Ricotta Pie

I’ve spoken of my Duxbury Thanksgivings with family friends who are more like much loved cousins? Yes, yes I have. The Buechlers were, by today’s standards, a large family. There were the parents, Hope and Jim, and four kiddles. With everyone inviting a pal or two or three, the gathering usually topped 20 or so souls.

Lydia, the ‘cousin’ closest to my age, married Steve and he became a regular at the yearly feasts. Soon afterwards, his sister and mother joined the party too. Awesome!

Steve’s of Italian descent--he grew up in very Italian, working class Eastie (AKA East Boston) where women of a certain age were born with baking chops encoded in their DNA. Swear to Bast that's true! Must be.

All us guest types would bring a contribution to the meal. I brought my poorly made, more-like-a-soup pecan pie. Mrs. Mercanti always brought her positively brilliant ricotta pie. Jesus, it was swoon worthy!

Why’s this come up when Pesach and Easter, not Turkey Day are in the offing?

I swung by Saint Fratelli’s while out running errands yesterday morning. I swear the joint shoots a tractor beam at me anytime I’m within four blocks of the joint.

I bought The Amazing Bob two of his favorite pastry--Half Moons--and told the clerk ‘all set thanks.’ In the seconds it took for her to ring me up, I made the mistake of looking into the display case to my left. There, calling my name, was a big ol’ tray of chubby, golden ricotta pie slices.

Yup, had to buy one--just one. It was tremendous but, of course, I remember Mrs. Mercanti's as being better. Hers was the ultimate, the best, the fairy tale dream of ricotta pie-ness.

For those of you who aren’t baking challenged, there are two recipes, found on line, below. I’ve not tried them and would, doubtless end up with a colossal monstrosity for my efforts but thought I’d save you kitchen wonders the Google time. You’re welcome.

Please don’t tell me the calorie count on these! One slice a year isn’t gonna swell me to opera diva proportions--nope the martinis and wasabi peas will take care of that just dandy, thanks.

Each recipe is for two pies.

From AllRecipes.com:

Recipe Uno

Ingredients
3 pounds ricotta cheese
12 eggs
2 cups white sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
5 teaspoons baking powder
1 cup white sugar
1/2 cup shortening
4 eggs, lightly beaten
1 teaspoon vanilla extract

Preparation
Beat the 12 eggs, 2 cups sugar and vanilla or lemon extract together. Stir in the ricotta cheese Set aside. 

Preheat oven to 325 degrees. Grease two deep dish pie plates. 

Combine the flour, baking powder, and 1 cup of the sugar together. Cut in the shortening and mix until the mixture resembles coarse crumbs. Mix in 4 of the eggs and 1 teaspoon of the vanilla. Divide dough into 4 balls and chill (if needed). 

Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick as it will expand during cooking and get too thick. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust.

Alternately you can use cookie cutters and place the cutouts on the top of the pies.
Pour the filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine. Place foil on the edge of crust.
Bake at 325 degrees for 20 to 30 minutes then remove foil. Continue to bake for another 25 or 30 minutes or until a knife inserted in the center comes out clean.

From the Food Network:
Recipe due:

Ingredients
Crust:
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold vegetable shortening, cut into bits
1 large egg, beaten lightly
2 to 3 tablespoons ice water
Filling
1 1/2 pounds ricotta, drained well
3/4 cup sugar
5 large eggs
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/2 cup diced candied fruit
1/2 cup semisweet chocolate chips

Directions:
Crust:
To make the pie crust: Into a bowl, sift the flour, sugar, baking powder, and salt. Add the shortening and blend until the mixture resembles coarse crumbs. In a bowl, whisk together the egg and 2 tablespoons of the ice water. Add the egg mixture to the flour mixture and toss to combine, adding more water, if necessary, to form a dough. Chill the dough, wrapped in plastic, until firm.

On a lightly floured surface, roll out the dough into a circle 1/8-inch thick and fit it into a 9-inch pie pan. Crimp the edge, prick the bottom, and chill while making the filling.

Preheat the oven to 350 degrees. 

In a large bowl with an electric mixer, beat the ricotta with the sugar until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and cinnamon. Stir in the candied fruit and chocolate chips. Pour the filling into the pie shell.

Bake the pie for 45 minutes, or until just set. Let cool and chill.