Easter Pie

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Servs: 6   Prep:   Cook:

"'EASTER PIE is a specialty in many Italian homes, so mothers make sure their daughters master the recipe to ensure that the tradition continues.'"

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  • add   1/2 teaspoon salt
  • add   1 tablespoon all-purpose flour
  • add   FILLING:
  • add   1/3 cup diced candied citron (optional)
  • add   1/4 teaspoon grated lemon peel
  • add   1/3 cup semisweet chocolate chips
  • add   1/4 cup butter or margarine
  • add   1 cup sugar
  • add   1/4 teaspoon grated orange peel
  • add   2 teaspoons vanilla extract
  • add   1 2/3 cups all-purpose flour
  • add   Dash salt
  • add   1/4 teaspoon baking powder
  • add   1/4 cup shortening
  • add   1/8 teaspoon ground cinnamon
  • add   1 dash ground nutmeg
  • add   4 eggs
  • add   2 tablespoons sugar
  • add   CRUST:
  • add   1 (15 ounce) container ricotta cheese
  • add   2 eggs, lightly beaten


  1. In a bowl, combine the flour, sugar, salt and baking powder; cut in butter and shortening until mixture resembles small crumbs. Add eggs; stir until moistened and mixture forms a ball. Cover and refrigerate for 1 hour. On a lightly floured surface, roll out dough to a 10-in. circle. Place in a 9-in. pie plate; flute crust. Refrigerate.
  2. For filling, beat the ricotta, sugar and flour in a mixing bowl. Add peels and salt; beat until smooth. In another bowl, beat eggs until thick and lemon-colored, about 5 minutes; slowly fold into ricotta mixture. Gently mix in remaining ingredients. Pour into the crust. Bake at 350 degrees F for 55 minutes or until a knife inserted near the center comes out clean. Cool. Store in the refrigerator.

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