2 C. Flour
¼ tsp. Salt
¼ C. Sugar
4 Ounces (1 stick) Butter
1 Large Egg
2 Tbsp. Sherry, Marsala or Vinegar
About ½ C. Iced Water
In a food processor, combine the flour, salt, sugar, butter and egg. Pulse on and off until dough is coarse. Slowly add the sherry and the iced water, a tablespoon at a time, pulsing on and off until dough forms a soft ball. Do not over-process or it will make a tough dough. Form two balls. Roll out one ball onto a floured work surface to a 10-inch diameter circle. Place in a deep 9 inch pie pan., crimp edges and set aside. Roll out remaining dough to a 10-inch diameter circle and cut into twelve ½-inch wide strips. This will form a lattice over the pie.
Filling
1 ½ lbs. Whole-milk Ricotta
¼ C. Toasted Chopped Almonds
1 Tbsp. Orange Zest
1 Tbsp. Lemon Zest
1 Tbsp. Vanilla Extract
4 Large Eggs
1/3 C. Sugar
¼ tsp. Salt
Egg Wash
1 Egg beaten with 1 Tbsp. Cream
In a mixer bowl, combine the ricotta, almonds, orange zest, lemon zest, vanilla extract, eggs, sugar and salt. Beat for one minute on medium speed. Pour into prepared pie crust. Loosely place 6 strips of dough in one direction on top of pie. Then place 6 strips in opposite direction to form a lattice on top of pie. Crimp edges of lattice with bottom layer of pie crust. Brush with egg wash. Bake in preheated 350-degree oven for one hour, until filling is firm and pastry is golden brown. Remove from oven; cool to room temperature and sprinkle with powdered sugar before serving.
Add comment