Easter Pie
TOTAL TIME: Prep: 25 min. + chilling Bake: 55 min. + cooling
YIELD: 8 servings.
Easter Pie is a specialty in many Italian homes, so mothers make sure their daughters master the recipe to ensure that the tradition continues. —Barbara Tierney, Farmington, Connecticut
Ingredients
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CRUST:
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1-2/3 cups all-purpose flour
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2 tablespoons sugar
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1/2 teaspoon salt
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1/4 teaspoon baking powder
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1/4 cup butter
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1/4 cup shortening
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2 large eggs, lightly beaten
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FILLING:
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1 carton (15 ounces) ricotta cheese
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1 cup sugar
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1 tablespoon all-purpose flour
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1/4 teaspoon grated lemon zest
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1/4 teaspoon grated orange zest
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Dash salt
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4 large eggs
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2 teaspoons vanilla extract
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1/3 cup semisweet chocolate chips
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1/3 cup diced citron, optional
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1/8 teaspoon ground cinnamon
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Dash ground nutmeg
Directions
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1.
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.
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2.
For filling, beat the ricotta, sugar and flour in a bowl. Add zest 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 in the center comes out clean. Cool. Store in the refrigerator.
Nutrition Facts
1 piece: 482 calories, 23g fat (11g saturated fat), 196mg cholesterol, 349mg sodium, 56g carbohydrate (35g sugars, 1g fiber), 14g protein.
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