Italian ricotta pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Italian Ricotta Pie | ||
| Pie crust (double crust, for top and bottom) | ||
| 2½ | pounds | Ricotta cheese (I usually use 2 lb.) |
| ¾ | cup | Sugar |
| 3 | eaches | Egg yolks, beaten |
| dash | Of cinnamon | |
| 1 | teaspoon | Vanilla |
| 1 | tablespoon | Grated orange rind |
| 3 | eaches | Egg whites, beaten stiff |
Directions
Mash ricotta and thoroughly mix with all remaining filling ingredients except egg whites. Fold in egg whites. Put one pie crust in bottom of deep-dish pan. Pour filling into prepared pan. Top with lattice strips. Brush top with additional beaten egg. Bake at 300 degrees for 1½ hours. Makes 1 pie.