Sunday, October 16, 2011

Georgia's Italian Cheese Pie

3 cups flour
1/2 cup sugar
2 eggs
1 tsp vanilla
1/2 cup melted butter
dash salt
2 tsp baking powder
1/2 cup water

3 lbs ricotta
2 cups sugar
sprinkle of flour
8 eggs
1/2 cup rum (I think spiced rum is best)
2 tsp cinnamon
8 oz dark chocolate chips
dash lemon
2 tsp vanilla
Make dough 30 minutes to an hour in advance and chill. To make dough mix everything together in stand mixer or food processor (or by hand). Form into a ball and wrap with seran wrap. Chill for at least 30 minutes.

Preheat oven to 350 degrees. Cut dough into three equal pieces. Roll two out for the bottom crusts and place them in pie plates. Sprinkle about half of the chocolate chips into each crust and spread evenly.

Mix filling (again in either a stand mixer, food processor or by hand - this is not a delicate filling) and pour half into each pie plate.

Roll out the last third of dough and use it to make a lattice on each pie and finish as you wish. I like a thin lattice so that much of the surface is open faced.

Bake for about an hour until golden and the middle of the pie looks cooked (you can also test it with a knife to make sure it comes out clean).

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