Ricotta Pie
Ricotta Pie
Cooking Instructions
- 1
Put dry ingredients in a food processor. Zest the lemon on top of the mixture to catch the zest and the (lemon peel) oil. Pulse to combine.
- 2
Add the cold butter in cubes or slices and pulse the food processor until mixture resembles small crumbs (approx. 5 pulses).
- 3
Combine egg, vodka and vanilla in a small bowl.
- 4
Incorporate egg mixture to food processor. Pulse until a ball is formed (approx. 15 pulses).
- 5
Form two thick discs, wrap in plastic and refrigerate for 30 minutes.
- 6
Grease and lightly flour a 10-inch pan. Set aside.
- 7
Preheat oven to 350F.
- 8
Take a disk out of the fridge. After 10 minutes take out the other disc. It's easier to work with this dough when it's slightly cold. Roll first disc into a circle of 1/8-inch thickness. Place on pan. Cut overhanging dough and use to patch any part of the pan not covered.
- 9
Mix filling ingredients, except ricotta, thoroughly. Mix in ricotta. Pour in pan.
- 10
Roll remaining disc into a circle of 1/8-inch thickness. Place over filling. Cut overhanging dough. Extra dough makes delicious cookies.
- 11
Poke holes on top layer. Bake for 40 minutes until golden.
- 12
When pie is cool, unmold. Make the sugar coating, if desired, and pour evenly.
- 13
Let icing dry and serve in slices or squares.
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