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View Diary: Jesus, enough already about TTFN's. (45 comments)

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  •  What I wouldnt' give for a good pie right now (2+ / 0-)
    Recommended by:
    MisterOpus1, billmosby

    Maybe on a tropical island...

    We get what we want - or what we fail to refuse. - Muhammad Yunus

    by nightsweat on Tue Jan 29, 2013 at 09:04:18 AM PST

    •  This one usually suffices: (1+ / 0-)
      Recommended by:
      The Marti

      Carmela Soprano's "Rigot" pie (so it said on the tubes):

      Pie Crust:
       This ricotta pie uses only a bottom crust, so you will have enough dough for a second pie.

      3 cups all-purpose flour
      ! cup sugar
      1 tsp salt
      1 tsp baking powder
      1 ! sticks unsalted butter (chilled)
      3 large eggs

      Filling:
       This will make enough filling for 2 (two) 9-inch pies.

      2 pounds ricotta cheese (drained) 2 cups heavy cream
      2 cups sugar
      2 tablespoons cornstarch
      1 tablespoon plus 1 teaspoon pure vanilla extract
      6 large eggs
      1 (20-ounce) can of crushed pineapple (drained)
      1/4 teaspoon ground cinnamon (dusted on top of pie, and slightly swirled)

      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 10-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. (Mom’s sage advice for not spilling the filling.) 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.

      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 be firm not jiggly when you gently move the pie plate. Remove from the oven and let cool on a rack. Serve at room temperature or chilled.

      Blessed as authentic by a real Italian lady I know.

      Moderation in most things.

      by billmosby on Tue Jan 29, 2013 at 09:46:10 AM PST

      [ Parent ]

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