| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Pies &, Tarts | 1 | Servings | |
INGREDIENTS
| 1 1/4 | c | Flour, sifted |
| 1/2 | ts | Salt |
| 1 | tb | Sugar |
| 1/3 | c | Solid shortening, chilled |
| 1/4 | c | Cold water |
| 3 | Eggs | |
| 1 1/2 | lb | Ricotta cheese |
| 1/4 | ts | Salt |
| 1/4 | c | Light cream or half and half |
| 1/2 | c | Sugar |
| 1 | ts | Ground cinnamon |
INSTRUCTIONS
CRUST FILLING Crust: combine flour, salt and sugar in large bowl. Cut in shortening until mixture is crumbly. Sprinkle water, l tablespoon at a time over mixture, mixing quickly with fork until pastry holds together. Place dough on lightly floured surface; shape gently into ball and flatten. Lightly flour rolling pin and roll dough into large circle. Transfer pastry to 9 - 10 inch pie plate. Make filling. Filling: Beat eggs in mixing bowl until light and frothy. Beat ricotta in large bowl until smooth; add eggs, salt and cream, beating until smooth. Preheat oven to 375°. Pour mixture into pastry shell and sprinkle top with mixture of sugar and cinnamon. Bake in oven 10 minutes; reduce heat to 350° and bake 25 to 30 minutes, or until done. NOTES : Please feel free to add golden raisins or tiny pieces of chocolate. Recipe by: Treasured Recipes-1984 Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Apr 12, 1997
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