Difficulty: Moderately Easy
Step1
When I was a young boy, Mom used to make Ricotta Pie for the family gatherings at Christmas and Easter. This was a time when I looked forward to seeing relatives, running outside and playing with cousins, watching the old men play cards, smoke crooked cigars, laugh and joke together while Mom created delicacies out of basic ingredients with the aunts. My mouth still waters as I envision the bountiful table filled fresh fruit, dried figs, nuts, wine and ricotta pie. Fortunately for me, Mom taught my wife how to make this treat, now I can enjoy the taste and memories from those lively meals my childhood.
Ricotta Pie is a dense and rich pie that can be served before or in between meals set on the table during an all day feast. This pie is delicious served warm or cold and is wonderful for a breakfast. I tend to like it best a few days after it has been made when the flavors have had some time to blend and mellow.
Here is the recipe for one nine-inch pie.
Step2
Filling:
1 lb. ricotta
2 eggs
1/4 cup chopped pepperoni
1/2 cup grated Parmesan
1/8 cup (packed) minced fresh parsley
1/4 tsp. salt
1/4 tsp. black pepper
Mix all together and set aside
Step3
Dough:
1 1/2 cups flour
1 egg, beaten
1/4 cup shortening
1/2 tsp. salt
1/2 tsp. vanilla
1 tbsp. sugar
Step4
Mix dough ingredients together, cutting in the shortening with a pastry blender. Add approx. 1/3 cup ice water, just enough for the dough to hold together in a ball. Divide dough in half. Roll out one half to a circle to fit in the bottom of a 9" pie plate. Pour in filling. Roll out remaining dough to fit over the top. Trim and crimp edges. Beat together 1 egg and 1 tsp. water. Brush the top with the beaten egg, and sprinkle with a little coarse salt. Bake at 400 degrees for 45 to 60 minutes, or until a knife inserted into the center comes out clean.
Novice 
