Terricotta
Nov. 8th, 2020 12:32 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
This week's Resolution Recipe: Sweet Caroline Ricotta Pie
Crust:
2 cups flour
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp salt
4 oz butter or lard (I used a combination)
2 large eggses, lightly beaten
Filling:
1 lb whole milk ricotta
1/3 cup sugar
1 Tbsp anisette (I used 1 tsp almond extract and 2 tsp Grand Marnier, because anise, blech)
3 large eggses, beaten
1/2 tsp cinnamon (I used 1/4 tsp cassia and 1/4 tsp true)
Crust: put the dry ingredients into a fud processor and pulse a few times to mix. Add the butter or lard and pulse 15-20 times. With the machine running, add the eggses and process until the dough forms a ball on the blade, about a minute or so. Remove the dough from the processor and knead it until smooth, 1-2 minutes. Wrap in plastic and set aside for 30 minutes.
Stir the ricotta, sugar, booze, and eggses together until smooth. Heat the oven to 350. Knead 2/3 of the dough into a disc and roll into a 12" circle. Transfer to a pie plate and press it gently against the bottom and up the sides. Trim any excess. Scrape the filling into the pie shell, smooth the top, and dust with the cinnamon.
Knead and shape the remaining dough into a block and roll into a 9" square. Cut the dough into 12 even strips. Make a lattice on top of the filling and trim. Bake 35-40 minutes, until the crust is golden and the filling is firm and slightly puffed. Transfer to a pie rack and cool completely before serving.
What worked: Eh, it was okay. The wife suggested topping with blackberries, which would be a nice addition.
What didn't: It wasn't that interesting. The crust didn't work that well; it formed an okay biscuit layer on the bottom and sides, but it was quite thick and hard at the top. It lacked structural integrity, so the lattice strips disintegrated when I tried to transfer them. I ended up rolling out a pierced top, which looked okay, but as mentioned it was too thick where it joined up around the edge of the pie plate.
Will I make it again? No. Far better desserts out there.
Crust:
2 cups flour
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp salt
4 oz butter or lard (I used a combination)
2 large eggses, lightly beaten
Filling:
1 lb whole milk ricotta
1/3 cup sugar
1 Tbsp anisette (I used 1 tsp almond extract and 2 tsp Grand Marnier, because anise, blech)
3 large eggses, beaten
1/2 tsp cinnamon (I used 1/4 tsp cassia and 1/4 tsp true)
Crust: put the dry ingredients into a fud processor and pulse a few times to mix. Add the butter or lard and pulse 15-20 times. With the machine running, add the eggses and process until the dough forms a ball on the blade, about a minute or so. Remove the dough from the processor and knead it until smooth, 1-2 minutes. Wrap in plastic and set aside for 30 minutes.
Stir the ricotta, sugar, booze, and eggses together until smooth. Heat the oven to 350. Knead 2/3 of the dough into a disc and roll into a 12" circle. Transfer to a pie plate and press it gently against the bottom and up the sides. Trim any excess. Scrape the filling into the pie shell, smooth the top, and dust with the cinnamon.
Knead and shape the remaining dough into a block and roll into a 9" square. Cut the dough into 12 even strips. Make a lattice on top of the filling and trim. Bake 35-40 minutes, until the crust is golden and the filling is firm and slightly puffed. Transfer to a pie rack and cool completely before serving.
What worked: Eh, it was okay. The wife suggested topping with blackberries, which would be a nice addition.
What didn't: It wasn't that interesting. The crust didn't work that well; it formed an okay biscuit layer on the bottom and sides, but it was quite thick and hard at the top. It lacked structural integrity, so the lattice strips disintegrated when I tried to transfer them. I ended up rolling out a pierced top, which looked okay, but as mentioned it was too thick where it joined up around the edge of the pie plate.
Will I make it again? No. Far better desserts out there.