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Easter Pie

SUBMITTED BY: Barbara Tierney 

"'EASTER PIE is a specialty in many Italian homes, so mothers make sure their daughters master the recipe to ensure that the tradition continues.'"
RECIPE RATING:
This recipe has been rated 2 times with an average star rating of 3.5
Read Reviews (2)
PREP TIME  25 Min
COOK TIME  55 Min
READY IN  1 Hr 20 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • CRUST:
  • 1 2/3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 cup butter or margarine
  • 1/4 cup shortening
  • 2 eggs, lightly beaten
  • FILLING:
  • 1 (15 ounce) container ricotta cheese
  • 1 cup sugar
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon grated lemon peel
  • 1/4 teaspoon grated orange peel
  • Dash salt
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup semisweet chocolate chips
  • 1/3 cup diced candied citron (optional)
  • 1/8 teaspoon ground cinnamon
  • 1 dash ground nutmeg

DIRECTIONS

  1. In a bowl, combine the flour, sugar, salt and baking powder; cut in butter and shortening until mixture resembles small crumbs. Add eggs; stir until moistened and mixture forms a ball. Cover and refrigerate for 1 hour. On a lightly floured surface, roll out dough to a 10-in. circle. Place in a 9-in. pie plate; flute crust. Refrigerate.
  2. For filling, beat the ricotta, sugar and flour in a mixing bowl. Add peels and salt; beat until smooth. In another bowl, beat eggs until thick and lemon-colored, about 5 minutes; slowly fold into ricotta mixture. Gently mix in remaining ingredients. Pour into the crust. Bake at 350 degrees F for 55 minutes or until a knife inserted near the center comes out clean. Cool. Store in the refrigerator.
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REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 3.5 star rating.
Reviewed on apr. 8, 2007 by Wendy 
I tried this recipe for our Easter dinner. It was a very long process of preparation but the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 3.5 star rating.
Reviewed on apr. 11, 2007 by jojobeanzsis 
I am reviewing the pie filling only-as I used my own crust. Texture is a little grainy, pie... MORE


 
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