Ricotta Pie Recipe by Pasquale Sciarappa

Ricotta Pie Recipe by Pasquale Sciarappa


Pie Dough Ingredients

  •     1 cup All purpose flour
  •     1 Egg
  •     1/4 tsp. Baking powder
  •     2 Tbsp. Sugar
  •     1/4 tsp. Salt
  •     4 Tbsp. Butter unsalted, cold
  •     Orange zest

Ricotta Filling Ingredients

  •     2 cups Fresh Whole Milk Ricotta
  •     4 Eggs
  •     3 Tbsp. Sugar
  •     1 tsp. Vanilla extract
  •     Orange zest
  •     1 tsp. Grappa optional


  1.     For the dough, add all of the ingredients into a large mixing bowl. Use a fork to begin mixing and to help break up the butter. Turn the dough out on a wooden surface and continue kneading until the dough is smooth and formed into a round shape. Place in saran wrap and leave in the refrigerator for one hour.
  2.     Meanwhile, start preparing the pie filling. In a large mixing bowl, add all of the ingredients and mix using a hand mixer until fully combined and smooth.
  3.     Preheat the oven to 350°F.
  4.     Once the dough has chilled for one hour, roll it out using your hands first and then a rolling pin. Roll it out enough to fit a nine inch pie dish. Lightly coat the bottom of the pie dish with butter and then place the pie crust over the pie dish and lightly press the bottom edges around the dish. Remove any of the dough that spills over the sides. You can roll out the scraps of dough and cut into strips to use as a design on top of the filling or discard.
  5.     Pour the ricotta filling directly over the pie crust dough. Lay any of the pie crust scraps on top if you would like.
  6.     Place the ricotta pie in the oven and bake for 40 minutes. remove from the oven and let cool for a couple of hours before enjoying. Salute and cin cin!