Author: Ciao Chow Linda
- Two of your favorite homemade or store-purchased pie crusts (one for bottom and one for the lattice top)
- 4 cups drained full-fat ricotta cheese
- (I started out with 3 pounds of ricotta from the supermarket and there were more than 4 cups when it was all drained.)
- 6 eggs
- ¾ cup sugar
- juice of one orange (a little less than ¼ cup)
- grated rind of two oranges
- grated rind of one lemon
- ½ teaspoon orange blossom water (or 1 teaspoon vanilla)
- Drain the ricotta cheese overnight in the refrigerator.
- To do this, I place a paper towel in a sieve, put the ricotta cheese in the sieve, then cover with a piece of plastic wrap and finally, a heavy weight.
- Roll out the pie crust and place it in a deep-dish pie pan.
- Prick the crust with a fork.
- Place it in the refrigerator for a few minutes while you roll the lattice.
- Roll out the other pie crust on a cutting board or something that will fit in the freezer.
- Cut nine lattice strips and place the whole thing, cutting board and all, in the freezer.
- Make sure you can keep it flat.
- This technique of putting the strips in the freezer for a few minutes will help keep when the lattice strips from breaking apart when weaving them on the top after you have placed the filling inside.
- Beat the eggs gently (but don't beat too heavily or the pie will rise too much, and then deflate too much.)
- Mix the eggs with the ricotta and the rest of the ingredients.
- Place the filling in the pie shell.
- Place the lattice work on top, weaving over and under till you get the desired effect.
- Swipe the lattice with either some beaten egg, milk or cream.
- Bake in a preheated 350 degree oven forr one hour.
- When cooled and ready to serve, sprinkle with powdered sugar and top with grated orange peel.
Recipe by Ciao Chow Linda at https://ciaochowlinda.com/2022/04/easter-ricotta-pie.html
3.5.3251