Tuesday, March 8, 2016
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| Rose Galletta's Ricotta Pie |
"Aunt Rose's creamy custard cheese pie, enjoyed with espresso and verbal exchange after an Italian Sunday dinner!"
Ingredients :
- Filling:
- 1 half kilos ricotta cheese
- 6 eggs, separated
- half of cup white sugar
- 1/4 teaspoon lemon juice
- 1/4 teaspoon lemon zest
- half of teaspoon vanilla extract
- Crust:
- 2 cups all-purpose flour
- 6 tablespoons white sugar
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup butter
- 1/four cup milk
- 1 egg
- 2 tablespoons lemon zest
Instructions :
| Prep : 40M | Cook : 8M | Ready in : 5H25M |
|---|
- To Make the Crust: Combine the flour, 6 tablespoons white sugar, baking powder, salt, and lemon zest. Cut inside the butter till the combination resembles coarse crumbs. Stir in the milk and the 1 egg. Work dough until it forms a ball. Do now not knead or over paintings the dough. Generously flour a piece floor and roll dough out to in shape into a nine-inch pie plate. Place dough in a greased pie plate. Poke holes in the center with the tines of a fork. Do not prebake.
- Preheat oven to 350 levels F (a hundred seventy five stages C).
- Beat ricotta, yolks, and sugar until lemon colored. Add lemon juice, zest, and vanilla.
- Beat whites till stiff, fold into lemon aggregate. Pour aggregate into the organized shell. Do now not over fill the shell, it rises barely while baking.
- Bake at 350 levels F (a hundred seventy five tiers C) for 45 to 50 minutes. Let pie cool then refrigerate to set; the pie becomes creamy and dense. Serve cold.
Notes :
- You can lessen the fat and calories by means of the usage of element skim ricotta, skim milk, and margarine. The decreased fats version is as incredible because the authentic version.
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