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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 to 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 5 raspberries 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 of Sanding sugar (or Turbinado sugar)
1 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 to 30 minutes, until the pastry, has browned and the filling has thickened. Cool for 30 minutes.

Garnish with fresh berries and sprigs of mint.

*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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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 cheese at any of my local grocery stores. Well, I was in the dairy aisle looking to buy some butter and there it was Farmer cheese, staring me right in the face. 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 bought two. I also bought a store-bought ready-made pie crust shell from the freezer section. The reason for this is, I wanted to share this recipe with Homemade Pie Crust as well as if you had bought a ready to use a pie shell.

 

Above is my homemade pie crust. Below is my pie using a store-bought pie crust.

 

You know, I’m a big believer on making your own pie crust, but this dish is really about the filling, I want to share both ways today, one with a store-bought ready-made pie crust and one using my Homemade Pie 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 extra pie. Make sure to let the frozen pie shell to sit out at room temperature for 15 minutes before *blind baking the pie crust. For my Homemade Pie Crust recipe, click the link at the bottom of this post.

 

 

My Farmer Cheese Pie yields enough filling for two pies. If you’re using a Homemade Pie Crust then you’ll use both halves of this pie dough.

I’m cutting my dough in half here because I want to show both the store-bought ready-made pie crust and Homemade Pie Crust for Famer Cheese Pie. I’m wrapping the remaining half of dough in plastic wrap and placing it back into the frig.

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I keep my pie weights (dried beans) in a jar on a shelf in my kitchen. I can use them over and over again by letting them cool completely before placing them back into the jar for the next time.

 

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 store-bought ready-made crust as well.

Place both pie shells back into the frig to rest for 1 hour. Doing 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. The picture below is what a silicone cover for a pie crust looks like. You can also use aluminum foil as a substitute.

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Prep Time: 15 minutes
Inactive Prep Time: 1 hour 30 minutes
Cook Time: 40 minutes
Total Time: 2 hours 25 minutes
Yields: 2 pies
Equipment: Electric mixer, 1 glass pie pan, rolling pin, parchment paper, silicone cover and or aluminum foil, 2 rimmed baking sheet pans

Ingredients:
1 homemade pie crust, rolled out to 10-inch in diameter, 1/8-inch in thickness
1 Marie Callender’s Pastry Pie Shell, store-bought ready-made frozen pie crust shell, pan included
2 7.5-ounce bars of Farmer cheese, 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
all-purpose flour

Directions For Homemade Pie Crust:
Click on the link at the bottom of this page.
Preheat oven to 375-degrees F.

Note: Transfer the store-bought ready-made pie shell to the refrigerator the day before you plan to blind bake the pie crust.

Homemade Pie Crust Dough:
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-inch in thickness and 10-inches 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.

At this point, you need to *dock (prick) with a fork all over the bottom of both the homemade and store-bought pie shells. Place both pie shells back into the frig for 1 hour to rest.

Directions For Partial Blind Baking:
After allowing the pies shells to rest n the refrigerator for 1 hour, place a piece of parchment paper in the bottom of the pie crust, making sure to make the parchment flush with the crust. Add dried beans (or pie weights) to both pie shells. Push the beans towards the edges of both pies. Place on a rimmed baking sheet and bake for 20 to 25 minutes, or until the crimped edges are set but not browned.

Remove the pie shells from the oven. Next, carefully remove the parchment paper with the dried beans.

Note: DO NOT remove the silicone cover and or aluminum foil covering the edges while the pies are cooling.

Reduce oven temperature to 350-degrees F.

Directions For The Filling:
Using an electric mixer on low speed, mix the farmer cheese and powdered sugar together. Add the 5 eggs, one at a time, until they’re all combined. Add vanilla extract, lemon zest, and heavy cream.
Evenly distribute the pie filling into each pie.

Place the pie/s, on a rimmed baking sheet, on the center rack and bake for another 35 to 40 minutes.

After the pie comes out of the oven, remove the silicone cover, and let cool for 30 minutes on a cooling rack. Dust the pies with some powdered sugar. My Farmer Cheese Pie is delicious at room temperature or chilled. You do want to refrigerate the pies to store them.

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.

*Dock: Pricking holes in the rolled-out pie dough allow the steam to escape while it’s baking. Without this, the steam would puff up in bubbles and pockets throughout the crust.

*Partial Blind Baking: Sometimes called pre-baking, is the process of baking a pie crust or other pastry without the filling.

*Fully Blind Baking:
First, follow the steps above, in the sections marked, directions for partial blind baking.
Next, cover the crimped edges, of the pie, with either a silicone cover or aluminum foil to prevent the edges from burning. Bake for an additional 15 to 20 minutes, or until the bottom crust is browned and cooked through. Fully Blind baking a pie crust is necessary when it will be filled with an unbaked filling (such as pudding or cream pies in which case the crust must be fully baked. Cool before filling.

Note: For best results, use the frozen pie dough or frozen pie crusts within 3 months. You can also refrigerate unbaked pie dough or unbaked pie crust for up to 3 days. Keep tightly covered with aluminum foil or plastic wrap.

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 cream. My Cannoli Pie is all about the filling.

For my Homemade Pie Crust recipe, click on the link at the bottom of this post. I explain the process for both Partial Blind Baking and Full Blind Baking.

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 absolutely adore the flavor that vanilla adds to cannoli cream.

 

Vanilla Beans

 

 

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Cannoli Pie

 

Yields: 8 slices
Prep Time: 15 minutes:
Inactive Prep Time: 24 hours
Total Time:
Equipment: large mixing bowl, sieve, cheesecloth, Stand mixer with paddle and whisk attachments, rubber spatula

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
1 tablespoon of pure vanilla extract
2 1/2 cups confectioners sugar (powdered sugar)
1 cup heavy whipping cream
1/4 cup of semi-sweet chocolate chips, plus extra for garnish
1/4 cup combined of slivered almonds and pistachios

Directions:
Blind Baking: Sometimes called pre-baking, is the process of baking a pie crust or other pastry without the filling. Blind baking a pie crust is necessary when it will be filled with an unbaked filling (such as pudding or cream pies in which case the crust must be fully baked.

For my Homemade Pie Crust recipe, click on the link at the bottom of this post. I explain the process for both Partial Blind Baking and Full Blind Baking.

Note: You need to bake the pie crust in advance. The crust must be completely cooled before 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, add both containers of ricotta cheese into a sieve lined with cheesecloth. Cover the ricotta completely with the cheesecloth. Set a plate on the top, then a heavy object on top of the plate to act as a weight.

The next day, remove the ricotta mixture from the frig, bring to room temperature.  Using a Stand mixer, fitted with the paddle attachment, add the ricotta cheese, pure vanilla extract, seeded vanilla bean, and confectioners sugar. Mix on low speed until totally combined and fluffy. Remove the bowl and gently fold the semi-sweet chocolate chips into the ricotta mixture. Transfer this mixture to a large mixing bowl.

In the same bowl attachment, that’s been cleaned and dried thoroughly,  add the heavy cream. to the Stand mixer fitted with the whisk. Start out on low-speed, before turning up to medium, beat until the cream until almost the stiff peak stage. Turn the mixer off. Using a rubber spatula, fold the whipped cream gently into the ricotta mixture. Place the filling back into the refrigerator for at least 1 hour.

Fill the fully baked pie crust with the Cannoli filling. Top with a few more of the chocolate chips. Finally sprinkling on the pistachios/slivered almonds.

Homemade Pie Crust

 

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