Ricotta and cherry pie


Ricotta pie. It’s kind of like cheesecake, but with ricotta cheese instead of cream cheese. I must admit that the only reason I made this was because my mom came home with a really big container of ricotta cheese –  and when life give you lemons, you make lemonade. So when your mom gives you ricotta you bake a pie, or something. That being said, this cherry and ricotta combo was definitely worth the try, even though I’m still more of a fan of the cream cheese cheese-cakes. Still nice though!

There’s some lemon-zest in the pie crust, which gave it some zing – and the ricotta (when baked) came out really mellow and just yummy with a great texture. (This recipe comes from the Foodies special magazine, from 2011!)

Pie crust

300 grams of flour
100 grams of sugar
pinch of salt
2 egg yolks
zest of one lemon
150 grams of soft butter

Combine the flour, sugar and salt. Add the yolks and the lemon zest. Dice the soft butter and rub it in the rest of the ingredients until you get a crumbly dough. Knead until you get a cohesive dough – add a tiny bit of water if you need to. Wrap the dough in clingfilm and let it rest in the fridge for at least an hour

Cherry filling

400 grams of cherries (in a jar – with juice!)
1 tablespoon of corn starch

Pour the cherries and the cinnamon into a pot and put on the heat. While you wait for that to boil, add 1 table spoon of corn starch to 2 table spoons of water and make sure it’s dissolved. Once the cherries are boiling, add the corn starch mixture, and let it thicken. Take off the heat and let the cherries cool (in the fridge or freezer if you want to speed things up.)

Ricotta mixture & assemble your pie!

400 grams of ricotta
1 egg
50 grams of sugar

Mix it all together until you get a creamy, even mixture.

Grab a pie tin (of about 28cm diameter) and make sure to grease and flour it. Roll out about 2/3rd of your (cooled) dough and line the baking tray. Add your (cooled) cherries on top. Top off with your ricotta mixture. Grab the remainder of your dough, roll out and create bands to top off your pie with.

Bake for about an hour in a preheated oven of 200°C (175°C if you’re using a fan oven)!

Let it cool before you serve, and top off with a nice coating of powdered sugar :

01Lemon zest for the pie crust!



Man, I love Cherries.






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6 Responses to “Ricotta and cherry pie”

  1. Greet Says:

    Mmmmmmm. Super hungry now!

  2. auburnskull Says:

    yummy looks delicious!!! thanks for sharing this recipe I’ll try do it someday

  3. Serena Says:

    I like your recipe! In Italy we often use ricotta cheese to make cakes and desserts. It’s lighter than cream cheese and sweeter.

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