November 23, 2015

Cherry Ricotta Pie

2 tablespoons fine semolina flour
1 1/4 lb whole milk ricotta, drained
2/3 cup light brown sugar
2 eggs
1 teaspoon vanilla paste
1 1/2 cup frozen whole sweet cherries (do not defrost!)

Preheat oven to 375. Lightly butter (or spray with baking spray) a standard pie plate. Sprinkle semolina flour in an even layer over the bottom of the pan. Set aside.

In a large bowl, beat together the ricotta, sugar, eggs and vanilla paste until very smooth. Pour into prepared pie plate. Dot with frozen cherries, pressing them into the batter lightly. Bake 45 minutes or until lightly browned and the pie is set (a slight jiggle is okay but it should not be liquidy in the center). Allow to cool completely on a wire rack prior to serving.

My thoughts:
Cranberries might be more traditional this time of year but cherries are just as red and festive and I think they go better with this Italian- and clafoutis-inspired pie. I used leftover cherries from the summer that I pitted and froze myself after making jam but store-bought would work just as well. Or fresh if they are in season.The best thing is that this rustic pie is light, and takes only about 5 minutes to pull together; both a major bonus in the holiday season. It is creamy like a lot of traditional holiday pies (and cheesecake!) but different enough that you don't have worry someone else will bring it to the party! #seasonofpie

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  1. Ricotta and cherry! Sounds and looks great! Need to try this :)

  2. Added turmeric and a little-known touch of own all spice


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