Featured Cookbook

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1. Ceddar Scones

2. Deep-Dish Gourmet Pizza

3. Ricotta Pie

Book Description

In 1975, Claire Criscuolo founded the vegetarian restaurant Claire's Corner Copia, in New Haven, Connecticut. The restaurant soon earned a reputation for simple but delicious home-style fare, prompting Criscuolo to write Claire's Corner Copia Cookbook, a compilation of the restaurant's 225 best recipes. Devotees of healthful vegetarian cooking that emphasizes whole grains, fresh produce, and seasonal specialties will welcome Criscuolo's book.

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Claire's Corner Copia Cookbook : 225 Homestyle Vegetarian Recipes from Claire's Family to Yours

Authors: Claire Criscuolo

Date: November 1994

ISBN: 0452271762

Publisher: Plume

Paperback

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This is our traditional holiday pie at my mom's house, and the whole family loves it. We serve it year-round at Claire's, and it's delicious whether eaten while still warm or chilled. It needs only a sprinkle of confectioners' sugar on top.

Makes a 9-inch Pie

• 1 pound ricotta

• 2 eggs, lightly beaten

• 1/4 cup sugar

• 2 tablespoons unbleached flour

• 1 tablespoon freshly grated lemon zest

• Juice of 1/2 lemon

• 1/4 teaspoon vanilla extract

• 3 tablespoons heavy cream or milk

• One 9-inch prebaked pie crust (store-bought is fine)

1. Preheat the oven to 375 degrees F. In a bowl, combine the ricotta, eggs, sugar, flour, lemon zest, lemon juice, vanilla extract, and cream or milk. Beat well with a spoon. Pour the filling into the baked pie crust. Smooth the top with a rubber spatula.

2. Set the pie on a cookie sheet and bake on the center shelf of the oven for 40 to 45 minutes, until the center is just set and the pie is golden brown. Let stand for 15 minutes before serving.

More From This Book:

1. Ceddar Scones

2. Deep-Dish Gourmet Pizza

3. Ricotta Pie

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