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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Berries And Ricotta Crostata-Updated

Berries And Ricotta Crostata-Updated (1)

I decided to update this recipe for two reasons. First, phone cameras are so much better now. Second, my baking skills have improved. Crostata is a rustic looking pie. It’s formed by folding the edges over the filling.

I think that my Homemade Pie Crust is perfect for this recipe. To get my Homemade Pie Crust recipe click on the link at the bottom of this post.

I made the dough the day before so all I really needed to do was to make the filling. Once the filling was made, I just rolled the dough out and baked.

Berries And Ricotta Crostata-Updated (4)

I think that Homemade Pie Crust is perfect for this recipe. I made the dough the day before so all I had to do really was to make the filling. Once I did that, I just rolled the dough out and baked. For my Homemade Pie Crust recipe, click the link at the bottom of this post.

Yields: 6 servings
Prep Time: Cooking the filling 7 minutes
Inactive Prep Time: 30 minutes
Cook Time: 25-30 minutes
Total Time: 37 minutes
Note: This does not include the time for making the dough.

Ingredients For Filling:
1 pint of raspberries, reserve a 5 of them for garnish
1 pint of blackberries, for garnish
1/4 cup water
1 teaspoon Chambord Liqueur (raspberry liqueur)
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon *arrowroot (or cornstarch)

1-15 ounce container Ricotta cheese, cold
1 cup confectioner sugar
1 tablespoon pure vanilla extract
zest of one lemon

egg wash= 1 large egg beaten with 1 tablespoon of water
2 tablespoons  Sanding sugar (or Turbinado sugar)
sprig of fresh mint for garnish

Directions:
Place the Ricotta into a large bowl. Add the vanilla extract, lemon zest, and powdered sugar, mix to combine. Place back into the refrigerator until needed.

The day before:
Make the dough for the pie crust. There is a link at the bottom of the page for my Homemade Pie Crust

Preheat oven to 425-degrees F. Line a sheet pan with parchment paper.
To make the filling:
In a small saucepan, on medium heat, place the raspberries (reserve 5 raspberries for garnish), add water, granulated sugar, and lemon juice. You will see the berries start to burst and release their juices, 3-5 minutes. Next, add the *arrowroot (or cornstarch), stir well and bring to a boil. Lower the heat, and simmer for 2 minutes. Refrigerate for 30 minutes, until completely cooled.

Roll the pastry into a 12-inch circle on a lightly floured surface. Ladle the thicken raspberry mixture onto the pastry, leaving a 1 1/2 inch border all around. Fold the border up over the filling pressing and pleating if needed. Place big dollops of the Ricotta mixture onto the filling, here and there. Brush the pastry edges with egg wash. Sprinkle just the edges with Sanding or Turbinado sugar. Using the parchment paper, carefully transfer the pie onto a rimmed baking sheet. Bake for 25-30 minutes, until the pastry, has browned and the filling has thickened. Cool for 30 minutes.

*arrowroot: a starch (similar to cornstarch) obtained from the rhizomes of several tropical plants.

Serve at warm or at room temperature.

 

Homemade Pie Crust

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My Farmer Cheese Pie

 

I know it’s been a few days since I’ve found myself behind this keyboard, but for good reason. I’ve been testing out this recipe. Not for just the filling but for how it would work with the pie dough I made earlier. I love cheesecake, but I wanted to work on a recipe for a farmer cheese pie, like the one I saw on Four and Twenty Blackbirds pie shop in New York.

The reason it took me so long to test out this recipe was, I wasn’t able to find farmer’s cheese at any of my local grocery stores. Well, one day I was in the dairy aisle looking to buy some butter and there it was farmer’s cheese. Don’t ask me why it’s not with all the other cheeses but that’s where I found it.

They come packaged in 7.5-ounce bars, so I went ahead and bought two. I also bought a store-bought ready to use pie crust shell. from the freezer section as well. The reason for this is, I wanted to share this recipe with a homemade crust as well as if you had bought a ready to use a pie shell.

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Above is my homemade pie crust. Below is the store-bought pie crust.

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You know, I’m a big believer on making your own pie crust, but this dish is really about the filling, so I want to share both ways, one with a store-bought and one homemade. You see it can get a bit tricky, balancing the cooking of the filling and not burning the crust.

The recipe I’m about to share with you will make enough filling for two pie shells. Believe me when I tell you that you’ll want to have an extra pie. Make sure to let the frozen pie shell to sit out at room temperature for 15 minutes before pre-baking. For my Homemade Pie Crust recipe, click the link at the bottom of this post.

Now I’m cutting my pie dough in half because I’m only using half to show both ready made crust and homemade crust. Wrap the half that you’re not using back in plastic wrap and place it back into the frig. Start rolling out your dough with your board lightly floured, and keep turning the dough as you roll. You want to roll the dough out until it’s about a 1/8 of an inch thick, and around 10 inches in diameter. Don’t worry if it’s not perfect as the store bought one. Your homemade pie crust will be just as pretty when you’re done, and to be honest it will taste better too.

