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Happy Easter


Hoppy Easter every bunny! I hope the Easter Bunny brings you all something sweet.
In case I haven’t mentioned it before, I am Italian. I also love food. I don’t, however, have much of a sweet tooth. I will take Doritos over cake any day. So, on occasion, when I do crave something on the sweet side, I still tend to not go overboard. Since Easter is this weekend, I thought I would share an Easter recipe with you. It covers all my bases. It’s food (obviously), it’s Italian and it’s sweet, but not too sweet.
So here is my recipe for Italian Sweet Pie
For the crust
• 1 1/2 cup all-purpose flour
• 1 Teaspoon baking powder
• 1/3 cup granulated sugar
• 2 egg yolks
• 1/3 cup whole milk
• 1/3 cup extra-virgin olive oil
• 1 Teaspoon vanilla extract
• 1 Teaspoon almond extract
• Flour, for dusting
[Note: I’ll be real here, the chances of me actually making my own crust are pretty much slim to none, but if you are feeling frisky, have at it. If not, just buy a good one.]
For the filling
• 2 cups whole milk ricotta cheese
• 1/2 cup granulated sugar
• 3 whole eggs, beaten
• 2 egg whites
• 1 1/2 Teaspoon vanilla extract
[Another note: Feel free to add to this. A little lemon zest, cinnamon, chocolate chips, and/or candied fruit are all great. Have a little fun with it!)
For the crust
Preheat the oven to 350 degrees F.
Bring 2 quarts of water to the boil.
In the bottom rack of the preheated oven, place a 9”x13” baking dish, and fill with the boiled water. Place another oven rack directly above the baking dish.
In a large bowl, sift flour, baking powder, and sugar together. Stir to combine.
In a small bowl, combine egg yolks, milk, olive oil, vanilla extract, and almond extract.
Make a well in the center of the dry ingredients, and pour in the combined wet ingredients. Stir to combine with a wooden spoon. If the mixture becomes too firm to combine with a spoon, use your hands.
Flour your countertop well and place the dough ball in the center of the surface. Press the dough ball into a round disc. Flour a rolling pin, and gently roll the disc into a circle 2 inches larger than a 9-inch pie dish.
Fold the dough in half over the rolling pin, and gently transfer it to the 9-inch pie dish to line it. Use your fingers to form and press the dough into the dish, crimping the top edge all the way around. Set the pie shell aside.
For the filling
Place the ricotta in a large bowl, and mix with the sugar until combined.
Add the whole eggs, egg whites, and vanilla extract, and stir to combine. If the mixture is lumpy, whisk it until smooth.
Pour the mixture into the unbaked crust. Cover the crust edge with foil to stop the edges burning.
Place the pie in the center of the oven, above the water bath, and bake for 1 hour and 10 minutes. Turn the oven off, leave the pie in the oven with the door shut, and let the pie rest in the oven for 10 more minutes.
Remove the pie from the oven and place on a wire rack to cool completely.
Chill overnight, uncovered. Once chilled, cut and serve.