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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ingredients:
1 cup all-purpose flour |
3 tablespoons sugar |
1/4 cup butter |
1 egg yolk |
2 tablespoons water, cold |
2 cups ricotta cheese or 2 cups cottage cheese, well drained |
3/4 cup sugar |
2 tablespoons butter, melted |
2 eggs, beaten |
1/2 teaspoon pumpkin pie spice |
2/3 cup currants or 2/3 cup raisins |
Directions:
1. For crust, in a mixing bowl stir together flour and the 3 tablespoons sugar; cut in the 1/4 cup butter till crumbly.
2. Beat egg yolk with water.
3. Drizzle over flour mixture.
4. Toss with fork to mix.
5. On lightly floured surface, roll pastry to a 12 inch circle; fit into a 9 inch pie plate.
6. Trim and flute edges.
7. Bake in a 400 degree oven for 10 minutes or till light brown. (hint - place another plate inside crust and bake for 10 minutes, this will avoid shrinkage).
8. Meanwhile, for filling, combine ricotta cheese or cottage cheese, the 3/4 cup sugar, melted butter, beaten eggs, and pumpkin pie spice.
9. Mix well.
10. Stir in currants or raisins.
11. Pour into prepared crust.
12. Cover edge of pie with foil; bake in 375 degree oven for 20 minutes. Remove foil.
13. Continue baking for 15 to 20 minutes more or till filling is set.
14. Cool.
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