NONNA MARIA'S RICOTTA PIE

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NONNA MARIA'S RICOTTA PIE

Maria is the talented wife of Pietro, who has worked at Salumeria Italiana for decades. They are from Avellino, Italy, and she makes this ricotta pie for Christmas and other holidays.

Long-time Salumeria employee Pietro's wife Maria is a talented baker. This is her simple recipe for Ricotta Pie. It's traditional for all holidays, but might contain salami for Easter. Pietro and Maria are from Avellino, in the Campania region of Italy.
Ingredients
Filling:
1 pound Ricotta Cheese
4 large egg whites, beaten lightly to combine
1 cup sugar
1 cup powdered sugar
1 teaspoon vanilla or Italian liqueur such as Strega
Crust:
1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoons sugar
6 tablespoons Delitia Butter, cut into chunks
2 eggs
In a food processor, spin the flour, sugar, baking powder, and salt together. Add the butter, and processor until mixture is texture of sand. Add eggs, one at time, process until dough comes together. Pat into a disk, cover with foil, and refrigerate for one hour before rolling out.
Preheat oven to 350 degrees. Mix the filling ingredients in a large bowl with a sturdy wooden spoon. Roll out crust dough and line a pie plate with it, decoratively crimping the edges. Pour the filling into the crust and bake until center is set, about 40-45 minutes.Long-time Salumeria employee Pietro's wife Maria is a talented baker. This is her simple recipe for Ricotta Pie. It's traditional for all holidays, but might contain salami for Easter. Pietro and Maria are from Avellino, in the Campania region of Italy.

Ingredients

 Filling:

  • 1 pound Ricotta Cheese
  • 4 large egg whites, beaten lightly to combine
  • 1 cup sugar
  • 1 cup powdered sugar
  • 1 teaspoon vanilla or Italian liqueur such as Strega

Crust:

  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 tablespoons sugar
  • 6 tablespoons Delitia Butter of Parma, cut into chunks
  • 2 eggs

In a food processor, spin the flour, sugar, baking powder, and salt together. Add the butter, and processor until mixture is texture of sand. Add eggs, one at time, process until dough comes together. Pat into a disk, cover with foil, and refrigerate for one hour before rolling out.

Preheat oven to 350 degrees. Mix the filling ingredients in a large bowl with a sturdy wooden spoon. Roll out crust dough and line a pie plate with it, decoratively crimping the edges. Pour the filling into the crust and bake until center is set, about 40-45 minutes.