Easter Orange Ricotta Pie




Another Italian Easter favorite! This delicious ricotta filled pie is super easy to make and filled with the sweet and fruity flavor of Orange. It's very subtle in flavor, rich and has a hint of sweetness.

This dessert is very popular for us at Easter time in addition to some other classic, sweet treats. You'll see pies like this especially in the region of Sicily in addition to their classic cassata dessert and cannoli! 

This recipe is broken into two parts. One part for the crust and the other for the filling.










Recipe


Pie Crust Ingredients

2 1/2 cups all purpose flour
1 tsp. salt
1 tsp. sugar
2 sticks chilled unsalted butter


Pie Crust Instructions

1. Mix 2 1/2 cups all purpose flour and 1 teaspoon each of salt and sugar in a medium bowl. Cut in butter, working until it resembles a course meal.

2. Add four tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water, one tablespoon at a time.

3. Divide dough in half and flatten halves into discs. Wrap separately and refrigerate for at least one hour. Take out at least one hour before use.


Pie Filling Ingredients

3 Ib. ricotta
3 eggs
1/2 cup sugar
1 tsp. vanilla
orange peel
1 tsp. orange extract

Pie Filling Instructions

Mix all ingredients together and pour into a 10-inch, uncooked pie crust. Bake at 350 degrees Fahrenheit for 1 hour or until golden brown. Let pies cool down and settle for at least an hour, then refrigerate before serving. The coolness of the refrigerator helps bind and thicken the ricotta.


Makes 2 pies.






Check out these Dash stainless steel mixing bowls:

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