Traditional Ricotta Pie
By: Maria Boyer
Published: Sunday, March 28, 2010 - 5:58am

Ingredients




For the crust:
4 cups flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1 cup shortening
Juice of half a lemon
1 ounce anisette
2 larges eggs
For the filling: 
5 pounds ricotta
1/2 cup sugar
2 tablespoons heavy cream
Juice of half a lemon
1 ounce anisette
1 1/2 teaspoons baking powder
1/2 cup candied citron, chopped (optional)
12 larges eggs

Preparation

1 To prepare the crust, mix the dry ingredients and shortening with a pastry blender. 2 Add the juice of half a lemon, 1 ounce anisette, and 2 eggs; mix and roll out to form crust. 3 Carefully place the crust into a standard springform pan, pressing the dough to line the bottom and sides of the pan. 4 To prepare the filling, in a large bowl add 1/2 cup sugar and the heavy cream to the ricotta. Beat well. Add the remaining lemon juice, anisette, baking powder, and eggs ― one at a time ― beating well after each one. 5 Stir in citron and add additional sugar to taste, if desired. 6 Pour filling into crust, and cook slowly for 2-1/2 to 3 hours, until a knife inserted into the center comes out clean. If the pie browns too quickly, place a sheet of brown paper over the top to prevent burning. 7 Cool and refrigerate several hours. Serve chilled.

About


A traditional Easter treat from my childhood