Italian Neapolitan Pie
From mountainmama 17 years agoIngredients
- 1 1/2 cups all-purpose flour shopping list
- 1/4 cup sugar shopping list
- 5 tablespoons butter shopping list
- 1 egg shopping list
- For the Filling: shopping list
- 1/2 cup sugar shopping list
- 3 tablespoons all-purpose flour shopping list
- 1 teaspoon cinnamon shopping list
- 2 cups ricotta cheese shopping list
- 4 eggs, lightly beaten shopping list
- 1/3 cup raisins shopping list
- 1/3 cup ground blanched almonds shopping list
- 1 tablespoon grated lemon rind shopping list
How to make it
- Preheat oven to 375F. In a medium bowl, combine flour and sugar; cut in butter until coarse crumbs form. Stir in egg; knead ust until smooth, about 2 minutes. Wrap dough in plastic wrap and refrigerate for 30 minutes.
- Meanwhile, prepare filling. In a large bowl, combine sugar, flour and cinnamon. Stir in ricotta, eggs, raisins, almonds and lemon rind; mix well.
- On a lightly floured surface, roll out dough 1/8 inch thick. Fit crust into a greased 8-inch springform pan. Trim excess dough. Gather trimmings into a ball; set aside. Pour filling into crust.
- Roll out reserved dough trimmings 1/8 inch thick; cut into ten 1/2-inch strips. Arrange strips in a crisscross pattern over filling. Trim strips flush with the side of pan. Bake pie for 40 minutes. Cool on a wire rack for 30 minutes before removing pan side. Serve at room temperature or chilled.
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