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Cherry Ricotta Pie (Pizza Dolce) with Port Cherry Sauce Recipe

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Cherry Ricotta Pie (Pizza Dolce) with Port Cherry Sauce
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Ingredients

  • For the pasta frolla (pastry):
  • 3 cups unbleached all-purpose flour
  • 1 cup confectioners’ sugar
  • 1/4 teaspoon fine sea salt
  • Grated zest of 1 lemon
  • 1 cup (1/2 pound) cold unsalted butter, cut into 1/2-inch cubes
  • 1 large whole egg
  • 2 large egg yolks
  • For the Filling (Makes enough for one 12-inch Pizza/Pie)
  • 2 cups / 1 pound ricotta
  • 1/3 cup sugar
  • 3 eggs
  • 1/2 tsp vanilla
  • 1 Tbs Limoncello (I've also used Orange Liqueur or Amaretto)
  • 1/2 tsp ground cinnamon
  • 1 pound fresh cherries, pitted
  • For the Port Cherry Sauce for Topping:
  • 1 cup cherries, pitted
  • 1 cup water
  • 1/2 port wine
  • 1/2 sugar

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