This is a traditional Easter dessert in many Italian families. It isn't as sweet as most American pies.
Ingredients
Filling
- 1 pound ricotta cheese
- 3 eggs
1 Tbs grated orange peel- 1/2 cup sugar
- 1 1/2 tsp flour
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/4 cup candied citron
Crust
- 3 cups flour
- 1 Tbs baking powder
- 1/2 tsp ground cinnamon
- 1 Tbs grated lemon zest
- 3 eggs
- 3/4 cup sugar
- 1/4 cup butter, soft
- 1/4 cup vegetable oil
- 1/4 cup water
- 1 egg
Directions
Filling
- In a large mixing bowl combine the ingredients.
- Chill well.
Crust
- On your working surface make a well of the flour.
- Alternating, add the dry and wet ingredients to the well (except the final egg). After each ingredient is added mix well with fingers or a fork.
- Add flour if needed to make a workable dough.
Knead the dough until it is smooth and easily rolled.- Divide the dough into two sections.
- Roll the bottom crust a little thicker than a regular pie crust (about 1/4").
- Line a 9" pie pan or spring form pan with the crust.
- Pour the filling into the crust.
- With the second section of dough, either make a lattice top or a full top crust. If you opt for the full crust, prick the top with a fork seven times.
- Bake at 350F degrees 15 minutes.
- Beat the egg lightly with a little water.
- Brush the top of the crust with the egg wash.
- Bake 15 more minutes, or until set.
Note: Shhhhh....I sometimes "cheat" and use my bread machine to make the crust. I add the flour and the butter to the baking pan and set the machine on the dough cycle. After each item is incorporated I add the next item, alternating wet and dry. This allows me to work on other things in the kitchen area. Be careful not to over work the dough. Remove it once it has reached the proper consistency. Let it rest for 30 minutes before rolling.
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