Easter Recipes from Razzle Dazzle Recipes
Italian Easter Dessert Pie Recipe
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Italian Easter Dessert Pie Recipe

Filling:
2 lbs. ricotta
6 eggs
grated rind of 1/2 orange
3/4 C. sugar
3 t. all-purpose flour
2 level t. ground cinnamon
dash ground nutmeg

Mix ingredients thoroughly.

Crust:
5 to 6 C. all-purpose flour
2 T. baking powder
1-1/2 t. ground cinnamon
grated rind of 1 lemon
6 eggs
1-1/4 C. sugar
1 C. vegetable oil
3/4 C. milk
ground cinnamon to sprinkle on baked pie

Sift flour, baking powder and 1 1/2 teaspoon cinnamon into a large bowl.

Add lemon rind. Make a well in the center of the flour mixture. Beat together eggs, sugar, oil and milk; pour into center of well. Mix gradually until dough forms a ball.

Knead dough on a lightly floured board, adding flour as needed and until dough is of rolling consistency.

Divide dough into four sections. Roll bottom crust a little thicker than a regular pie crust. Line pie pan with crust and add half of the filling mixture. With a second section of dough, either make a lattice top or a full top crust with numerous air vents.

Repeat process for second pie. Bake at 350F. until set, approximately 30 minutes. Sprinkle tops of baked pies with ground cinnamon, if desired.

Makes two 9-inch pies with double crusts.
 

    

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