Food Network: Italian Easter Pie

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Italian Easter Pie
Recipe courtesy Emeril Lagasse, 2004

Ingredients
For the crust:
3 cups flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 stick cold, unsalted butter, cut into cubes
1/4 cup vegetable shortening
2 eggs, lightly beaten
1 teaspoon vanilla extract
2 to 3 tablespoons cold milk

For the filling:
1 1/2 pounds ricotta cheese, drained well
3/4 cup sugar
5 large eggs
1 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
1/2 cup finely chopped semisweet chocolate
1/4 cup lightly toasted pine nuts or almonds

Instructions
Make the pie crust by sifting the flour, sugar, baking
powder, and salt into a large bowl. Add the butter and shortening and, using your
hands or a pastry blender, work the fat into the flour mixture until it resembles
coarse crumbs. In a small bowl whisk together the eggs and vanilla and add to the

crumb mixture. Work the mixture with your hands, adding only as much milk as is
needed to form a dough. Work only until the dough just comes together; do not
overwork. Divide the dough into two portions, one slightly larger than the other,
and wrap both portions in plastic wrap. Refrigerate for at least 1 hour. Remove
the larger portion of dough from the refrigerator and, on a lightly floured
surface using a lightly floured rolling pin, roll the dough out to a thickness of
1/8-inch. Fit the dough into the bottom of a 9 1/2-inch deep dish pie pan. Trim
the edges so that an inch hangs over the sides and refrigerate. Roll out the
second portion of dough to a thickness of 1/8-inch and transfer to a baking sheet
and refrigerate, wrapped in plastic, while preparing the filling.

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer, beat the ricotta cheese with the sugar until

combined. Add the eggs one at a time, beating well after each addition. Add the
orange zest, cinnamon, chocolate, and pine nuts and stir to combine.

Pour the filling into the pastry-lined pie pan. Using your fingers, lightly
moisten the edges of the pastry with a bit of cool water. Place the second portion
of pastry over the top of the pie and cut the edges to match those of the bottom
crust. Press edges together then fold inward to make a raised edge. Crimp the
edges decoratively using either your fingers, a fork, or a crimping tool. Make
several small slits in the top of the pastry to allow steam to escape while
baking.

Bake the pie for 1 hour, or until the pastry is light golden brown and the filling
is just set. If the edges of the pie begin to get too brown, shield them with a
piece of aluminum foil wrapped around the pie.

When the pie is set, remove it from the oven and allow to cool on a wire rack.
Serve the pie either slightly warm, at room temperature, or chilled.