2 tablespoons fine semolina flour
1 1/4 lb whole milk ricotta, drained
2/3 cup light brown sugar
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.