TE School Board’s idea of ‘compromise’ at Valley Forge Middle School … Green Hills homeowners to get 6-foot high chain link fences in their backyards instead of previously announced 4-foot fences
I became a bit of an Italian cliché today, or a little old Italian lady in training, take your pick.
I made sauce, I made gnocchi, and I made a ricotta pie.
I will give you the recipe below I used a roll out store-bought crust this time –Pillsbury brand.
Deep dish pie plate required.
Preheat oven to 350°
Follow instructions on premade piecrust – I like using my own pie plates so I get the Pillsberry brand piecrust when I don’t feel like making my own crust.
So I laid my piecrust in my pan, fluted the edges of the crust and tossed in the freezer while I mixed up the ricotta mixture.
Beat 5 eggs and 1 tablespoon vanilla together. (my mother bought me back this amazing Mexican vanilla on her last trip there and that is what I use today – the flavor is better I think than regular vanilla.)
Mix in with electric mixer 1/4 cup of flour, 1/2 teaspoon of salt, the grated rind of one fresh lemon and one fresh orange. (I had some blood oranges and so that is the grated orange rind that I used today.)
Mix in with electric mixer 1 cup of white sugar and beat together well.
Beat in 3 1/2 cups of whole milk ricotta cheese. When mixture is well mixed, you next stir in 1/3 cup candied minced orange peel and 1/3 cup candied minced lemon peel.
Get out your pie shell in your deep dish pie plate and carefully pour the creamy ricotta cheese mixture into the piecrust.
Bake at 350° until firm and light brown on top approximately 1 hour and 20 minutes.
You can either serve this at room temperature or chilled.