Almond Ricotta Pie With Strawberry Sauce Recipes

ITALIAN RICOTTA PIE

Steps:

• Preheat oven to 350 degrees F.
• Bring 2 or more quarts of water to boil on stove. In the bottom rack of the preheated oven, place a baking dish such as a 9×13-inch baking dish and fill with the hot, boiled water. Place another oven rack directly over that to next rack position.
• In a large bowl, sift flour, baking powder and sugar. Stir to combine.
• In a smaller bowl combine egg yolks, milk, olive oil, and both extracts.
• Make a hole in the center of the flour and pour in liquid. With a wooden spoon, mix to combine. (If the mixture gets too difficult to combine with a wooden spoon, used your hands to finish mixing).
• Flour your countertop well and place the dough ball in the center, pressing to form a round disc. Keep flouring, pressing and flipping. Flour a rolling pin and gently roll to a circle an inch or two larger than a deep dish 9-inch pie plate.
• Either fold the dough in half and place over half the pie plate, flipping other half over or roll the dough onto your rolling pin than back over the pie plate. Again, the dough is soft and delicate so be gentle.
• Use your fingers to form and press the dough into the confines of the pie dish, crimping the top edge all the way around (as you would any other pie) by pinching with thumb and index finger. Set aside, the shell is not pre-baked.
• Make the filling by placing the ricotta in a large bowl and mixing in sugar until combined.
• Add whole eggs, egg whites and vanilla and stir to combine with a wooden spoon. If lumpy, use a wire whisk to smooth out.
• Pour directly into unbaked crust. Cover the crust edge with foil or pie crust shield so the edges don't get too browned as the pie bakes.
• Place pie in the center of oven on the rack over the water bath and bake for one hour and ten minutes. Turn off oven but leave the pie in the oven for ten more minutes. (Don't open the oven door during any of the time that the pie is in the oven.)
• Carefully remove the pie from the oven and place on a wire rack to cool completely. (Cool completely before refrigerating - if you put the pie in the refrigerator while still warm, it will weep slightly and collect moisture on top.) Chill overnight uncovered.
• Once chilled, cut and serve.

FRESH STRAWBERRY ALMOND PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In small bowl, stir together all crust ingredients. Press on bottom and up sides of a 9-inch pie plate. Bake for 8 minutes. Cool completely.
• Mash enough strawberries to equal 1 cup. In 2-quart saucepan, combine sugar and cornstarch. Stir in mashed berries and water. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil (8 to 15 minutes). Boil 1 minute; remove from heat.
• Stir in salt and almond extract; cool 10 minutes. Fill baked crust with remaining fresh strawberries; pour cooked mixture over fresh berries. Refrigerate at least 3 hours. Garnish with whipped cream and walnuts if desired.

ALMOND RICOTTA PIE WITH STRAWBERRY SAUCE

Steps:

• Preheat over to 375.
• Put all ingredients into blender until smooth.
• Pour into pie crust.
• Bake in the middle of the oven for 45 minutes until top cracks or starts to brown.
• Cool oln a wire rack and the refridgerate.
• Add strawberries, sugar and orange juice to a small sauce pan.
• simmer 10 minutes on medium low until liquid thickens.
• pour through a strainer and drizzle over pie.

CHOCOLATE RICOTTA PUDDING WITH STRAWBERRY SAUCE

Steps:

• To make the sauce: Blend the strawberries and sugar in a food processor until smooth. Strain the puree through a fine mesh strainer. Cover and refrigerate. (Can be made 8 hours ahead. Keep refrigerated.)
• To make the pudding: Preheat the oven to 325 degrees F.
• Lightly butter 6 (6-ounce) custard cups. Arrange the cups in a large roasting pan. Melt the chocolate in a medium bowl set over a saucepan of simmering water. Set the melted chocolate aside. Blend the ricotta, 1/4 cup of sugar, egg yolks, orange zest, almond extract, cinnamon, and salt in a food processor until very smooth. Blend in the melted chocolate. Transfer the ricotta mixture to a large bowl.
• Using an electric mixer with the whisk attachment, beat the egg whites in another large bowl with the cream of tartar until soft peaks form. Gradually beat in the remaining 1/3 cup of sugar. Continue beating until semi-firm peaks form. Fold the egg whites into the ricotta mixture. Spoon the mixture into the prepared cups. Fill the pan with enough hot water to come halfway up the sides of the custard cups. Bake until the pudding puffs slightly but the centers are still creamy, about 25 minutes (the pudding will become thick and creamy when cold). Allow puddings to cool slightly before removing from water bath. Remove the custard cups from the bath. Cover and refrigerate until cold, about 3 hours.
• Run a knife around the sides of the puddings to loosen. Invert the puddings onto plates. Drizzle the strawberry sauce around the puddings and serve.