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Cinnamon Ricotta Pie

Source of Recipe

taste of home magazine


List of Ingredients

PASTRY:
1 1/2 cups flour
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup extra light olive oil

FILLING:
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon ground cinnamon
1 15 ounces pa skim ricotta cheese
2 egg whites
1 teaspoon vanilla
1 cup strawberries
1 cup raspberries


Recipe

Preheat the oven to 375ºF.For the pastry: In a large bowl, combine the flour, sugar, cinnamon and salt. Stir olive oil into flour mixture. Using your fingertips, blend until crumbly. Shape into a ball; flatten slightly. Wrap in plastic wrap and refrigerate 15 minutes. Roll out pastry between two sheets of lightly floured waxed paper to fit a 9-inch pie pan or a 10-inch tart pan.

Transfer pastry to pan. Trim the pastry to 1/2-inch beyond edge of pan; flute edges. Refrigerate pastry while preparing filling. For the filling: In a large bowl, combine sugar, cornstarch and cinnamon. Stir in ricotta, egg whites and vanilla until blended. Pour into prepared pastry. Bake for 45-50 minutes or until filling is just set in center. Cool on a wire rack.