EASTER  SWEET  PIE

 

 

CRUST:

4 cup flour

7 tbs butter or margarine

5 eggs (beaten)

½ tsp salt

(A little milk may be necessary to moisten)

 

Mix flour and salt

Add butter and mix with pastry blender.

Add eggs while mixing with a fork.

If consistency is dry, add a little milk.

Kneed well. 

Divide into ¾ and ¼  parts.  (Reserve the ¼ part for top.)

 

Roll out bottom and place in a 9x13 well greased and floured glass baking dish.

 

 

FILLING:

4 ½ lb ricotta cheese

6 egg yolks;  6 egg whites (beaten stiff)

½ lb fresh cheese (basket cheese)

8 oz heavy cream

½ tsp salt

1 cup sugar

2 tsp vanilla

 

Mix cheeses well and beat slightly with mixer.

Add heavy cream, egg yolks (beaten), vanilla, sugar, and salt.

Mix well with mixer.

Fold in egg whites (stiffly beaten)

 

Pour into shell in baking dish.

Top with strips made from ¼  of reserved dough.  Place strips lengthwise and across so it looks like a basket.

 

Preheat oven to 4000 F

Bake 20 min

Reduce to 3500 F and bake for 1 hr. 15 min.

Turn off oven, open door slightly and cool 15-30 min.

 

 

 

 

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