Post by marlaoh on Sept 15, 2002 7:56:47 GMT -6
Rose Galletta's Ricotta Pie
Ingredients
1 1/2 pounds ricotta cheese
6 eggs, separated
1/2 cup white sugar
1/4 teaspoon lemon juice
1/4 teaspoon lemon zest
1/2 teaspoon vanilla extract
2 cups all-purpose flour
6 tablespoons white sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup butter
1/4 cup milk
1 egg
2 tablespoons lemon zest
Directions
1 To Make Shell: Combine the flour, 6 tablespoons white sugar, baking powder, salt and lemon zest. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk and the 1 whole egg. Work dough until it forms a ball. Do not knead or over work the dough. Generously flour a work surface and roll dough out to fit into a 9 inch pie plate. Place dough in a greased pie plate. Poke holes in the center with the tines of a fork. Do not prebake.
2 Preheat oven to 350 degrees F (175 degrees C).
3 Beat ricotta, yolks, and sugar until lemon colored. Add lemon juice, zest, and vanilla.
4 Beat whites until stiff, fold into lemon mixture. Pour mixture into the prepared shell. Do not over fill the shell, it rises slightly when baking.
5 Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let pie cool then refrigerate to set, the pie will become creamy and dense. Serve cold.
Makes 1 -9-inch pie
Ingredients
1 1/2 pounds ricotta cheese
6 eggs, separated
1/2 cup white sugar
1/4 teaspoon lemon juice
1/4 teaspoon lemon zest
1/2 teaspoon vanilla extract
2 cups all-purpose flour
6 tablespoons white sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup butter
1/4 cup milk
1 egg
2 tablespoons lemon zest
Directions
1 To Make Shell: Combine the flour, 6 tablespoons white sugar, baking powder, salt and lemon zest. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk and the 1 whole egg. Work dough until it forms a ball. Do not knead or over work the dough. Generously flour a work surface and roll dough out to fit into a 9 inch pie plate. Place dough in a greased pie plate. Poke holes in the center with the tines of a fork. Do not prebake.
2 Preheat oven to 350 degrees F (175 degrees C).
3 Beat ricotta, yolks, and sugar until lemon colored. Add lemon juice, zest, and vanilla.
4 Beat whites until stiff, fold into lemon mixture. Pour mixture into the prepared shell. Do not over fill the shell, it rises slightly when baking.
5 Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let pie cool then refrigerate to set, the pie will become creamy and dense. Serve cold.
Makes 1 -9-inch pie