Nana’s Ricotta Pie
by: Helen Winzler
Recipe type: Dessert
Makes (2) 10-inch deep pies
Ingredients
crust:
- 4 c. flour
- ¾ c. sugar
- 1 c. Crisco
- 4 tsp. baking powder
- 1 egg
- 1 tsp. orange extract
- ½ c. milk
Filling:
- 3 lbs. ricotta
- ½ tsp. orange extract
- 6 eggs
- 1 ½ c. sugar
- 1 tsp. vanilla
- 1-1 ½ c. cooked rice
- 3 Tbsp. diced maricino cherries
- 3 Tbsp. chocolate bits (mom adds extra)
Instructions
For crust:
- Blend flour, sugar, shortening, and baking powder w/ pastry blender.
- In small bowl, mix 1 egg, 1 tsp. orange extract, ½ c. milk. Add to above.
For filling:
- In a large bowl, mix ricotta, orange extract, eggs, sugar, and vanilla.
- Add 1-1½ cups cooked rice per your preference.
- Yummy extras:
- Grandma adds chopped up Marrichino cherries and Dona adds chocolate chips. Lots.
- Mix well, pour into shells, sprinkle w/ cinnamon & sugar
- bake @ 350 for 40 min in metal pan,
- or 325 for 60-65 min in pyrex
- *watch for burning crust; pies thicken upon standing
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