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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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My mother brought this Old World recipe with her from the Ukraine, says Anne Kulick of Phillipsburg, New Jersey. A sprinkling of cinnamon enhances the pieâs subtly sweet flavor. Ingredients:
2 eggs |
1 sheet refrigerated pie pastry |
1 teaspoon ground cinnamon, divided |
1-3/4 cups ricotta cheese |
4 ounces cream cheese, softened |
3 tablespoons confectioners' sugar |
1-1/2 teaspoons cornstarch |
1/2 teaspoon vanilla extract |
1/2 teaspoon salt |
Directions:
1. Separate one egg. In a small bowl, lightly beat egg white; set aside. In another small bowl, combine egg and egg yolk; set aside.
2. On a lightly floured surface, unroll pastry; cut in half. Roll out one half of pastry into an 8-in. circle. Transfer to a 7-in. pie plate; trim pastry even with edge. Brush with egg white; sprinkle with 1/2 teaspoon cinnamon.
3. In a large bowl, combine the cheeses, confectioners' sugar, cornstarch, vanilla, salt and egg mixture. Pour into prepared pastry.
4. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush remaining egg white over pastry; sprinkle with remaining cinnamon.
5. Bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Cool completely on wire rack. Refrigerate leftovers. Yield: 4 servings.
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