Pair fresh ricotta cheese with candied fruits and chocolate chips for a sweet and tart ricotta pie recipe.
The filling in this pie is based off the wonderful Sicilian canoli pastry desserts. Find candied fruits from specialist food shops and delis.
Everyone has a weakness for the perfect pie—succulent, crisp, golden pastry surrounding an infinite possibility of fillings. In Pie (Mitchell Beazley, 2013), author and food stylist Angela Boggiano shows you how to master the basic art of pastry making and how to transform even the most frugal filling into a luxury. Follow this excerpt to find a delicious Candied Ricotta Pie recipe.
You can purchase this book from the Mother Earth Living store: Pie.
Find more pie recipes and tips from Boggiano in Shortcust Pastry Recipe.
The filling in this pie is based around the wonderful Sicilian canoli pastry desserts. You can get candied fruits from specialist food shops and delis—they’re definitely worth searching for.
For the pastry
• 13 ounces Sweet Shortcrust Pastry
• All-purpose flour for dusting
For the filling
• 1 pound fresh ricotta
• 1/3 cup superfine sugar
• 1 teaspoon vanilla extract
• 3 extra-large eggs
• 1/2 cup candied fruits
• 1/4 cup semi-sweet chocolate chips
• 1/3 cup raisins
• Grated zest 1 lemon
• 1 tablespoon confectioner's sugar for dusting
1. Preheat the oven to 350 degrees. Place a baking tray in the oven to preheat.
2. Roll out two-thirds of the pastry on a lightly floured surface to make a 1/4-inch thick disk. Use to line a 1/4-inch-thick disc. Use to line a 1 3/4-inch-deep 9-inch fluted tart pan, leaving any excess to overhang the pan.
3. Roll out the remaining pastry on a lightly floured surface to 1/4-inch thick. Using a fluted ravioli wheel, cut the dough into 3/4-inch strips.
4. Place the ricotta in a food processor and process until smooth. Transfer to a large bowl and, using a wooden spoon, beat in the sugar, vanilla extract and eggs one at a time until combined.
5. Stir in the candied fruits, chocolate chips, raisins and lemon zest. Pour into the pastry shell and arrange half the strips at 1 1/2-inch intervals across the top of the pie. Repeat crosswise with the remaining strips to make a lattice topping. Press the edges to seal and trim any excess.
6. Place on the preheated baking sheet on the lowest oven shelf and bake for 55 minutes until golden. Set aside for 15 minutes to cool in the pan before transferring to a wire rack to cool completely. Dust with confectioner's sugar and serve cut into wedges. Serves 8 to 12
Reprinted with permission from Pie by Angela Boggiano and published by Mitchell Beazley, 2013. Buy this book from our store: Pie.
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