Yield: 6-8 servings

Ingredients

1 single-crust pie pastry, uncooked

3/4 cup all-purpose flour

1/2 cup plus 2 tbsp sugar, divided

2 sticks unsalted butter, divided

1/2 tsp ground cinnamon

3 eggs

1/2 tsp pure vanilla extract

1/2 tsp pure almond extract

1 pound ricotta cheese

Instructions

  1. Preheat oven to 350°F.
  2. Place the pastry dough on a 9-inch pie plate and flute as desired. In the bowl of a food processor, combine the flour, 1/4 cup sugar, 4 tbsp of the butter and cinnamon. Process until smooth and set aside. In a mixing bowl, cream the remaining sugar and butter. Add the eggs, one at a time, mixing well. Add the vanilla extract, almond extract and ricotta, blending to combine. Pour into the pie crust and sprinkle the reserved cinnamon topping over the top. Carefully transfer to the oven and bake 1 hour. Cool on a wire rack at least 10 minutes before slicing and serving.