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Easter Pie cont.
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Dash ground nutmeg
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.
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Printed from tasteofhome.com May 22, 2008Copyright Reiman Media Group, Inc © 2008 |