Dr. Sasha Speer, DPT
Lemon Raspberry Ricotta Pie
Baking is part of my creative process. After the request of several friends (and b/c we are all in quarantine - so why not?!) I have started to film my process - RAW. Meaning with sweats, no make up, mistakes, U-turns - all of it!
This was one of those pies I decided I needed a recipe for…until I was actually looking at the recipe. So, of course, I took this my own direction – and, as what happens sometimes when I do that, a new favorite was birthed.
This is a great pie for those who don’t like things to be too sweet. It’s a little savory and a little sweet, with a kick of citrus. And - it's one of my favorite pies TO DATE! Follow along below with me as I take a recipe and make it my own!
approx 1/4 stick of butter @ room temp and sprinkle of flour to coat 9” glass pie dish
¼ c flour
32 oz. While milk Ricotta Cheese - 24 oz for mix, rest – just wait ;)
6 tbsp sugar
2 tsp vanilla
1 tbsp lemon zest
1 tsp orange zest
8 tbsp + raspberry jam @ room temp
Confectioner’s sugar - enough to dust (1-2 tbsp)
3 tsp lemon zest
Preheat oven to 375 deg F
Coat pie dish with butter and flour. Shake out excess flour.
Mix 24 oz. Ricotta with long toothed fork or whisk until smooth.
Add eggs, sugar, flour, lemon zest, and vanilla. Continue to mix with fork or whisk until smooth.
Separately, stir remaining 8 oz. of Ricotta until smooth and place into middle of pie pan. You will have about 2” around the Ricotta from the pie edge.
Pour mixture of other Ricotta, eggs, etc. over the top.
Place generous tablespoons of raspberry jam around top of mixture, blend slightly, for artistic style, with toothpick.
Bake at 375 deg for one hour.
Remove from oven and cool completely.
Sprinkle toppings: lemon zest and powdered sugar and serve.