RICOTTA PIE 
PIE CRUST: (2 - 8" crusts)
2 2/3 c. flour
1/2 tsp. salt
2 egg yolks
1 c. Crisco
6 tbsp. water

FILLING:

3 c. ricotta cheese
1/4 c. flour
1/2 tsp. salt
4 eggs
1 c. sugar
2 tbsp. grated orange
2 tbsp. grated lemon
1 tbsp. vanilla
1 can crushed pineapple

Mix the ingredients for the pie crusts. Put crusts in pie pan and set aside.

FILLING: Mix all of the ingredients together including the juice from the pineapple. Using an electric mixer, beat until all is mixed well.

Put the filling into the pie shells and bake at 350 degrees for 50 to 60 minutes.

 

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