One of the things that I really enjoy about cooking my way through cookbooks is that I am often challenged to make things that I would never consider if left to my own devices.
This ricotta pie falls into that camp.
Creamy ricotta filling + sweet pasta frolla dough = my kind of pie.
The original recipe called for anisette flavoring - something that I am totally not on board with. I swapped it out for almond extract and was pretty pleased with the result. We had this pie (along with the limoncello cupcakes) for Easter dessert.
Now, lattice tops and I usually don't play very nice together. I am not sure if it was the dough or if I was just having a good day, but this was one of the best lattices that I have ever pulled off. It gives me hope...