Easter Pie

This Easter Pie is a specialty in many Italian homes, give this one a try for a delicious treat!

Crust:

1 2/3 cup all-purpose flour

2 Tbsp. sugar

1/2 tsp. salt

1/4 tsp. baking powder

1/4 cup butter

1/4 cup shortening

2 eggs, lightly beaten

Filling:

1-15 oz. carton ricotta cheese

1 cups sugar

1 Tbsp. all-purpose flour

1/4 tsp. grated lemon peel

1/4 tsp. grated orange peel

dash salt

4 eggs

2 tsp. vanilla extract

1/3 cup semisweet chocolate chips

1/3 cup diced citron (optional)

1/8 tsp. ground cinnamon

dash ground nutmeg

To prepare Crust: In a bowl, combine flour, sugar, salt, 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 inch circle.

Place in a 9 inch pie plate, flute crust. Refrigerate.

To prepare Filling: Beat ricotta, sugar and flour in a bowl. Add peels and salt, beat until smooth.

In another bowl, beat eggs until thick and lemon colored. Slowly fold into ricotta mixture. Gently mix in remaining ingredients.

Pour into the crust. Bake at 350 degrees for 55 minutes or until a knife inserted near center comes our clean. Cool.

Store in refrigerator.

Serves 6-8

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