Cherry and Ricotta Pie
Description
A very tasty and simple pie with Italian ricotta cheese—sweet, fresh, and juicy. A wonderful pairing of cheesy flavor and cherry, especially when the cherries are fresh. It works well with frozen cherries too. Give it a try! You won’t stay indifferent to this dessert. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all the ingredients needed to make the pie.
- 2
Step 2
Into a bowl, sift or add the flour, salt, sugar, and baking powder. Add cold butter cut into pieces.
- 3
Step 3
Rub the flour and butter together quickly until you get coarse crumbs.
- 4
Step 4
Add sour cream and cold water.
- 5
Step 5
Quickly gather the dough into a ball. Wrap it in plastic wrap and refrigerate for about 30 minutes.
- 6
Step 6
To make the filling, place ricotta, sour cream, powdered sugar (or sugar), and starch in a suitable bowl and beat in the chicken eggs.
- 7
Step 7
With an immersion blender, blend the mixture until smooth. You get a liquid filling—don’t worry! That’s how it should be; it will thicken as it bakes.
- 8
Step 8
When the time is up, take the dough out of the refrigerator. Line a 20–22 cm diameter pan with parchment paper, spread the dough on the bottom and press it up the sides.
- 9
Step 9
Pour the filling into the base.
- 10
Step 10
Spread the frozen cherries over the filling without thawing. Place the pie in a preheated oven at 175–180 degrees for 40–45 minutes.
- 11
Step 11
Take the finished pie out of the oven and let it cool. Then remove it from the pan, transfer it to a serving dish, and serve at the table.
- 12
Step 12
Cut into pieces.
- 13
Step 13
The baking is ready. Serve with tea.