Next, take the dough that’s hanging over the edge of the pie pan and fold it under all the way around, and using your fingers crimp the edges.  You won’t need to do this with the store bought one because it’s already done for you. At this point, you want to dock with a fork all over the bottom of the pie crust. Do the same with the thawed frozen ready made crust as well. Place both pie shells back into the frig to rest for around 30 minutes. This will prevent the sides of the pie dough from shrinking down and let it maintain its shape. While this is happening, work on the filling.

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You want to make sure that all the ingredients are at room temperature to ensure a smooth filling.

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Equipment: Electric mixer, 2 rimmed sheet pans. 2 glass pie pans
Ingredients:
1-10″ store-bought pie shell  from the freezer section or 1 homemade rolled out to 10″ diameter and to be 1/8″ thick
2-7.5 ounce bars farmer cheese (or ricotta), room temperature
3 1/2 cups powdered sugar
5 large eggs, room temperature
2 tablespoons pure vanilla extract
zest of 1 lemon
1 1/2 cups heavy cream

Directions:
Preheat oven to 375 degrees F.
Homemade Pie Crust:
Dust your board with flour. Start rolling out the dough and keeping turning the dough a quarter turn each time you roll. Roll the dough out until it’s about 1/8″ in thickness and 10″ in diameter. Next, take the dough that’s hanging off the edge of the pan and fold it under all the way around. Using your fingers, crimp the edges. Allow the frozen store-bought pie shell to sit out at room temperature for 15 minutes before pre-baking. At this point, you need to dock (prick) with a fork all over the bottom of both pie shells. Place both pie shells back into the frig for 30 minutes, to rest.

After 30 minutes, cover each pie shell snugly with foil. Add dried beans to both pies. Push the beans towards the edges of both pies. Place on a rimmed baking sheet. Transfer both pie shell to the oven, bake for 20 minutes, or until the crimped edges are set but not browned.. This process is called “Blind Baking”. Remove the pie shells from the oven and lift the foil with the dried beans out of the shell. Let the shell cool. Lower the oven temperature t0 350 degrees.

Directions For Filling:
Using an electric mixer on low speed, mix the farmer cheese and powdered sugar together. One at a time add the 5 eggs until they are combined. Add vanilla extract, lemon zest, and heavy cream.
Evenly distribute the pie filling into each pie. Note: I’m baking the pies one at a time. Bake on the middle rack for 35-40 minutes. During the last 15-20 minutes of baking, cover crust edge with silicone protector.

Remove from the oven, take off the silicone cover, and let cool for 30 minutes on a cooling rack. Dust the pies with some powdered sugar. This farmer’s cheese pie is delicious at room temperature or is great, chilled. You do want to refrigerate the pies to store them. As you can see, both ways work just great.

Times may vary depending on whether you’re baking in a glass or some type of metal pan. These vessels can affect the outcome of the pie.

Homemade Pie Crust

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Cannoli Pie

 

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I absolutely love a Cannoli and thought, how great would it be to fill a pie with Cannoli filling. This recipe is all about the filling. For my Homemade Pie Crust recipe, the link is available at the bottom of this post. I explain the process of blind baking.

Note: You need to bake off the crust in advance.

Traditionally you may find a little orange or lemon zest in the filling, I’m going to be using a vanilla bean for this recipe. I adore the flavor that vanilla gives to the filling.

Yields: 8 slices
Inactive Prep Time: 24 hours
Prep Time: 15 minutes:

Ingredients:
1 fully baked pie crust shell, homemade is best
2- 15-ounce containers of ricotta cheese that have been drained of any excess water
1 vanilla bean, seeded
2-1/2 cups confectioner sugar
1 cup heavy whipping cream
1/4 cup of semi-sweet chocolate chips
a sprinkle of slivered almonds and pistachios

Directions:
You want to make the baked pie crust shell, is completely cooled down before adding the filling.

Note: You want to make sure to use a large enough piece of cheesecloth so the mixture can be wrapped completely.

The night before, dump both containers of ricotta cheese into a sieve lined with cheesecloth. Place a plate on the top, then a can on top of the plate to act as a weight.

The next day, remove the ricotta mixture from the frig, bring to room temperature. Transfer the mixture to a large mixing bowl. Using an electric mixer, on low speed add the seeded vanilla bean and confectioner sugar. Mix on low speed until totally combined and fluffy. Add the semi-sweet chocolate chips, fold into the ricotta mixture.

In another bowl, add the heavy cream. With an electric mixer, mix until cream reaches to almost, the stiff peak stage. Fold the whipped cream gently into the ricotta mixture. Place the filling back into the refrigerator for at least 1 hour.

Fill the pie crust with the Cannoli filling. Top with more of the chocolate chips, pistachios, and almonds.

Homemade Pie Crust

 

2 Comments »

Cannoli Pie

 

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This recipe is easy and delicious. It’s all the goodness of a Cannoli but in a pie.

 

Cannoli Pie

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