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Italian Pineapple & Ricotta Pie




Pie Crust: MAKES 2 PIES CRUSTS
3 cups all-purpose flour
½ cup sugar
1 tsp salt
1 tsp baking powder
1 ½ sticks unsalted butter (chilled)
3 large eggs

Filling:
This will make enough filling for one 9-inch pie. Simply double the recipe if you'd like to make two pies.

1 pound ricotta cheese (drained)
1 cup heavy cream
¾ cup sugar
1 tablespoon cornstarch
2 teaspoons pure vanilla extract
3 large eggs
1/2 of a 20-ounce can of crushed pineapple (drained)
Ground cinnamon (dusted on top of pie)

For the dough, combine the dry ingredients in the work bowl of a food processor fitted with the metal blade. Pulse several times to mix. Add the butter and pulse about 10 times to mix the butter in finely Add the eggs and pulse repeatedly until the dough forms a ball. Invert the dough to a floured work surface and carefully remove the blade. Wrap it in plastic, and refrigerate it while preparing the filling. You may keep the dough in the refrigerator for up to 2 days before continuing.

If you don’t have a processor, then follow these instructions: Combine the dry ingredients in a bowl, then add chunks of the chilled butter. Using a pastry blender or two forks, chop the butter until it resembles little pebbles. At this point, add the eggs, and stir with a spoon until the dough begins to form. Using your hands and working the dough as little as you can, form a ball, wrap in plastic, and chill for about 20 minutes before rolling out. You may keep the dough in the refrigerator for up to 2 days before continuing.

For the filling, place the ricotta in one strainer and the pineapple in another for at least 1-1/2 hours, or preferably overnight. Discard the liquids. This will create a thicker pie filling and keep the crust crispier. Add the ricotta to a large mixing bowl, and beat it smooth with a rubber spatula. Beat in the heavy cream, sugar, cornstarch, and vanilla. Beat in the eggs, making sure the texture is smooth. Finally, stir in the pineapple

When you are ready to bake, set a rack in the lower third of the oven and preheat to 425 degrees.

Remove the dough from the refrigerator and gently knead it on a floured surface until it is smooth and malleable. Roll the dough into a 13-inch disk.

Coat the pie plate with cooking spray. Transfer the dough to the prepared plate and press well into the bottom and sides of the plate. Use the back of a knife to remove the excess dough at the rim of the plate. Create a crust by pinching the dough between your thumb and forefinger.

When you are ready to bake the pie, place the pie plate on the oven rack, then pour the filling inside the pie crust. Pour right to the top of the pie plate leaving just a bit of room for the filling to puff up. Sprinkle the top of the pie with ground cinnamon. If you have some extra filling left over as I did, you can pour it into a small baking dish or ramekins for a crustless version, and follow the same baking instructions. Or you can simply discard.

Bake the pie at 425 for 15 minutes, then lower the heat to 350 degrees and bake another 25-35 minutes. The filling should be slightly puffed and golden and “set,” meaning it should not be jiggly when you gently move the pie plate. Remove from the oven and let cool on a rack. Serve at room temperature or chilled.

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