Monday, August 29, 2011

Blackberry ricotta pie

Based on this, which looked amazing all by itself but didn't contain quite enough blackberries as written.

1/3 c sugar
1 stick butter, room temperature
1 egg yolk (don't need the white)
1/2 T milk
1/2 T sherry
1 c + 2 T flour (yes the extra 2 T made a difference)
1 1/2 tsp baking powder

7 oz homemade ricotta
1/3 c sugar
1 T amaretto

other fillings:
1/2 c hazelnuts
1/4 c blackberry jam
1 T brandy

Preheat the oven to 325F. Cream together the butter, egg yolk, and sugar until fluffy and smooth. Stir in the milk and sherry. Stir in the flour and baking powder, and form into a ball of a workable dough. Press 2/3 of the dough evenly into the bottom and sides of a 8" or 9" pie pan, and save the rest of the dough for later. Stick the pie crust in the fridge while you make the fillings.

For the fillings, stir together the ricotta, sugar, and amaretto; grind the hazelnuts in the food processor; stir together the jam and brandy until smooth. When everything is ready, take the pie crust out of the fridge. Scoop the ricotta mixture into the pie crust and spread into a roughly even layer. Sprinkle the hazelnuts over the ricotta and press them in with your fingertips, evening the top of the ricotta-hazelnut layer. Spread the jam mixture over the filling; there should be just enough for a thin layer. With the reserved pie crust, pinch off bits and place them decoratively over the top of the pie, for instance in a lattice pattern. If the pie crust base extends past the filling, push it down all around the edge until even with the top of the filling.

Bake for 55 minutes until the crust is browned but not too browned, and the filling is bubbly. Let cool, then eat for midnight snack and again for breakfast.

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