Description
This Ricotta Pie recipe offers a rich and creamy Italian dessert with a tender, buttery crust and a luscious ricotta cheese filling subtly flavored with lemon and almond. Perfect for gatherings, this classic pie blends sweet and tangy notes with a silky texture, providing a delightful treat that serves eight.
Ingredients
Scale
Crust
- 3 cups (360 grams) all-purpose flour
- ½ cup (60 grams) powdered sugar
- ½ teaspoon baking powder
- 1 teaspoon lemon zest
- ½ teaspoon salt
- 1 cup (226 grams) unsalted butter
- 2 large eggs
Filling
- 32 ounces (905 grams) whole-milk ricotta, strained if very watery
- ¾ cup (150 grams) granulated sugar
- 4 large eggs
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- â…› teaspoon almond extract
Egg Wash
- 1 egg whisked with a little water
Instructions
- Prepare the crust: In a large bowl, whisk together the flour, powdered sugar, baking powder, lemon zest, and salt. Cut the unsalted butter into small pieces and incorporate it into the dry ingredients using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Add the 2 large eggs and combine until the dough comes together. Form into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
- Make the filling: In a large mixing bowl, combine the strained ricotta cheese with granulated sugar and eggs, whisking until smooth. Add the lemon juice, lemon zest, and almond extract, mixing thoroughly to distribute the flavors evenly. Set aside.
- Assemble the pie: Preheat the oven to 350°F (175°C). Roll out two-thirds of the dough on a lightly floured surface to fit a 9-inch pie pan. Press the dough into the pie pan, trimming any excess. Pour the ricotta filling into the crust and spread evenly. Roll out the remaining dough to create a lattice or top crust to cover the filling. Trim and seal edges by crimping.
- Apply egg wash: Brush the top crust (or lattice) with the beaten egg wash to help develop a golden brown and shiny surface during baking.
- Bake the pie: Place the pie in the preheated oven and bake for 1 hour and 15 minutes until the filling is set and the crust is golden brown. Check the pie after about an hour to ensure it is not browning too quickly; cover loosely with foil if needed.
- Cool and serve: Remove the pie from the oven and allow it to cool completely on a wire rack before slicing. This resting time helps the filling to set fully for clean slices.
Notes
- Ensure the ricotta is well strained if watery to prevent a runny filling.
- Use whole-milk ricotta for creamier texture; low-fat versions will alter the richness.
- Chilling the dough before rolling helps to maintain a flaky crust.
- You can add a dusting of powdered sugar on the cooled pie for extra sweetness and presentation.
