You will need:
Dough:
- 330g Flour
- 165g Room Temperature Butter
- 1 Egg
- 2 Egg Yolks
- 130g Sugar
- 1/2 tsp Baking Powder
- A pinch of Salt
- Lemon Zest
Filling:
- 600g Ricotta Cheese (drained)
- 70g Powdered Sugar
- A pinch of Cinnamon
- 2 Medium Pears
- Vanilla Extract
To start, prepare the dough.
Beat together the butter, sugar, salt, and lemon zest until creamy.
Gradually add the eggs while continuing to beat.
Then add the flour and baking powder.
Mix with a silicone spatula and then with your hands.
Don’t knead it for too long, just until it reaches a uniform, non-sticky consistency.
Now, shape it into a flat square, wrap it in plastic wrap, and refrigerate for 2 hours.
Next, prepare the ricotta cream.
Strain the ricotta through a sieve and then mix it with the sugar.
Peel and cut the pears.
Add the pears, chocolate chunks (if desired), and vanilla extract.
Then take a baking pan 20cm in diameter with sides at least 5 cm high.
Take 2/3 of the dough, roll it out not too thinly, and line the bottom and sides of the baking pan.
Now, add the ricotta cream, covering the entire surface of the dough.
Roll out the remaining dough and cover the surface, sealing the edges tightly.
Bake the pie for 20 minutes at 180 degrees Celsius and then at 160 degrees Celsius for another 45-50 minutes.
Let the pie cool very well. I put it in the refrigerator overnight, and the taste was simply amazing in the morning ?❣️
