Lemon Ricotta Pie

Photo: flickr user sleepyneko

Ingredients

1 1/4 cups all purpose flour

1/4 cup sugar

1/2 teaspoon salt

2 teaspoons lemon zest

1 teaspoon cinnamon

1/2 cup unsalted butter, cut into pieces and chilled

1 egg yolk

2 tablespoons Marsala

Filling

2 cups ricotta cheese

6 tablespoons 35%% cream

2 eggs

1/2 cup sugar

1 tablespoon Marsala

2 teaspoons lemon zest

1/2 teaspoon cinnamon

1/2 teaspoon vanilla

1/4 teaspoon almond extract

3 tablespoons all purpose flour

1 cup amaretti biscuits

Preparation

To Assemble:For crust, combine flour, sugar, salt, lemon zest and cinnamon. Cut in the butter until the dough takes on an even crumbly texture, with some bits of butter still visible. Whisk Marsala and egg yolk and add to flour mixture. Combine just until dough comes together. Shape into a disc, wrap and chill for an hour.

On a lightly floured surface, roll out dough to 1/4-inch thick and line an ungreased 9-inch pie plate and cinch edges. Chill dough while preparing filling.

For filling, place ricotta, cream, eggs, sugar, Marsala, lemon zest, cinnamon, vanilla and almond extract in a bowl. Sift flour over top and blend. Place amaretti biscuits into a tea towel and crush. Sprinkle amaretti crumbs over chilled pastry shell. Spoon filling into pastry shell and spread evenly. Chill for 20 minutes.

Preheat oven to 350 F. Place pie on a baking tray and bake for 1 1/4 to 1 1/2 hours minutes, until firm to the touch in the centre. Turn off the oven and crack the oven door. Leave pie in until oven is cool.

Cool completely before slicing.

Yield: 1 9-inch pie. Makes 6 to 8 servings.