Traditional Ricotta Pie

Photo: Maria Boyer

Ingredients

For the crust:

4 cups flour

1 cup sugar

1 teaspoon baking powder

1 teaspoon salt

1 cup shortening

Juice of half a lemon

1 ounce anisette

2 larges eggs

For the filling:

5 pounds ricotta

1/2 cup sugar

2 tablespoons heavy cream

Juice of half a lemon

1 ounce anisette

1 1/2 teaspoons baking powder

1/2 cup candied citron, chopped (optional)

12 larges eggs

Preparation

To prepare the crust, mix the dry ingredients and shortening with a pastry blender.

Add the juice of half a lemon, 1 ounce anisette, and 2 eggs; mix and roll out to form crust.

Carefully place the crust into a standard springform pan, pressing the dough to line the bottom and sides of the pan.

To prepare the filling, in a large bowl add 1/2 cup sugar and the heavy cream to the ricotta. Beat well. Add the remaining lemon juice, anisette, baking powder, and eggs ― one at a time ― beating well after each one.

Stir in citron and add additional sugar to taste, if desired.

Pour filling into crust, and cook slowly for 2-1/2 to 3 hours, until a knife inserted into the center comes out clean. If the pie browns too quickly, place a sheet of brown paper over the top to prevent burning.

Cool and refrigerate several hours. Serve chilled.