Ricotta Pie
1 cup all purpose flour
1/2 teaspoon fine sea salt
1/4 teaspoon finely ground white pepper
1/3 cup real butter
3-4 tablespoons orange juice or sherry wine
2 pounds ricotta cheese
1 cup powdered sugar
1 tablespoon real vanilla extract
1/2 teaspoon fine sea salt
1/8 teaspoon cinnamon
2 oz. ( or more) semisweet chocolate, grated
1/2 cup chopped dried apricots
Preheat oven to 400 degrees.
In food processor with steel blade in place, whirl flour, salt, and
pepper. Add butter and process until butter is cut into chunks about the
size of large peas. Add the liquid and process just until it wants to
form a ball, do not over-process. Roll dough out on floured surface and
fit into a 9 inch pie or quiche pan. Flute edges. With fork, pierce
crust in many places. Line with waxed paper and beans or pie weights,
and bake 12-15 minutes, until nicely browned. Remove paper and weights,
set pie crust aside to cool completely.
To make the filling, beat the ricotta, sugar, vanilla, salt, and
cinnamon until smooth. Add chopped fruits and chocolate. Pile into cold
baked pie shell. Garnish with more chocolate. Chill. Slice and serve.
Desserts Pies and Tarts
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