Ricotta Pie (Old Italian Recipe) Good Recipes

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Ricotta Pie (Old Italian Recipe)

"This is an old Italian recipe for a pie with a candy crust--just like from the antique united states. My in-legal guidelines are Italian and that they say that that is the high-quality pie. It is always requested for Christmas. Mini chocolate bits and lemon rind may be blended into the batter."

Ingredients :

Pie Filling:
12 eggs
2 cups white sugar
2 teaspoons vanilla extract
3 pounds ricotta cheese
1/4 cup miniature semisweet chocolate chips, or to taste (optional)
Sweet Crust:
4 cups all-cause flour
five teaspoons baking powder
1 cup white sugar
half cup shortening, chilled
1 tablespoon shortening, chilled
four eggs, gently crushed
1 teaspoon vanilla extract
1 tablespoon milk (elective)

Instructions :

Prep : 45M	Cook : 24M	Ready in : 3H

Beat the 12 eggs, 2 cups sugar and vanilla extract together in a massive bowl. Stir inside the ricotta cheese and the chocolate chips, if using (see Cook's Note). Set apart.
Combine the flour, baking powder, and 1 cup sugar together. Cut in half cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into four balls, wrap in plastic, and sit back for at the least half-hour.
Preheat oven to 325 degrees F (one hundred sixty five tiers C). Grease two deep-dish pie plates.
Roll out 2 of the balls to suit into the pie pans. Do now not make the crust too thick, as it will make bigger throughout cooking. Do not flute the rims of the dough. Roll out the opposite 2 balls of dough and reduce every into eight slim strips for the pinnacle of the crust. (Alternately, you may use cookie cutters and region the cutouts on the top of the pies.)
Pour the ricotta filling lightly into the pie crusts. Top every pie with eight slim strips of dough or cookie reduce-outs. Brush top of pie with milk for shine, if desired. Place foil on the threshold of crust.
Bake in preheated oven for 20 to 30 minutes; take away foil. Rotate pies at the rack so they'll bake calmly. Continue to bake till a knife inserted inside the center of every pie comes out easy, 25 to half-hour extra. Cool completely on wire racks. Refrigerate until serving.

Notes :

Instead of the chocolate chips, you can use 1 tablespoon fresh lemon zest.
Reynolds® Aluminum foil can be used to preserve meals moist, prepare dinner it evenly, and make smooth-up easier.

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