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Double-Crusted Ricotta Pie

  • prep: 45 mins
    total time: 5 hours
  • servings: 10
Photography: Con Poulos




  • Vegetable-oil cooking spray
  • 1 pound ricotta, preferably fresh
  • 1/2 cup confectioners' sugar
  • 1 large egg, lightly beaten, plus 3 large egg yolks
  • Pinch of coarse salt
  • 1/3 cup chopped candied orange zest
  • 1/3 cup chopped dried cherries
  • 1/4 teaspoon anise seed, ground
  • 1 recipe Pasta Frolla dough
  • All-purpose flour, for dusting
  • 1/4 cup chopped pistachios
  • 1 tablespoon granulated sugar
  • Cherry Sauce, for serving


  1. Step 1

    Preheat oven to 350 degrees. Coat an 8-inch springform pan with cooking spray. Line bottom with parchment; spray parchment. Mix together ricotta, confectioners' sugar, yolks, salt, zest, cherries, and anise in a bowl.

  2. Step 2

    Let dough sit at room temperature 15 minutes. On a lightly floured surface, roll out smaller disk of dough 1/8 inch thick; using pan as guide, cut out an 8-inch round. Chill until firm. Meanwhile, roll out larger disk to an 11-inch round, about 1/4 inch thick; fit into bottom and up sides of pan, pressing and patching dough as needed.

  3. Step 3

    Spread filling over dough. Fold sides of dough over filling. Brush beaten egg over folded sides. Top with 8-inch disk; brush with beaten egg and sprinkle evenly with pistachios and granulated sugar. Chill 30 minutes. Bake on a baking sheet until golden, about 1 hour (tent with foil if browning too quickly). Let cool completely on a wire rack; remove from pan. Cut into wedges; serve with sauce.

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