Path: utzoo!attcan!uunet!decwrl!ames!ncar!umigw!mthvax!aem
From: peloquin@qtp.ufl.edu (Renee P. Peloquin)
Newsgroups: rec.food.recipes
Subject: OVO-LACTO: Ricotta Pie
Summary: another fine submission to rec.food.recipes
Keywords: recipe ovo-lacto
Message-ID: <1990Jul30.164033.6099@mthvax.cs.miami.edu>
Date: 30 Jul 90 15:59:39 GMT
Sender: aem@mthvax.cs.miami.edu (a.e.mossberg)
Reply-To: peloquin@sun0.chem.upenn.edu (Renee P. Mattie)
Followup-To: rec.food.veg
Organization: University of Florida Quantum Theory Project
Lines: 29
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)



This is in response to an earlier request.  I get this recipe from my 
husband's Great Aunt Jenny.  The crust is a cakey thing, rather than
the flaky pastry that is common in apple pies, etc.  I have neither made the
crust nor seen it made, so I can't offer any guidance.  The recipe is for a 
10 inch deep-dish pie.

Sweet crust:
3c flour                  3 eggs
3T fat                    pinch salt
3t baking powder          vanilla
add milk as needed.

Pie filling:
3   doz  eggs - beat the yolks		citron
3   lb   ricotta - beat smooth		citrus peels
1/2 lb   sugar               		2t vanilla
1 jigger brandy              		pinch salt

Make crust, pour in filling, bake 375 F for 1 hour.

The things given without measurement are to taste.  According to Aunt 
Jenny, not everyone likes to add the brandy.  According to my husband,
though, everyone likes her pies.

I hope this helps.
Renee Mattie
sun0.chem.upenn.edu