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Mom's Cheese Pie

"My mother brought this Old World recipe with her from the Ukraine," says Anne Kulick of Phillipsburg, New Jersey. A sprinkling of cinnamon enhances the pie’s subtly sweet flavor.

4 ServingsPrep: 20 min. Bake: 45 min. + cooling

Ingredients

2 eggs
1 sheet refrigerated pie pastry
1 teaspoon ground cinnamon, divided
1-3/4 cups ricotta cheese
4 ounces cream cheese, softened
3 tablespoons confectioners' sugar
1-1/2 teaspoons cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon salt

Directions

Separate one egg. In a small bowl, lightly beat egg white; set aside.
In another small bowl, combine egg and egg yolk; set aside.
On a lightly floured surface, unroll pastry; cut in half. Roll out
one half of pastry into an 8-in. circle. Transfer to a 7-in. pie
plate; trim pastry even with edge. Brush with egg white; sprinkle
with 1/2 teaspoon cinnamon.
In a large bowl, combine the cheeses, confectioners' sugar,
cornstarch, vanilla, salt and egg mixture. Pour into prepared
pastry.
Roll out remaining pastry to fit top of pie. Place over filling.
Trim, seal and flute edges. Cut slits in pastry. Brush remaining egg
white over pastry; sprinkle with remaining cinnamon.
Bake at 350° for 45-50 minutes or until a knife inserted near the

2 of 2

Mom's Cheese Pie (continued)

Directions (continued)

center comes out clean. Cool completely on wire rack. Refrigerate
leftovers. Yield: 4 servings.

Nutrition Facts: 1 piece equals 561 calories, 37 g fat (20 g saturated fat), 191 mg cholesterol, 745 mg sodium, 39 g carbohydrate, trace fiber, 20 g protein.