Easter Pie
Serving Size : 6
**CRUST**
1 2/3 cups all-purpose flour
1/4 teaspoon salt -- or to taste
1/4 cup butter -=or=-
1/4 cup shortening
2 tablespoons sugar
1/4 teaspoon baking powder
1/4 cup margarine
2 eggs -- lightly beaten
***FILLING***
1 ct -- (15-oz) ricotta
-- cheese,
1 tablespoon all=purpose flour
1/4 teaspoon orange peel -- grated
4 eggs
1/3 cup semisweet chocolate chips
1/8 teaspoon ground cinnamon
1 cup sugar
1/4 teaspoon lemon peel -- grated
1 dash salt
2 teaspoons vanilla extract
1/3 cup diced citron -- (optional)
1 dash ground nutmeg
CRUST: In a bowl, combine the flour, 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 10-circle. Place in a 9" pie plate;
flute crust. Refrigerate. FOR FILLING: Beat the
ricotta, sugar and flour in a mixing bowl. Add peels
and salt; 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 F for 55 minutes or until a knife
inserted near the center comes out clean. Cool: Store
in the refrigerator.
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
