Lattice Topped Ricotta Pie: Perfect for Easter!

I’ve had this recipe for a Lattice Topped Ricotta Pie bookmarked for such a long time. I got all my ingredients ready, I was super excited and then my reliable food processor (which I’ve had for over 20 years!) stopped processing…needless to say, I was a little disappointed.

Ricotta Pie

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I so desperately wanted to make this recipe, that I began searching for some gadget that I possessed that could do the work of “pulsing” the dough. At worst, I was going to attempt it manually with my pastry cutter. But then I realized the quantities for the pie crust were quite small… and it suddenly dawned on me that I did have something that could probably do the trick – cue in my 30 year old Cuisinart smart stick! Happy times!!!

The recipe for this Lattice Topped Ricotta Pie is divided into two parts:

Part 1: The crust

This Italian sweet short crust pastry (also known as pasta frolla) is widely used as a base for tart and pie shells. It is very easy to prepare and comes together in no time. It is important not to overwork the dough, otherwise it will become tough. Simply pulse your dry ingredients with the butter in order to obtain a coarse texture. Add a slightly beaten egg and then pulse until the mixture begins to come together.

Turn out the dough on your wooden board and form into a smooth round disc. This whole process will literally take about 5 minutes. Wrap it up in cling wrap and refrigerate for at least 1 hour. (Dough can be refrigerated for up to three days or frozen for one month).

Part 2: The ricotta filling

This ricotta filling is equally quick and easy to prepare. One by one, incorporate all the ingredients together in your stand mixture. If you’re feeling bold, you can try making your own creamy homemade fresh ricotta cheese  (you can click on the link to see for yourself just how easy it is to make). It’s important to scrape down the sides of the bowl and to properly incorporate the eggs, one at a time. It should take you less than 10 minutes to complete this part.

Now it’s time to roll out the dough (about 1/8 inch thick) and place it in your 9-inch pie plate. If you have never rolled out dough before, this is a great recipe to begin with; it is an extremely forgiving dough.

Pour the filling in your pie pan. (Please note that if your ricotta filling is not yet made, refrigerate your prepared pie shell until ready to be filled). I tried to remove air bubbles in ricotta mixture by dropping the pan a couple of inches from my counter top.

As far as the lattice top is concerned, you can take it or leave it. The pie is equally great-tasting and great-looking without it…I had some extra dough so I decided to go for it. It’s only when you try something for yourself that you can truly appreciate how difficult it is to create the perfect lattice topped pie. I got a little help from Simply Recipes.

Place your pie in a preheated oven and in less than one hour you have a puffed up Lattice Topped Ricotta Easter Pie! Unfortunately, the ricotta deflates…but ohhh the taste is perfect 🙂

Origins of the recipe for Lattice Topped Ricotta Pie:

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Without a doubt, one of my favorite bakers is Nick Malgieri. (If you recall, a couple of weeks ago I shared his recipe for the strudel dough in the recipe for a Simple Italian Ricotta Cheese Strudel). Today, I have adapted one of his recipes for a ricotta pie. (Recipe can be found in his book “How to Bake“.) If you like ricotta (like me), you’ll love this recipe! It can easily be prepared 24 hours in advance and refrigerated until needed.

If you are looking for more ricotta pie recipes, I would invite you to look at my mom’s recipe for Rice Ricotta Easter Pie or my grandmother’s fiadone, Italian Sweet Ricotta Easter Pie. So much ricotta…so little time…enjoy!

5 from 4 votes

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Lattice Topped Ricotta Easter Pie

This recipe for a Lattice Topped Ricotta Easter Pie can easily be prepared in advance until ready to be served. Perfect for an Italian Easter celebration.

Course Dessert

Cuisine Italian

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Servings 8 servings

Calories 307 kcal

Author adapted from Nick Malgieri

Ingredients

The crust:

• 1 cup flour all purpose
• 3 tablespoons granulated sugar
• 1/4 teaspoon baking powder
• 1 teaspoon lemon zest
• pinch salt
• 4 tablespoons unsalted butter cold and cut up in small pieces
• 1 egg slightly beaten
• extra flour for rolling

The filling:

• 2 cups ricotta whole milk, well-drained (about 15 oz)
• 5 tablespoons granulated sugar
• 1 teaspoon lemon zest
• 1/4 teaspoon cinnamon
• 1 tablespoon white liquor rum, grappa,...
• 4 eggs
• 1 tablespoon milk optional

Instructions

The crust:

1. In a food processor combine the dry ingredients and pulse a few times.
2. Add the cut up butter and pulse until the mixture resembles coarse ground meal.
3. Add the slightly beaten egg and pulse until the dough starts coming together.
4. On a lightly floured wooden board, turn out the dough and form into a smooth disc, by pressing dough together.
5. Wrap in plastic wrap and refrigerate for 60 minutes.

The filling:

1. Meanwhile, in a large mixing bowl (of a stand mixer) beat the ricotta on low speed with the paddle attachment until smooth (approx 30 seconds). Make sure to scrape down the sides of the bowl a few times.
2. Slowly add the sugar and continue to beat for another 30 seconds or so.
3. Add the lemon zest, cinnamon, liquor and 1 egg.
4. Beat until the egg is properly incorporated. Remember to scrape down the sides of the bowl.
5. Continue to add one egg at a time, making sure to properly incorporate into the mixture and scraping down the sides of the bowl.
6. Set aside while you roll out your dough.

The assembly:

1. Preheat oven to 350 ° F.
2. Roll out the dough to fit your pie plate. Thickness should be about 1/8 of an inch. Carefully fold over and fit into your pie pan.
3. Pour the filling into the pie pan.
4. Optional step: Decorate with strips of dough and brush tops of dough strips with milk.
5. Bake for approximately 40 minutes or until the center filling is set. Place foil on the edge of crust to prevent over-browning.
6. Cool completely on a wire rack.
7. Refrigerate until serving.

Recipe Notes

Recipe will yield one 9-inch pie.

A serving size is 1/8 of the pie.

If you do not have a food processor to make the crust:

• whisk together all of the dry ingredients together in a medium bowl;
• incorporate the cubed butter with your fingertips (can also grate the butter using the large holes of a box grater and then use your fingertips to incorporate);
• add the egg and gently "knead" until the mixture comes together;
• wrap in plastic wrap and refrigerate.

 

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

 

Nutrition Facts

Lattice Topped Ricotta Easter Pie

Amount Per Serving (1 serving)

Calories 307 Calories from Fat 144

% Daily Value*

Total Fat 16g 25%

Saturated Fat 9g 45%

Cholesterol 148mg 49%

Sodium 92mg 4%

Potassium 131mg 4%

Total Carbohydrates 26g 9%

Sugars 12g

Protein 12g 24%

Vitamin A 11.9%

Vitamin C 0.8%

Calcium 15.4%

Iron 8%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks for dropping by.

Ciao for now!

Maria 🙂

Post update: 2017.04.01