A sweet ricotta pie made with a PASTA FROLLA crust.
For 8 Person(s)
There are a few options for this pie. If you double the dough recipe you will have enough dough to make a lattice for the top of the pie. If you do not care for maraschino cherries you can leave them off the top of the pie. Mom uses whole milk ricotta, you can use part skim if that is your preference. The sugar in the filling can be less or more to adjust the sweetness to your personal taste. The anisette can also be adjusted to your personal liking (dip your finger into the filling and give it a taste. I won't tell anyone) I have not tried this recipe with SPLENDA or STEVIA so I cannot tell you how it will turn out. Also, this pie is made with PASTA FROLLA . This is NOT your conventional pie crust. When working with the dough, if it splits or whatever, when you are rolling it or placing it in the pan, just take a piece of the dough and patch the problem area. Unlike conventional pie crust, when you bake your pie the heat will actually bond the pieces together and you will not even know where your pie was patched. If you have left over dough, roll to cookie thickness 1/8 to 1/4 inch and use cookie cutter to punch out cookies and bake until golden.