| |
|
What You Need:
(To Serve: 8 to 10)
|
|
|
PIE SHELL
2 cups all-purpose flour
½ cup sugar
5½ tablespoons unsalted butter, at room temperature
1 egg plus 1 egg yolk
2 tablespoons cognac
FILLING
1 pound soft mizithra or ricotta cheese
3 eggs
½ cup honey
1 tablespoon grated lemon peel
3 tablespoons all-purpose flour
1/3 cup sugar
Ground cinnamon for topping
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Preheat oven to 350 degrees.
|
2. Mix flour, sugar, and butter together in a small mixing bowl. Add egg, egg yolk, and cognac and blend well.
|
3. Press half of the mixture evenly in a 9-inch pie plate. (Freeze the other half for another time or use as a crust for a second pie.)
|
4. Combine all filling ingredients and pour into unbaked pie shell. Sprinkle with cinnamon and bake for 1 hour, or until firm.
|
5. Serve at room temperature.
|
|
|
|
|
