Cherry Ricotta Pie. For the filling: In a bowl put the ricotta and sugar. Knead it and put half of the dough into the springform pan. The Ricotta Cherry Pie recipe out of our category cherry tart!

Want to make this pie at home with minimal effort and maximal rewards? The filling for the pie is made with ricotta cheese and is studded with mini semi-sweet chocolate chips. Get the recipe for Ricotta Pie (Old Italian Recipe). You can have Cherry Ricotta Pie using 14 ingredients and 6 steps. Here is how you cook that.

Ingredients of Cherry Ricotta Pie

It's of For the Dough:.
It's 115 g of Flour.
Prepare 50 g of Butter.
It's 25 g of Icing Sugar.
Prepare 2 of egg yolks.
It's 1 tbsp of water (cold).
You need 1 tsp of vanilla extract.
Prepare of For the Filling:.
It's 250 g of Ricotta.
It's 2 of eggs.
You need 75 g of sugar.
It's 1 of Lemon zest.
It's 3 tbsp of Flour.
You need 250 g of cherry.

Serve with berries or powdered sugar. Okay, this is actually a cheesecake This Italian pie, also known as a torta rustica, is made with an olive-oil crust and can be served for dinner or breakfast the next day. Photo courtesy of Katie Vitucci at The Parsley Thief blog. More than chocolate eggs or marshmallow chicks, Easter speaks to me of a chilled ricotta pie laced with.

Cherry Ricotta Pie instructions

The ingredients of the dough are kneaded and wrapped in a cling film for half an hour for refrigeration..
It is stretched out on a floured board and adjusted to a pie spring form, with detachable bottom. Place the dough into the form, while adding some dough around the sides as well.Stick the fork into the dough all around, let is breath..
We put baking paper on it, blast it in half a kilo of beans, and bake it in the oven preheated 180 degrees for 10 minutes. Remove the beans and baking paper and bake the dough for another 5 minutes..
For the Filling: The ricotta is blended with eggs, sugar, lemon Zest and flour. Pour the mixture onto the baked dough..
Sprinkle the pitted & halved cherry all around the ricotta cream mixture. Bake the whole pie on the same temperature like the dough before for approximately 40-50 minutes. If you start to brown the edge of the dough, cover it with aluminum foil..
Close the oven, open the door, and let the pie cool in the oven..

Ricotta Pie - Call It "Cheesecake" At Your Own Risk. You would certainly be well within your rights to call this ricotta pie a "cheesecake,' except then your guests. This Italian-style ricotta-and-rice pie, excerpted from the cookbook Sweetie Pies, is a beautiful dessert for Easter or other special occasions. I love the texture that the WW pastry flour and ricotta give to. Reviews for: Photos of Cherry-Ricotta Blintzes.