Yield: 1 Servings
Measure | Ingredient |
---|---|
1¼ cup | Flour, sifted |
½ teaspoon | Salt |
1 tablespoon | Sugar |
⅓ cup | Solid shortening, chilled |
¼ cup | Cold water |
3 \N | Eggs |
1½ pounds | Ricotta cheese |
¼ teaspoon | Salt |
¼ cup | Light cream or half and half |
½ cup | Sugar |
1 teaspoon | Ground cinnamon |
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@... (MRS IRA M DENNIS) on Apr 12, 1997