Gibbonboy
12-18-2007, 06:44 PM
Okay, this is a recipe for a sweet ricotta-based pie. The original is Italian, not sure how close this is. I posted this in another thread, but just made some tonight and have pictures of the finished product. I got this one from my grandmother, she used to make it quite often.
Here it is, very simple:
1 pint whole-milk ricotta cheese
1 cup white sugar
3 tablespoons flour
1 teaspoon lemon juice
salt to taste (maybe a pinch)
3 eggs, separated
1 (12 fluid ounce) can evaporated milk
1 1/2 cups milk
1 recipe for two 9-inch pie crusts
1. Place ricotta cheese in strainer. Drain for about 1 hour, or until most of the liquid has been drained.
2. Combine ricotta, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and milk in a large bowl; mix well.
3. In a separate bowl, beat egg whites until firm (peaks). Fold into batter until smooth. Divide filling into pie crusts.
(I top with a bit of cinnamon or nutmeg at this point, more for the visual than anything else)
4. Bake pies for 15 minutes at 425 degrees F (220 degrees C). Reduce oven to 350 degrees F (175 degrees C), and bake for an additional 25 minutes or until a knife inserted in the center comes out clean. Cool on wire racks. Refrigerate.
Other tips are sprinkling with cinnamon and/or nutmeg before baking, or grating orange or lemon zest on top as well. It's not a strong flavored pie, actually more of a custard, so it should be pretty open for improvisation.
Here is the finished product, cooling and waiting to be eaten.
http://pietriyk.com/images/pies.jpg
Here it is, very simple:
1 pint whole-milk ricotta cheese
1 cup white sugar
3 tablespoons flour
1 teaspoon lemon juice
salt to taste (maybe a pinch)
3 eggs, separated
1 (12 fluid ounce) can evaporated milk
1 1/2 cups milk
1 recipe for two 9-inch pie crusts
1. Place ricotta cheese in strainer. Drain for about 1 hour, or until most of the liquid has been drained.
2. Combine ricotta, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and milk in a large bowl; mix well.
3. In a separate bowl, beat egg whites until firm (peaks). Fold into batter until smooth. Divide filling into pie crusts.
(I top with a bit of cinnamon or nutmeg at this point, more for the visual than anything else)
4. Bake pies for 15 minutes at 425 degrees F (220 degrees C). Reduce oven to 350 degrees F (175 degrees C), and bake for an additional 25 minutes or until a knife inserted in the center comes out clean. Cool on wire racks. Refrigerate.
Other tips are sprinkling with cinnamon and/or nutmeg before baking, or grating orange or lemon zest on top as well. It's not a strong flavored pie, actually more of a custard, so it should be pretty open for improvisation.
Here is the finished product, cooling and waiting to be eaten.
http://pietriyk.com/images/pies.jpg