Sweet Ricotta Pie

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A creamy ricotta filling with a hint of lemon and almond is baked inside of a sweet Italian pie pastry.

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PREP TIME: 25 Mins

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Pulse flour, powdered sugar, baking powder, lemon zest and salt in a food processor. Then add in butter and eggs to form dough.

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Divide the dough in half. Roll out half into a 11"circle and place inside a deep-dish pie plate. Chill in the freezer for 10 minutes. Roll the remaining into a 10" circle and transfer to the refrigerator.

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Blind bake the bottom crust. Meanwhile make the filling: whip (strained) ricotta then whisk in sugar, eggs, lemon juice, zest and almond extract.

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Transfer the filling to the pie shell. Score the top crust in a lattice pattern then add on top of filling & brush with egg wash. Bake for 40-50 minutes.

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Let cool for at last 2 hours. Serve at room temperature or cold.

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Sweet Ricotta Pie

A creamy ricotta filling with a hint of lemon and almond is baked inside of a sweet Italian pie pastry.

PREP TIME: 25 Mins

– – all-purpose flour – powdered sugar – baking powder – lemon – salt – unsalted butter – eggs – whole-milk ricotta, – granulated sugar – almond extract

COOK TIME: 1Hr 15 Mins

KEY INGREDIENTS

Pulse flour, powdered sugar, baking powder, lemon zest and salt in a food processor. Then add in butter and eggs to form dough.

PREPARE THE PASTRY

Divide the dough in half. Roll out half into a 11"circle and place inside a deep-dish pie plate. Chill in the freezer for 10 minutes. Roll the remaining into a 10" circle and transfer to the refrigerator.

DIVIDE THE DOUGH

Blind bake the bottom crust. Meanwhile make the filling: whip (strained) ricotta then whisk in sugar, eggs, lemon juice, zest and almond extract.

MAKE THE FILLING

Transfer the filling to the pie shell. Score the top crust in a lattice pattern then add on top of filling & brush with egg wash. Bake for 40-50 minutes.

ASSEMBLE & BAKE

Let cool for at last 2 hours. Serve at room temperature or cold.

SERVE

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