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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 5 |
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The cheeses in this pie create a melt in your mouth filling. Recipe from Cindy Smithy. Ingredients:
2 cups all-purpose flour, plus more for work surface |
1/4 cup sugar |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup unsalted butter, cut into 8 pieces |
2 large eggs, lightly beaten |
1 lb whole milk ricotta cheese |
3 large eggs |
1/4 cup freshly grated parmesan cheese |
1/4 lb mozzarella cheese |
1/4 lb prosciutto, thinly sliced |
2 tablespoons chopped fresh parsley |
1/2 teaspoon fresh ground pepper |
1 large egg, lightly beaten, for brushing |
Directions:
1. Preheat oven to 375° with rack in center. Prepare crust; In the bowl of a food processor, combine flour, sugar, baking powder, and salt. Pulse to combine.
2. Add butter; pulse until mixture resembles cornmeal. With processor running, add eggs and process until dough comes together and forms a ball, about 1 minute.
3. Transfer to a lightly floured work surface, and knead until smooth, 3 to 5 minutes.
4. Prepare filling; In a large bowl, stir together ricotta, eggs, Parmesan, mozzarella, prosciutto, parsley, and pepper; set aside.
5. Divide dough into 2 pieces, one slightly larger than the other. Roll larger piece into a 12-inch circle; gently transfer to a 9-inch glass pie dish.
6. Place filling in pie plate and spread evenly; set aside.
7. Roll remaining dough into a 9-by-9-inch square; cut into 1/2-inch wide strips. Using strips, form a lattice pattern over filling. Trim bottom crust, leaving a 1/2-inch overhang. Crimp edges to seal. Brush with egg, and bake until filling is firm, 40 to 45 minutes. Let cool completely before serving.
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