Sweet Ricotta Pie |
| 1/2 cup golden raisins
1/4 cup citron; chopped 4 tablespoon marsala 1 lb ricotta; whole milk 1/2 cup sugar 1 tablespoon flour; cake 4 medium eggs, separated; room temp. 1 pinch cream of tartar 1/4 cup cream (heavy) 1/4 cup sour cream 1 teaspoon vanilla extract 1 9 1/2 inch deep dish pie shell; unbaked This recipe is perfect for homemade goatmilk ricotta. Preheat oven to 350 degrees F. Soak raisins and citron in the Marsala for 15 minutes. Drain and reserve the Marsala. Mix ricotta, sugar and flour together and beat until creamy. Add egg yolks, heavy cream, sour cream, reserved Marsala and vanilla. Blend well. Add raisins and citron. Beat egg whites with a pinch of cream of tartar until stiff. Fold egg whites into the ricotta mixture. Pour the filling into the pie shell and smooth out the top. Bake unitl the filling is set and the pie pastry is golden brown, about an hour. Turn off oven and let the pie cool with the oven door open for 30 minutes. Serve warm or cold. The recipe makes more than will fit
in the pie shell. We usually bake the extra separately in a buttered
ramekin. Three recipes will make 4 pies. |
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