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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 6 |
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EASTER PIE is a specialty in many Italian homes, so mothers make sure their daughters master the recipe to ensure that the tradition continues. Ingredients:
crust: |
1-2/3 cups king arthur unbleached all-purpose flour |
2 tablespoons sugar |
1/2 teaspoon salt |
1/4 teaspoon baking powder |
1/4 cup butter |
1/4 cup shortening |
2 eggs, lightly beaten |
filling: |
1 carton (15 ounces) ricotta cheese |
1 cup sugar |
1 tablespoon king arthur unbleached all-purpose flour |
1/4 teaspoon grated lemon peel |
1/4 teaspoon grated orange peel |
dash salt |
4 eggs |
2 teaspoons vanilla extract |
1/3 cup semisweet chocolate chips |
1/3 cup diced citron, optional |
1/8 teaspoon ground cinnamon |
dash ground nutmeg |
Directions:
1. In a bowl, combine the flour, sugar, salt and baking powder; cut in butter and shortening until mixture resembles small crumbs. Add eggs; stir until moistened and mixture forms a ball. Cover and refrigerate for 1 hour. On a lightly floured surface, roll out dough to a 10-in. circle. Place in a 9-in. pie plate; flute crust. Refrigerate.
2. For filling, beat the ricotta, sugar and flour in a bowl. Add peels and salt; beat until smooth. In another bowl, beat eggs until thick and lemon-colored, about 5 minutes; slowly fold into ricotta mixture. Gently mix in remaining ingredients. Pour into the crust. Bake at 350° for 55 minutes or until a knife inserted near the center comes out clean. Cool. Store in the refrigerator. Yield: 6-8 servings.
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