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• Italian cheese pie

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.
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<br />I think this year, I am going to do a 9 x 13 and see how that works.
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<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
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<br />If you think it is too watery, which sometimes it is, then add a tablespoon of flour.
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<br />when in the plates, sprinkle the top with cinammon
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<br />all ingredients must be at room temperature.
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<br />325 degrees in glass (which is preferable)
<br />if you do use metal or throw aways, bake at about 335 degrees
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<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.
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<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.
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<br />Here is the recipe for the dough if you want to make your own. - this is for one crust.
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<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
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<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.
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