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Juliana's Ricotta Pie

Dreiburgen Yule 2005

Crust:

  • 1 1/2 cup flour
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons butter or margarine, softened
  • 1/4 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla ext
  • 1/2 teaspoon grated orange peel
  • 1 tablespoon orange juice

Beat butter with sugar and egg until light and fluffy with mixer. Beat in vanilla, peel and juice. Add 1/2 flour and dry ingredient mixture, beat with wooden spoon. Add remaing flour mix with hands until comes away from bowl and stickes together. Turn out and knead several times and then set aside, covered.

Filling:

  • 15 oz ricotta cheese
  • 3/4 cup sugar
  • 3 eggs
  • 1 1/2 teaspoon flour
  • 1 teaspoon almond extract
  • 2 tablespoons finely chopped citron

Beat ricotta cheese until creamy, add rest of ingredients and beat until combined.

Divide pastry in half, roll one half between waxed paper or saran wrap to an 11 in dia circle. Fit to 9 inch pie plate. Trim to edge of pan, brush bottom with egg white. Roll other half out to 1/8" thickness and cut into 10 1/2" wide strips. Fill the pie, place five strips of pastry horizontal, and five strips vertical. Reroll remaining strips and scraps to 1/8 in, cut into several strips to place around the edge of the pie, pressing into place with a fork. Brush with egg yolk. Put a strip of foil about 2 in wide around the crust to prevent over browning.

Bake at 350 for about 50 min, til is golden brown and filling is set. Cool and put in fridge for at least 8 hours or overnight.

Juliana Romfare has granted permission for this article to appear on the Dreiburgen web site, 4 Oct 2006.

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