Ricotta Pie

tinathorn

Arrcangel

Pasta Frolla (double recipe if you want to make lattice)

2 cups flour

1 cup sugar

1 stick butter, at room temp

2 eggs

½ teaspoon lemon rind, grated

subheading: Pie Ingredients:

3 lbs ricotta cheese (whole milk or part skim according to your dietary needs)

1 cup sugar (or to your taste)

1½ tablespoon vanilla extract

1.5 oz anisette (or to your taste)

1 orange rind, grated

8 eggs, beaten (if you are using part skim ricotta, 8 eggs should be enough. If you are using whole milk ricotta, you may need to add one or two more eggs if the filling appears to be too thick)

Citron (if you like candied fruits in your baked products)

maraschino cherries, halved

Directions at copymethat.com

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