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Sicilian Ricotta Pie- For Pi(e) Day!


Sicilian Ricotta Pie

Have you ever heard about Pi Day? Pi Day is celebrated around the world on March 14th and every year I want to bake a PIE! This year I got my act together in time and made this Sicilian Ricotta Pie!

It's been a few years since I've sat in a math class, but I do have some memories. It always stuck in my mind that the value of pie is about  3.14159. This value is actually shortened to 3.14, and goes on and on and on. Sort of like my immense love of PIE! It just doesn't stop!
Sicilian Ricotta Pie



And I'm not the only one with this passion for pie. Usually I'm dodging my kids trying to find a good spot to take a photo, and more often that not, my pooches!
Sicilian Ricotta Pie



Now it wasn't me that came up with the idea to bake a pie on March 14th for Pi Day, but it sure was a great idea. It is a fun day to find some amazing pies happening today to celebrate this pie day inspired by 3.14 pi!!
Sicilian Ricotta Pie

Welcome to Pi(e) Day hosted by Terri from Love and Confections! Pi Day is celebrated every March 14 by math fans around the world - and also bakers and pastry chefs. Pi is an non-repeating, infinite number represented by the Greek letter π, and used to represent the ratio of the circumference of a circle to its diameter.

Today, March 14, 2015, is an extra special Pi Day, because at 9:26:53 AM it creates the "Pi Moment of the Century". The first ten digits of Pi are 3.141592653 (3/14/15, 9:26 AM and 53 seconds). This exact date and time happens once every hundred years - a once in a lifetime moment for most of us. How cool is that?

20 Food Bloggers have gathered today and want to celebrate the fun of Pi by creating their own sweet and savory pies to share with you. Hope you have a delicious day!


Enjoy a slice from the Pi(e) Day Bloggers:



About this pie: It's actually a crostata made with pasta frolla dough. It's a dough that is like a giant sugar cookie. It's wonderful to fill with whatever you like, and very, very Italian. The filling is quite Sicilian, and my father was Sicilian and I'm thinking about him pretty often since he died. I especially think about him when I make something he really loved, like this dessert. In Sicily, you would find this filling made with chocolate chips, or with candied fruit. The same filling you'd find in an incredible cannoli.

The dough is in grams, so break out your scale and measure your ingredients! It's my mother-in-law's recipe, and she doesn't like to share her recipes. She says that all of these recipes should be paid for, so there you go!!

The last pie I shared here, was this January, and I couldn't wait to share another pie with all of you!

You may say that I'm slightly pie obsessed. Here are some other pie ideas to make you hungry!


Some more pie inspirations for the pie lovers:

apple with oat streusel toppping

salted caramel apple pie

apple-limoncello pie

grape and apple pie

cranberry-apple pie

key lime pie with meringue topping

lemon meringue pie

blueberry limoncello pie with sourdough crust

sweet cherry pie

olive-oil graham cracker crust

Some wonderful pie  tips:

Here is a great post on how to blind bake a pie crust.

Tips on how to avoid overbrowning your pie crust.

15 tips for making perfect pies.

The Art of Pie’s pie dough making tips.



Sicilian Ricotta Pie

by Savoring Italy
Prep Time: 30-40 minutes
Cook Time: 40-50 minutes

Ingredients (8 slices)
  • 500 grams (10.54 ounces)pastry flour
  • 200 grams (7.025 ounces) cold unsalted butter
  • 200 grams (3.512 ounces) sugar
  • 2 eggs
filling
  • 2 lbs ricotta
  • 1 cup sugar
  • 2 eggs, separated
  • 1 teaspoon vanilla
  • 1 teaspoon ground espresso
  • zest of one lemon
  • 1/2 cup semi-sweet chocolate chips
Instructions
In the bowl of a food processor, add the flour and sugar and process a few times to mix together. Next add the butter and pulse a few times until the mixture looks like wet sand. Add the egg and yolk and process a few seconds more until the dough forms (this should be about 5-7 more pulses, no more than that should be necessary).

Dump out the dough from the food processor bowl onto a lightly floured counter. Form the dough into two disks (one slightly larger than the other) and chill in the refrigerator for about an hour.

Filling:
In a large bowl, mix the ricotta with the two egg yolks and sugar. In a large mixing bowl, beat the egg whites until nice and fluffy.

Fold the egg whites, espresso, lemon zest, and vanilla into the ricotta mixture. 

Fold in the chocolate chips
To assemble:
When dough nicely chilled, remove them from the refrigerator. Roll out the larger disk of dough between 2 sheets of plastic wrap into a 13-inch round about 1/8 thick.

Spray an 11-inch fluted tart pan with removable bottom with baking spray. Gently wrap the dough over the rolling pin and place it over the tart pan; release the rolling pin and let the dough fall into the tart pan. Press the dough softly into the bottom of the tart pan. If some of the dough breaks while you press it into the tart pan, not a problem. Simply piece the dough together.

Press the sides of the dough about 1/2 inch up the side of the tart pan. The rim of the tart should be lined with a slightly thicker layer of pastry than the bottom (about 1/4-inch thick). Place this tart pan in the refrigerator for about 30 minutes (or even longer if necessary) to chill.

When the dough is chilled and ready to fill, remove the tart pan from the refrigerator and prick the pastry bottom with a fork a few times.

Poor the filling gently into the crostata. Flatten it out with a spoon or a spatula. Roll out the remaining piece of dough to 1/8-inch thickness Cut out 5 strips and place them 1 inch apart on top of the filling.
Cut out another 5 strips and place them 1 inch apart diagonally across first strips to form a lattice design. Trim edges of all strips flush with edge of shell.

Carefully place the crostata on top of the baking sheet.

Bake for about 40-50 minutes at 375 F, or until the crust is golden brown. Let cool completely before removing from tart pan. Best eaten the first day but makes a lovely breakfast the next day.

20 comments

  1. That is one beautiful pie there!! Happy Pi day to you and thanks for sharing so many great pie recipes...YUM

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  2. Lora, this pie is calling my name! Pasta Frolla and Ricotta and Chocolate Chips. So delicious! Thank you for participating!

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  3. […] Sicilian Ricotta Pie from Cake Duchess […]

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  4. Thanks so much for the link to my recipe. And Hap-Pie PI Day to you and yours! Kate

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  5. Oh my word, I need to bake this pie and give that pup some kisses! Happy Pi(e) Day!

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  6. Um, helloo! Ricotta and a sugar cookie type crust? I am all over this pie! And I'm so sorry to hear about your father- I can't even imagine.

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  7. What a scrumptious Pie. I love how you made the crust.

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  8. […] Sicilian Ricotta Pie from Cake Duchess […]

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  9. […] Sicilian Ricotta Pie from Cake Duchess […]

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  10. Oh, a ricotta pie sounds fantastic, and it sounds amazing studded with chocolate chips. I'd love to try this one day!

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  11. Yum! This looks amazing - sugar cookie crust would make me a happy girl!

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  12. What a lovely pie! The combo of the sweet crust with the ricotta featured filling is just wonderful :-)

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  13. Your mother-in-law cracks me up, Lora. All recipes should be paid for. She must think we bloggers are pretty silly for giving it all away! I've never heard of Sicilian ricotta pie so I am grateful that she allowed you to share anyway. It looks rich and lovely, somewhere between cheesecake and baked custard pie, perhaps?

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  14. Ooo ricotta pie? I've made pie with cream cheese in it but never ricotta. I bet it's great though I love creamy pies.

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