#EyesOnThePies April Pie: Ricotta and Apple Pie for Easter
Hello All! I hope everyone had a happy easter, or passover, or whatever you celebrate! I uh, may have went a little hard this easter. I put my low carb lifestyle on hold to slam dunk pie and potatoes into my face all day. I feel literally terrible today, April 22nd, like I’ve been hit by a sugar bus, but it was worth it.
Traditionally my family goes to the Yacht Club in Rochester for Easter brunch, so when I heard we would be celebrating at my Aunt Amy’s home instead I was eager to make my April pie. I did some googling around for pies that were appropriate for Easter and Spring, but I couldn’t find much. I found out there is a traditional Italian pie made with Ricotta cheese and can be either sweet or savory. I don’t have a speck of Italian in me but gosh darn I love having a food theme.
I asked Tammy, of Special T Cakes fame, if she knew where I could find a recipe for an Italian Easter Pie. She far exceeded my expectations and handed me a hand written family recipe for this Apple and Ricotta pie. I used a new deep dish pie plate my mom got for me from pampered chef and I have to say it’s deeply luxurious.
I asked Sam to pick up some ingredients for the pie when he went to the public market that weekend, including the ricotta. In typical Sam form, he researched how to make his own ricotta and came home with all the ingredients to make it himself.
This doesn’t look favorably on me, but I was extremely skeptical. Couldn’t we just be normal people who buy our ricotta at wegmans? But alas, I was proven wrong. Sam made a beautiful ricotta that I was shoveling into my mouth all night in-between baking with it. Sam wins again.
I have to admit I think the handmade ricotta really gave the pie the extra punch it needed. It was an extremely lovely pie and it was my honor to make it.