| 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
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”