Italian Ricotta Pie 3 ea Egg yolks, beaten
Pie crust (double crust, ds Of cinnamon
-for top and bottom) 1 t Vanilla
2 1/2 lb Ricotta cheese (I usually 1 T Grated orange rind
-use 2 lb.) 3 ea Egg whites, beaten stiff
3/4 c Sugar
Mash ricotta and thoroughly mix with all remaining filling ingredients
except egg whites. Fold in egg whites. Put one pie crust in bottom of
deep-dish pan. Pour filling into prepared pan. Top with lattice
strips. Brush top with additional beaten egg. Bake at 300 degrees for
1 1/2 hours. Makes 1 pie.
Yields
1 servings