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 350�F. until set, approximately 30
minutes. Sprinkle tops of baked pies with ground cinnamon, if desired.
Makes two 9-inch pies with double crusts.
Razzle Dazzle Recipes
