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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Easter-Ricotta Wheat Pie - Recipe for 2 Pies Recipe

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This recipe for Easter-Ricotta Wheat Pie - Recipe for 2 Pies is from Tronolone-Rolph Family 2012 Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
★ 3 lbs. Ricotta 4 large Eggs
★ 2/3 Cup Granulated Sugar 1 tbsp. Vanilla
★ ¼ Cup Confectionery sugar 2 tsp. Cinnamon
★ 1 Cup Milk 2 tbsp. Orange rind
*1 Cup wheat (uncooked) 1 tbsp. Corn Starch

Cookie Pie Crust

2 ½ cups sifted flour ¼ cup sugar
1 ½ stick (12 tbsp.) margarine 2 Eggs
Milk to moisten
Directions:
Directions:
1. Cream ricotta, add sugars. Blend thoroughly.
2. Add slightly beaten eggs, two at a time. Beat well.
3. Add vanilla, cinnamon, orange rind and cooked wheat.
4. *(Put wheat in pan of cold water. Cook until tender-about 40 minutes.)
5. Blend well. Pour into pie shell.

Pie Crust:
1. Cut margarine into flour with pastry blender.
2. Add sugar and beaten eggs.
3. Add a little milk if necessary. Form into a ball.
4. Roll into 2 pie shells. With pastry, make a cross and place on center of the filling.
5. Bake 325 degrees for 45 minutes to 1 hour.
Personal Notes:
Personal Notes:
This recipe was handed down to Eileen Poiani, Sr. from her Aunt Agnes.

 

 

 

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