Tuesdays with Dorie: Baking with Julia - 78th installment. The recipe is Sweet Ricotta Pie.
It was great to bake something "homey" after the last couple of recipes, and I really liked this recipe. This recipe is another one from Nick Malgieri, and relatively uncomplicated.
The crust is a rich one with eggs in it, and was easy to handle. You mix it, chill it, and then roll it out. Two thirds of the crust is used for the bottom, and the last third for the lattice top.
The filling is a mix of ricotta, eggs, sugar and flavoring. I did not have anisette, but as suggested in the recipe, substituted vanilla and Grand Marnier as the flavoring. I only had part-skim ricotta, which seemed wrong ;-) so I made some additional homemade whole milk ricotta:
(Side note: If you haven't tried making cheese, and want to try, check out Urban Cheescraft - I received a DIY cheese kit as a gift, and it has been fun and so easy to use.)
I think the richer whole milk ricotta helped make the flavor and texture better.
Pour the filling into the crust, sprinkle with cinnamon, and then put on the lattice - one set of strips across, and then the other at an angle.
Here's the pie before baking:
It baked up perfectly, and then you let it cool before serving. Here's a photo of how the filling and crust look when you cut into it:
I think it's delicious! Kind of like a cross between cheesecake and custard pie - what could be bad about that? :-)