Nonna Caterina’s Ricotta Pie

In Kevin’s own words: Every year before Easter, my family would start meal planning. Bisnonna’s ricotta pie was a traditional part of our celebration. We would always make extra so we could have seconds, then enjoy it again for breakfast the next day, and the next…. I loved it because it was mild and not overly sweet. I particularly love the subtle flavor provided by the orange or lemon zest and will sometimes add a little extra liquor to give it an extra kick. Whenever I bake and eat this pie, it brings back fond memories of my childhood and my family. It will forever be part of our holiday meals and a tradition we hand down from generation to generation.

Kevin Morse

Prep Time

50 min

Bake Time

1 hour

Total Time

2 hrs

Yield

One 9.5" pie, 6-8 servings

Varietal

Sequoia T85 All-Purpose Flour

Ingredients:

For the pie crust:

1½ cups (218g) Sequoia flour

2 tablespoons (24g) sugar 

½ teaspoon (3g) sea salt 

½ cup (112g) butter cold, cubed  ¼ “

1 large egg, slightly beaten

2 tablespoons (30g) milk, cold

1 teaspoon (5g) lemon extract

For the filling:

1 pound (454g) ricotta cheese

½  cup (100g) sugar

1/2 cup (115g) heavy cream

4 large eggs  

½  teaspoon (3g) pure vanilla extract 

Rind of 1 orange and 1 lemon, finely grated 

2 tablespoons (24g) Grand Marnier liqueur

Baker's Notes:

Alternatively, you can smooth out any lumps in ricotta by doing several pulses in a food processor fitted with a steel blade, then transfer it into the bowl of your electric stand mixer.

Instructions:

To make the pie crust:

  1. Combine flour, sugar, and sea salt in a medium-size bowl. Stir well with a fork or whisk.
  2. Working with your fingers, a fork, or a pastry cutter, cut in the cold butter until the mixture resembles coarse meal. 
  3. In a separate small bowl, whisk together the egg, the milk and the lemon extract. 
  4. Add the egg mixture to the flour-butter mixture. Mix lightly with a large fork.
  5. Cover the bowl with plastic wrap and chill in the refrigerator for 20 minutes.

To make the filling:

  1. While the dough is chilling, prepare the filling:  With a rubber spatula, press ricotta through a wire mesh sieve into a bowl of an electric stand mixer* (see Baker’s Notes).   
  2. Add the sugar, eggs, heavy cream, vanilla, orange rind, lemon rind, and Grand Marnier to the mixer bowl and mix with paddle attachment on medium speed until well blended, 3-4 minutes.

To assemble the pie:

  1. Preheat the oven to 425°F with two racks placed in the lower third  of the oven. 
  2. On the lowest of the two racks place an empty baking sheet.
  3. Once the dough has chilled, turn it out onto a lightly floured work surface and shape it into a ball.  
  4. Roll the ball out into a 14’" circle, 4.5” larger than your 9.5" pyrex glass  pie dish. Add a little flour if the dough sticks while rolling.
  5. Fold the dough over your rolling pin and transfer to the pie pan, gently easing the pastry into the pan. Trim and flute the edges.
  6. Pour the filling into the unbaked pie shell.
  7. Place the pie on the rack above the bottom rack on which you have placed an empty cookie sheet. This sheet will radiate heat and allow the bottom crust to bake through.
  8. Bake at 425°F for 10 minutes. Then reduce the heat to 350°F and bake for another 45-50 minutes. 
  9. Pay close attention to the edges of the crust. If it’s browning too quickly, place a pie ring or foil around the edges. 
  10. Bake until the filling is set and the pastry is rich golden-brown, about 1 hour total,  rotating 90° halfway through the bake.
  11. Cool on a rack and serve.

Baker's Notes:

Alternatively, you can smooth out any lumps in ricotta by doing several pulses in a food processor fitted with a steel blade, then transfer it into the bowl of your electric stand mixer.

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