Recipe: Open-Faced Ricotta Pie (Pizza Dolce di Ricotta) (Boston bakery-style?)

OPEN-FACED RICOTTA PIE
(PIZZA DOLCE DI RICOTTA)

"In his book ''How to Bake," Italian baking teacher Nick Malgieri offers this shallow open-faced ricotta pie. The sweet dough, he says, is always tender and the baking powder helps the bottom crust cook well."

FOR THE CRUST:
1 cup flour
3 tablespoons sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons cold unsalted butter, cut up
1 egg
Extra flour (for rolling)

Have on hand a 9-inch glass pie pan.

In a food processor, combine the flour, sugar, baking powder, and salt. Pulse 3 times. Add the butter and pulse the mixture until it resembles coarse ground cornmeal. Add the egg and pulse about 10 times or until the dough almost forms a ball.

Turn the dough out onto a lightly floured board. Press the dough gently several times until it is smooth. Shape it into a disc and wrap it in foil. Refrigerate the dough for 1 hour.

Roll the dough on a floured board to a 1/8-inch thick round. Lift it onto a rolling pin and ease it into the pie pan. Fold under the edges and flute the rim. Refrigerate the crust-lined pie pan while preparing the filling.

FOR THE FILLING:
1 (15 ounce) container whole-milk ricotta
1/3 cup sugar
1 teaspoon lemon rind
1/4 teaspoon ground cinnamon
1 tablespoon white rum
4 eggs, divided use

Set the oven at 350 degrees F.

In an electric mixer with the paddle attachment or whisk, beat the ricotta on low speed for 30 seconds or until smooth, scraping the sides of the bowl once or twice.

Add the sugar in a steady stream and beat 30 seconds more. Add the lemon, cinnamon, rum, and 1 egg. Beat 30 seconds.

Scrape down the bowl and add the remaining eggs, one by one, beating only until each one is mixed in. Pour the filling into the pie pan.

Bake the tart for 40 minutes or until the filling is set and the crust is baked through. Cool on a rack.

Makes 8 servings
From: The Boston Globe, March 23, 2005
Adapted from source: How to Bake by Nick Malgieri

Hi Gail,

This recipe appeared in an article in the Boston Globe that featured a Boston bakery and their ricotta pies. It wasn't said to be the bakery's recipe, but maybe they chose a similar recipe for the article. It might be worth a try.

Happy Holiday Baking!

Betsy