Vanilla Ricotta Pie

This is nice for breakfast or brunch. Plan to make it ahead as it needs to cool and then sit in the refrigerator at least overnight. Plan to double it for 12 to 14 servings and cook it in a large spring-form pan.

Oven 350°F

Crust:

Mix in medium bowl:
1 1/4 cup flour
1/2 tsp baking powder
1/8 tsp salt
2 Tbsp sugar
Cut in 1/4 cup cold unsalted butter

Mix together in a measuring cup with spout:
1 slightly beaten egg
2 Tbsp whole milk
1/4 tsp vanilla

Stir into flour mixture. Work dough into a smooth ball. Roll out to about 1/8" thick between two sheets of wax paper or parchment paper. Fit into a small spring-form pan or a 8"-9" layer cake pan. Place in refrigerator to chill while mixing filling.

Filling:

With electric mixer or egg beater mix until smooth and creamy:
3 eggs, beaten
3/4 cup sugar
1/4 tsp salt
1 lb ricotta cheese-if using whey ricotta I add about 1 Tbsp cream also
1 Tbsp vanilla

Ladle filling into pan. Bake for almost 60 minutes. (If doubling it will take about 10 minutes longer.) Filling should be firm on the edges and pliant in the center. Completely cool on rack at room temperature. Center of pie will sink slightly. Refrigerate at least 8 hours before serving. Serves 6-8.

Using your Kitchen-Aid to make Applesauce

If you have the fruit/vegetable strainer attachment for your Kitchen-Aid mixer it is a breeze to make delicious applesauce.

All you need for ingredients are apples-I like to use a variety for better flavor and water!

1. Wash your apples in a produce wash if you think they have any sprays or contamination. If they are just dirty/dusty wash in warm water with a bit of soap. Rinse well

2. Chop apples in quarters. Remove stems. If apples are very large, cut in smaller pieces. They must fit through the shoot on the strainer.

3. In a large pan with a tight lid, put enough water to just about cover the bottom. Fill with your apples. Bring to a boil. It takes about 10-20 minutes depending on the apple type. The apples will get soft and puffy. Dump this pan in a large bowl and start your next pan.

4. I let my apples cool a bit before processing through the fruit/vegetable strainer. The strainer will remove all the peel, seeds and hard bits. This is great for your compost pile. Have a bucket at the end of the strainer to catch the refuse. The applesauce will slide down from the strainer and you will need a bowl underneath to catch it.

5. Put applesauce on stove to get hot again if you are going to can it. If freezing go ahead and put into your containers.

6. Fill clean hot jars with hot applesauce and place hot lids on. Process for your altitude.