Italian Easter Dessert Pie Recipe

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Ready in: 1-2 hrs
recipe difficulty 4/5

Difficulty: 4 (1=easiest :: hardest=5)

Serves/Makes: 20

Ingredients:
***Filling***
2 pounds ricotta
6 eggs
1/2 orange, grated rind of
3/4 cup sugar
3 teaspoons all-purpose flour
2 level teaspoons ground cinnamon
1 dash ground nutmeg
***Crust***
5 1/2 cups all-purpose flour
2 tablespoons baking powder
1 1/2 teaspoon ground cinnamon
1 lemon, grated rind of
6 eggs
1 1/4 cup sugar
1 cup vegetable oil
3/4 cup milk
Ground cinnamon to sprinkle on baked pie

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Directions:

FILLING: Mix ingredients thoroughly.

CRUST: Sift flour, baking powder and cinnamon into a large bowl.

Add lemon rind. Make a well in the center of the flour mixture. Beat together eggs, sugar, oil and milk; pour into center of well. Mix gradually until dough forms a ball.

Knead dough on a lightly floured board, adding flour as needed and until dough is of rolling consistency.

Divide dough into four sections. Roll bottom crust a little thicker than a regular pie crust. Line pie pan with crust and add half of the filling mixture. With a second section of dough, either make a lattice top or a full top crust with numerous air vents.

Repeat process for second pie. Bake at 350 degrees until set, approximately 30 minutes.

Sprinkle tops of baked pies with ground cinnamon, if desired.

This recipe from CDKitchen for Italian Easter Dessert Pie serves/makes 20