Quick Ricotta Pie with Zest and Cranberries
4 servings
65 minutes
This quick ricotta pie with zest and cranberry is a true masterpiece of Italian cuisine. Inspired by traditional Italian desserts, it combines the tenderness of ricotta, the slight tartness of cranberries, and a refreshing citrus note from the zest. The result is an airy, moist bake with a subtle aroma and balanced flavor – not too sweet but incredibly pleasant. The pie is perfect for morning coffee or tea in cozy company. Its simplicity makes it an excellent option for a quick yet sophisticated dessert. The lightness of the dough combined with rich flavor makes this pie versatile – it can be served as a standalone treat or enhanced with berries and powdered sugar for special charm.
1
Mix ricotta with powdered sugar in a food processor or mixer. If desired, you can increase the amount of powder or sugar by 3 tablespoons for a sweeter bake.
- Ricotta cheese: 500 g
- Icing sugar: 7 tablespoons
2
Add room temperature butter and mix again.
- Butter: 60 g
3
Add the eggs one by one and mix after each.
- Chicken egg: 4 pieces
4
Continue mixing and gradually add flour.
- Wheat flour: 150 g
5
Add zest and cranberries, mix gently with a spatula. Introduce the cranberries without juice.
- Lemon zest: 2 tablespoons
- Frozen cranberries: 30 g
6
Bake in a preheated oven at 180 degrees for 45 minutes, and the last 10-15 minutes covered with foil to prevent burning the top.
7
Sprinkle the cooled pie with powdered sugar if desired and decorate with berries.
- Icing sugar: 7 tablespoons
