Easter Pie


for crust

  • 1/4 of a cup of butter
  • 1/4 of a cup of solid white vegetable shortening
  • 1 1/2 cups of all purpose flour
  • 2 tablespoons of granulated sugar
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of baking powder
  • 2 eggs, slightly beaten

for filling

  • 1 1/2 lbs of ricotta
  • 2 tablespoons of flour (optional)
  • 1 1/4 cup of granulated sugar
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of lemon zest (grated lemon peel)
  • 1/2 teaspoon of orange zest (grated orange peel)
  • 6 eggs
  • 1/2 cup of semisweet chocolate morsels
  • 1/2 cup of diced citron
  • 1/4 teaspoon of cinnamon
  • pinch of nutmeg
  • 1 tablespoon of vanilla


Prepare crust – cut shortening into dry ingredients, until mixture resembles small peas. Add eggs, mix together until smooth, and all flour is absorbed. Refrigerate dough for about 1 hour.

Roll out on lightly floured surface to 1/8 in thickness. Place dough in 10 in pie plate, and crimp around edge. Refrigerate dough while preparing filling. Save scraps of dough for crisscross topping on pie.

Prepare filling – beating ricotta with sugar, add flour, salt, and zests. Beat until smooth. In a separate bowl, beat eggs for 5 minutes, until thick, and lemon colored. Fold eggs into ricotta. Add chocolate, fruit, and seasonings.

Roll out remaining dough to 10″x2″. Cut with sharp knife into 6 10″ strips 1/3″ wide. Carefully weave 3 strips across the length of the pie, and 3 strips across its width over the filling. Bake at 350º for 60-75 minutes, until the top is slightly brown. Test by poking center with fork, or toothpick, which should come out clean.

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