Italian cheese pie
Pies
This recipe makes 2 deep glass pie plates or 2 8x8 square pans. <br />I cook the crust for about 10-15 min. first so it gets done well. <br /> <br />I think this year, I am going to do a 9 x 13 and see how that works. <br /> <br />3 lb. ricotta (whole) <br />12 eggs <br />2 1/2 c sugar <br />2 large sunkist oranges - rind from both and only the juice from one <br /> <br />If you think it is too watery, which sometimes it is, then add a tablespoon of flour. <br /> <br />when in the plates, sprinkle the top with cinammon <br /> <br />all ingredients must be at room temperature. <br /> <br />325 degrees in glass (which is preferable) <br />if you do use metal or throw aways, bake at about 335 degrees <br /> <br />about an hour - It will come high up and get slightly brown on the top. When it doesn't jiggle in the middle you can take it out of oven. <br /> <br />I use the prepared crusts and roll them very thin. The crust should only come up <br />on the sides to the top but not more than that. <br /> <br />Here is the recipe for the dough if you want to make your own. - this is for one crust. <br /> <br /> <br />1 cup of flour <br />1 egg <br />1/2 stick margerine <br />pinch of salt <br />1/2 tsp. baking powder <br />1 tbl. sugar <br /> <br />mix in ball - roll <br />350 to pre-cook <br /> Traditionally made just at Easter time but a great light dessert any time of year. <br />
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