6-inch Italian Easter Ricotta Pie is old Italian ricotta pie. Brave ones add lemon zest, cinnamon, and orange zest into filling. Once you make it, you’ll understand why! 😊
On clean, flat working surface, combine all the crust ingredients, using your hands. Leave aside.
Butter 6-inch pan and leave aside.
Preheat the oven to 180 C / 356 F.
In a medium sized bowl, mix eggs, salt, and sugar. Add flour, Ricotta, lemon and orange zest, vanilla extract cinnamon and raisins. Combine well.
Using rolling pin, roll out the crust, large enough to cover the bottom and the sides of 6-inches pan.
Place the crust into the pan and fill it with Ricotta filling.
Cut away any crust left on the sides of a dish and bake the pie for 50 minutes or until the toothpick inserted in the middle comes out clean.
Cool and serve dusted with icing sugar.