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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 10 |
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This is an old Italian recipe that is usually made for the holidays, particularly for Easter, but is good any time of the year. Note that baking time is actually 1 hour and 20 minutes. When I enter that in the cook time, it comes out as a crazy fraction. Ingredients:
1 1/2 cups flour |
1/2 teaspoon salt |
3/4 cup butter |
1 egg yolk |
2 -3 tablespoons cold water |
3 1/2 cups ricotta cheese |
1/4 cup flour |
1/2 teaspoon salt |
1 tablespoon grated fresh lemon rind |
1 tablespoon grated orange rind |
1 tablespoon vanilla |
4 beaten eggs |
1 cup sugar |
Directions:
1. To make crust, mix flour and salt in medium bowl.
2. Cut in butter until mixture looks like coarse crumbs.
3. Stir in egg yolk and water.
4. Roll out, place crust in 10 glass pie plate and flute the edges.
5. For filling, combine ricotta cheese, flour, salt, lemon and orange rinds and vanilla.
6. Beat in eggs and add sugar gradually.
7. Pour filling into crust and bake at 350° until firm and light brown (approximately 1 hour and 20 minutes).
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