Sunday, May 09, 2010

Summer Ricotta Pie

This is a lightened up version of the traditional Italian Easter Pie or Ricotta Pie. Adding berries makes it the perfect treat for any spring or summer get together. Mine was for Mother's Day.
Happy Mother's Day Mom!!

Summer Ricotta Pie
adapted from "Edible: A Celebration of Local Foods"
1 pie crust (use your favorite recipe or store bought)
2 large eggs
1/4 cup plus 2 tablespoons granulated sugar
1/2 cup half and half
1 1/2 cups reduced fat ricotta pie
2 teaspoons finely grated orange zest
1 1/2 tablespoons freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1 1/2 tablespoons all-purpose flour
1/4 teaspoon kosher salt
1 1/2 tablespoons Amaretto or Grand Marnier
1/2 pint (1 cup) fresh berries, such as strawberries, raspberries, blueberries or a mix

Preheat the oven to 350º. On a lightly floured surface, roll 1 disk of the pie-crust dough into a round, 12 inches in diameter. Transfer the dough to a 9-inch diameter glass pie plate. Crimp the edge of the crust with your fingers or a fork.
In a medium bowl, add the eggs and sugar; whisk until well blended. Whisk in the half and half and ricotta. Add the orange zest, lemon juice, vanilla, flour, salt and liquor and whisk well to combine.
Pour the ricotta mixture into the pie crust. Scatter the berries evenly over the surface of the ricotta mixture.
Bake for 15 minutes. Reduce the oven temperature to 300º. Bake until the center of the pie is just firm to the touch and no longer jiggles when the pan is gently shaken, 50 minutes to one hour. Cool completely on rack before serving.