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Easter Cheese Pie

Author/Submitted by:
Servings: 6
Categories: Desserts / Pies & Pastries

1 1/2  c  Unsifted all-purpose flour
1 1/4  ts  Baking powder
1/2  t  Salt
3  tb  Butter or margarine,
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
1  (15 oz) cont  Ricotta
3/4  c  Sugar
3    Eggs
1  t  Orange-flower water or
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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