Easter Pie


Meant to be enjoyed with a good cup of coffee and great conversation.

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    2 cupsSALERNO - Traditional Ricotta
    1 cupSugar
    1 tbspAll Purpose Flour
    1/4 tspLemon Peel, grated
    1/4 tspOrange Peel
    4 4 Eggs
    2 tspVanilla Extract
    2 tspVanilla Extract
    1/3 cupSemisweet Chocolate Chips
    1/3 cupCandied Citron
    1/8 tspGround Cinnamon
    2 2 Eggs, lightly beaten
    1/4 cupShortening
    1/4 cupButter
    1/4 tspBaking Powder
    1/2 tbspSalt
    2 tbspSugar
    1 2/3 cupsAll Purpose Flour
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    1. In a bowl, combine the flour, sugar, salt and baking powder; cut in butter and shortening until mixture resembles small crumbs. Add eggs; stir until moistened and mixture forms a ball. Cover and refrigerate for one hour.
    2. On a lightly floured surface, roll out dough to a 10” circle. Place in a 9” pie plate and flute the crust. Refrigerate.
    3. For filling, beat the Salerno Ricotta Cheese, sugar and flour in a mixing bowl. Add peels and salt; beat until smooth.
    4. In another bowl, beat eggs until thick and lemon-coloured, about 5 minutes, and slowly fold into ricotta mixture. Gently mix in remaining ingredients.
    5. Pour into the crust.
    6. Bake at 350°F for 55 minutes or until a knife inserted near the centre comes out clean.
    7. Cool. Store in the refrigerator.


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