Cherry and Ricotta Pie
Cherry and Ricotta Pie

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, cherry and ricotta pie. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Cherry and Ricotta Pie is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Cherry and Ricotta Pie is something that I have loved my entire life. They are nice and they look wonderful.

Transfer to the refrigerator and chill until cool and. Cherry and Ricotta Pie instructions Cook the fruit part in a saucepan over a medium heat until the fruit is soft but not mushy. Remove the fruit and continue to cook the liquid on a high heat until reduced to a thicker state. When cool it should be like soft jam or syrup.

To get started with this recipe, we must first prepare a few ingredients. You can have cherry and ricotta pie using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Cherry and Ricotta Pie:
  1. Make ready 500 g Shortcrust pastry
  2. Make ready Fruit part
  3. Prepare 500 g fresh cherries
  4. Prepare 2 strips lemon rind
  5. Take 1 small glass red wine
  6. Get 50 g sugar
  7. Prepare Dairy part
  8. Make ready 500 g ricotta
  9. Take 1 egg
  10. Prepare 75 g sugar
  11. Get 1/2 tsp vanilla essence

This Cherry Ricotta Crostata has a shortbread like crust with a cheese filling, is studded with cherries and topped with a port wine Cherry sauce. In a large bowl with an electric mixer, beat the ricotta with the sugar until smooth. Ricotta Pie By PJ Hamel Pour the filling into the crust; it will come nearly to the lip of the pan. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note).

Instructions to make Cherry and Ricotta Pie:
  1. Cook the fruit part in a saucepan over a medium heat until the fruit is soft but not mushy.
  2. Remove the fruit and continue to cook the liquid on a high heat until reduced to a thicker state. When cool it should be like soft jam or syrup.
  3. Return the cherries to the liquid and allow to cool.
  4. Combine the dairy part and whip until smooth.
  5. Roll out the pastry and use 2/3 to line an 8" pie tray. Shape the rest into a long rectangle and allow to chill.
  6. Pour the cherries and sauce over the pie base then cover with the dairy part.
  7. Cut the remaining pastry into long thin strips and layer on top of the pie as a lattice.
  8. Cook in middle of oven at 180°c for 45min. Turn off oven and leave door ajar but leave pie there for another hour to cool slowly.

Ricotta Pie By PJ Hamel Pour the filling into the crust; it will come nearly to the lip of the pan. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note). A Ricotta pie can be fabulous with farmer's market heirloom tomatoes, right-off-the-vine-in-your-garden tomatoes or Cherry tomatoes. Weeknight dinner is all about fast and easy. I had a box of store-bought pie crusts in the freezer.

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