• Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let pie cool then refrigerate to set; the pie will become creamy and dense. Serve cold.

ROSE GALLETTA'S RICOTTA PIE

Steps:

• To Make the Crust: Combine the flour, 6 tablespoons white sugar, baking powder, salt, and lemon zest. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk and the 1 egg. Work dough until it forms a ball. Do not knead or over work the dough. Generously flour a work surface and roll dough out to fit into a 9-inch pie plate. Place dough in a greased pie plate. Poke holes in the center with the tines of a fork. Do not prebake.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat ricotta, yolks, and sugar until lemon colored. Add lemon juice, zest, and vanilla.
• Beat whites until stiff, fold into lemon mixture. Pour mixture into the prepared shell. Do not over fill the shell, it rises slightly when baking.
• Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let pie cool then refrigerate to set; the pie will become creamy and dense. Serve cold.