6-inch Italian Easter Ricotta Pie
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! 😊
Ingredients
- Ingredients for the crust:
- 1 cup all purpose flour
- 1 Tbsp sugar
- Pinch of salt
- ¼ tsp baking powder
- 3 Tbsp butter, room temperature + extra butter for the pan
- 1 egg
- 1 Tbsp milk
- Ingredients for the filling:
- 2 eggs
- Pinch of salt
- 1/3 cup sugar
- 1 Tbsp all purpose flour
- 1 cup Ricotta
- ¼ Tbsp lemon zest
- ½ Tbsp orange zest
- 1 Tbsp vanilla extract
- Pinch of cinnamon
- 3 Tbsp raisins
- Icing sugar to dust, optional
Instructions
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On clean, flat working surface, combine all the crust ingredients, using your hands. Leave aside.
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Butter 6-inch pan and leave aside.
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Preheat the oven to 180 C / 356 F.
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In a medium sized bowl, mix eggs, salt, and sugar. Add flour, Ricotta, lemon and orange zest, vanilla extract cinnamon and raisins. Combine well.
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Using rolling pin, roll out the crust, large enough to cover the bottom and the sides of 6-inches pan.
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Place the crust into the pan and fill it with Ricotta filling.
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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.
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Cool and serve dusted with icing sugar.