Cherry ricotta pie
12 servings
60 minutes
Cherry pie with ricotta is a delicate and airy treat that combines the softness of Italian cheese with the juiciness of cherries. This dessert, inspired by European traditions, captivates with its balance of sweetness and light acidity, creating a harmony of flavors. Ricotta makes the pastry velvety, while cherries add a refreshing accent. The pie is perfect for morning coffee or tea time with family. Its versatile shape allows it to be made as individual muffins or in a classic version. It is especially good warm when the berries release their juice, adding moisture to the dough. The ease of preparation makes it a great choice for both a cozy home evening and a festive table.
1
Beat the eggs with sugar.
- Chicken egg: 4 pieces
- Sugar: 120 g
2
Mix flour with baking powder, vanillin, and salt. Add to eggs beaten with sugar.
- Wheat flour: 120 g
- Baking powder (raising agent): 1 teaspoon
- Vanillin: to taste
- Salt: pinch
3
Mix the ricotta with softened butter into the dough.
- Ricotta cheese: 500 g
- Butter: 120 g
4
The prepared dough can be placed in small muffin molds or in a pie dish with a diameter of 24–26 cm.
5
Place the pitted cherries (frozen can be used, but they need to be thawed first) on the dough, pressing them in slightly.
- Cherry (sour): 120 g
6
Bake at 180 degrees for 30–40 minutes.
