Easter Cheese Pie
1 1/2 c Unsifted all-purpose flour
1 1/4 ts Baking powder
1/2 t Salt
3 tb Butter or margarine, Softened
1/2 t Vanilla extract
1 tb Orange-flower water
1/4 c Sugar
1 Egg
1/2 t Grated orange peel
1 Egg, separated
FILLING:
1 (15 oz) cont Ricotta Cheese
3/4 c Sugar
3 Eggs
1 t Orange-flower water or Almond Extract
1 1/2 ts Flour
2 tb Finely chopped citron
Sift flour with baking powder and salt; set aside. In medium bowl, with electric mixer, beat butter with sugar and egg until light and fluffy. Beat in vanilla, orange peel and orange- flower water. Add half of the flour mixture; with wooden spoon, beat until well blended. Add remaining flour, mixing with hands until
dough leaves side of bowl and holds together. Turn out
onto board; knead several times, to blend well. Set
aside, covered. Make filling. Preheat oven to 350
degrees. Divide crust in half. Roll one half, to 11
inch circle. Fit into a 9 inch pie plate; trim edge of
plate. Brush with egg white. Roll remaining crust to
1/8 inch thickness. With pastry cutter, cut into ten
strips, 1/2 inch wide. Turn filling into lined pie
plate. Place five pastry strips across filling,
pressing firmly to edge of pie plate. Place remaining
strips across first ones, to make lattice. Reroll
trimmings and cut into 1/2 inch wide strips. Place
around edge of pie; with fork, press firmly to plate.
Beat egg yolk with 1 tablespoon water; brush over
crust. Place a strip of foil about 2 inches wide
around edge of crust, to prevent over browning. Bake
about 50 minutes or until top is golden brown and
filling is set. Cool on wire rack. Refrigerate until
well chilled - 8 hours or overnight. Makes 8 servings.
In medium bowl with electric mixer, beat Ricotta until
it is creamy. Add sugar, eggs, flour, orange-flower
water and citron; beat until well combined. Pour into
prepared pie shell.
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1 1/2 c Unsifted all-purpose flour
1 1/4 ts Baking powder
1/2 t Salt
3 tb Butter or margarine, Softened
1/2 t Vanilla extract
1 tb Orange-flower water
1/4 c Sugar
1 Egg
1/2 t Grated orange peel
1 Egg, separated
FILLING:
1 (15 oz) cont Ricotta Cheese
3/4 c Sugar
3 Eggs
1 t Orange-flower water or Almond Extract
1 1/2 ts Flour
2 tb Finely chopped citron
Sift flour with baking powder and salt; set aside. In medium bowl, with electric mixer, beat butter with sugar and egg until light and fluffy. Beat in vanilla, orange peel and orange- flower water. Add half of the flour mixture; with wooden spoon, beat until well blended. Add remaining flour, mixing with hands until
dough leaves side of bowl and holds together. Turn out
onto board; knead several times, to blend well. Set
aside, covered. Make filling. Preheat oven to 350
degrees. Divide crust in half. Roll one half, to 11
inch circle. Fit into a 9 inch pie plate; trim edge of
plate. Brush with egg white. Roll remaining crust to
1/8 inch thickness. With pastry cutter, cut into ten
strips, 1/2 inch wide. Turn filling into lined pie
plate. Place five pastry strips across filling,
pressing firmly to edge of pie plate. Place remaining
strips across first ones, to make lattice. Reroll
trimmings and cut into 1/2 inch wide strips. Place
around edge of pie; with fork, press firmly to plate.
Beat egg yolk with 1 tablespoon water; brush over
crust. Place a strip of foil about 2 inches wide
around edge of crust, to prevent over browning. Bake
about 50 minutes or until top is golden brown and
filling is set. Cool on wire rack. Refrigerate until
well chilled - 8 hours or overnight. Makes 8 servings.
In medium bowl with electric mixer, beat Ricotta until
it is creamy. Add sugar, eggs, flour, orange-flower
water and citron; beat until well combined. Pour into
prepared pie shell.
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