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FIADONE
from Emeril Live
1 pound fresh cheese, such as ricotta
1/2 cup sugar
2 egg yolks
1 egg
1 lemon, jested
1 lemon, juiced
1/2 cup sultans, or golden raisins
1 (9-inch) pie crust, unbaked
8 sprigs of fresh mint
Preheat the oven to 350 degrees F.
In a mixing bowl, combine the cheese, sugar, yolks, egg, lemon zest and lemon juice. Mix well. Fold in the sultans. Pour into the prepared pie crust.
Place in the center of the oven and bake for about 30 minutes or until the top is golden brown. Remove from the oven and cool completely. Garnish with sprigs of fresh mint.
Yield: 8 servings
Aunt Norma's Fiadone
Makes one 10-inch pie.
Note: Preheat oven to 350. Grease and flour the pan.
Dough:
1 1/2 cups flour
1/3 cup sugar
1/2 tsp. baking powder
1/2 tsp. anise seed
2 eggs
1/2 cup butter, melted and cooled
Sift together the flour, sugar, and baking powder. Add the anise seed. Beat the eggs lightly, add butter, then add this mixture to the flour and work into a soft dough, keeping an additional 1/4 cup flour ready to add as necessary.
The consistency will be that of a soft cookie dough. Add only enough additional flour to keep from sticking. Chill until ready to bake the pie.
Filling:
2 lbs. fresh whole milk ricotta
1/4 lb. citron
1/4 cup raisins
1/4 cup sugar
1/4 tsp. cinnamon
2 eggs, lightly beaten
Glaze:
Egg wash made with the yolk of an egg yolk and a Tblsp. water.
Mix filling ingredients in the order given. Roll out dough 1/8" thick. Place in pie pan and cut off excess. Flute edges. Reroll the trimmings to make the lattice top.
Pour in the filling, cut six lattice strips about 3/4-inch wide and place three in each directions over the top.
Brush with the egg wash and bake at 350 for one hour until set. Cool completely before cutting.
Altitude Adjustment: At 8000 feet I had to increase the baking time to 1 hr. and 10 min. Altitude adjustment should begin at 2,500 feet at one-third the amount shown here, two-thirds at 5,000 feet, and the full amount at 7,500 feet. Scale similarly every additional 2,500 feet.
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