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1
To prepare the crust, in a medium bowl, toss together the flour, baking powder, and sugar with your hands.
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2
Using a grater, grate the orange and lemon zests into the flour mixture.
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3
Reserve the fruit of the orange and lemon for the filling.
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4
Add the vanilla, eggs, and butter, kneading them into the mixture with your fingertips.
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5
This dough should have a smooth, even consistency, so if the mixture is still crumbly, add cold water, 1 teaspoon at a time until you can easily form the dough into a ball.
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6
Wrap the dough in plastic wrap and refrigerate it for at least 10 minutes.
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7
Preheat the oven to 350F.
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8
To prepare the filling, in a large bowl, using an electric mixer on medium-high speed, beat the ricotta until it has a smooth, even texture.
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9
Mix in the sugar on medium speed.
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10
Mixing on low speed, add the eggs, 1 at a time.
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11
After all of the eggs have been added, stop the mixer and scrape the sides of the bowl.
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12
Mix again on medium speed for about 20 seconds.
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13
Add the vanilla.
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14
Either squeezing firmly with your fingers or using a citrus squeezer, add the juices from the orange and lemon (if you are squeezing the juice out with your hands, be sure the pits dont get into the filling mixture).
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15
Mix the ingredients on medium speed until they are thoroughly combined.
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16
While assembling the pie, be aware that this dough is extremely delicate (see page 185), so be sure to sprinkle your work surface and rolling pin generously with flour.
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17
To prepare the pie shell, divide the chilled ball of dough in half.
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18
Roll out one half to a circle about 12 inches in diameter, approximately 1/4 inch thick.
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19
Fold the circle in half, place it in a 10-inch deep-dish pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
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20
Because this dough is so delicate, coat your fingertips with flour before crimping the crust.
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21
Using your thumb and index fingers, crimp the edges of the pie shell.
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22
To assemble the pie, spread the filling across the bottom of the pie shell, distributing it evenly.
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23
Roll out the second half of the dough, again to about 1/4-inch thickness.
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24
Using a sharp knife or a pastry wheel, cut the round into 3/4-inch strips.
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25
Place the strips over the top of the pie filling, lattice style, so that the edges of the strips meet the crimped edges of the pie shell.
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26
Ultimately, you want to create a checkerboard effect, with the lattice strips placed both vertically and horizontally across the pie.
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27
To bake, place the pie plate on a baking sheet and bake for 30 minutes.
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28
Rotate the pie 180 degrees for even browning.
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29
Bake for approximately 20 more minutes, or until the pie is firm in the middle.
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30
Transfer the pie plate to a wire cooling rack and allow the pie to cool completely before serving.
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31
Sweet Ricotta Pie should be served cold or at room temperature.
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32
It can be stored in the refrigerator for up to 3 days.
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33
Because the dough for the sweet ricotta pie is so delicate, it may tear during the rolling process or while being placed in the pie pan.
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34
If this does happen, you can easily solve the problem by patching up any holes or tears with dough scraps moistened with a few drops of water applied to the holes, blending together with your fingertips.
