Easter Pie
Reminisce
"EASTER PIE is a specialty in many Italian homes, so mothers make sure their daughters master the recipe to ensure that the tradition continues."
SERVINGS: 6-8
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. + chilling Bake: 55 min. + cooling
Ingredients:
- CRUST:
- 1-2/3 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 cup butter
- 1/4 cup shortening
- 2 eggs, lightly beaten
- FILLING:
- 1 carton (15 ounces) ricotta cheese
- 1 cup sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon grated lemon peel
- 1/4 teaspoon grated orange peel
- Dash salt
- 4 eggs
- 2 teaspoons vanilla extract
- 1/3 cup semisweet chocolate chips
- 1/3 cup diced citron, optional
- 1/8 teaspoon ground cinnamon
- Dash ground nutmeg
Directions:
In a bowl, combine the flour, sugar, salt and baking powder; cut in butter and shortening until mixture resembles small crumbs. Add eggs; stir until moistened and mixture forms a ball. Cover and refrigerate for 1 hour. On a lightly floured surface, roll out dough to a 10-in. circle. Place in a 9-in. pie plate; flute crust. Refrigerate.
For filling, beat the ricotta, sugar and flour in a mixing bowl. Add peels and salt; beat until smooth. In another bowl, beat eggs until thick and lemon-colored, about 5 minutes; slowly fold into ricotta mixture. Gently mix in remaining ingredients. Pour into the crust. Bake at 350° for 55 minutes or until a knife inserted near the center comes out clean. Cool. Store in the refrigerator. Yield: 6-8 servings.