Italian Ricotta Pie

Ingredients

• 1.5 cup all-purpose flour
• 1 tsp baking powder
• 0.333 cup granulated sugar (For the crust)
• 2 egg yolks (Save the egg whites for the filling)
• 0.333 cup whole milk (For the crust)
• 0.333 cup olive oil (Good quality)
• 1 tsp vanilla extract (For the crust)
• 1 tsp almond extract (For the crust)
• flour (For dusting the countertop and rolling pin)
• 2 qt water (Or more, as needed, for the oven water bath)
• 2 cup whole milk ricotta cheese (For the filling)
• 0.5 cup granulated sugar (For the filling)
• 3 whole eggs (Beaten)
• 2 egg whites (Saved from making the crust)
• 1.5 tsp vanilla extract (For the filling)

Steps

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Bring 2 or more quarts of water to a boil on the stove. Place a baking dish, such as a 9×13-inch dish, on the bottom rack of the preheated oven and fill it with the hot water. Position another oven rack directly above it in the next rack position.

3. 3

   In a large bowl, sift together the flour, baking powder, and sugar for the crust. Stir to combine.

4. 4

   In a smaller bowl, combine the egg yolks, milk, olive oil, vanilla extract, and almond extract.

5. 5

   Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix with a wooden spoon until combined; if the dough becomes too difficult to mix with the spoon, finish mixing with your hands.

6. 6

   Generously flour the countertop and place the dough in the center. Press it into a round disc, continuing to flour, press, and flip it as needed.

7. 7

   Flour a rolling pin and gently roll the dough into a circle 1 to 2 inches larger than a deep-dish 9-inch pie plate.

8. 8

   Transfer the delicate dough to the pie plate by folding it in half and unfolding it over the plate, or by rolling it onto the rolling pin and unrolling it over the plate.

9. 9

   Use your fingers to press the dough into the pie plate. Crimp the top edge all the way around by pinching it between your thumb and index finger. Set the unbaked crust aside; it is not pre-baked.

10. 10

    Make the filling by placing the ricotta in a large bowl and mixing in the filling sugar until combined.

11. 11

    Add the beaten whole eggs, reserved egg whites, and filling vanilla extract. Stir with a wooden spoon until combined. If the mixture is lumpy, use a wire whisk to smooth it out.

12. 12

    Pour the filling directly into the unbaked crust.

13. 13

    Cover the crust edge with foil or a pie-crust shield so it does not become too browned during baking.

14. 14

    Place the pie in the center of the oven on the rack above the water bath. Bake for 1 hour and 10 minutes.

15. 15

    Turn off the oven, but leave the pie inside for 10 more minutes. Do not open the oven door while the pie is in the oven.

16. 16

    Carefully remove the pie and place it on a wire rack to cool completely. Do not refrigerate it while warm, or it may weep slightly and collect moisture on top.

17. 17

    Chill the pie uncovered overnight.

18. 18

    Once thoroughly chilled, cut the pie into slices and serve.

Notes

The filling should be mostly set when removed from the oven, with the center continuing to cook as it rests and cools. It firms further during the overnight chill. The source notes that the egg whites do not need to be beaten separately.

Nutrition per serving

• dessert
• Italian
• pie
• baked
• water bath
• vegetarian
• Easter
• make-ahead