Do You Palm Sunday?
Palm Sunday used to be a thing…. The Sunday before Easter was always a family Sunday dinner plus, like a practice Easter. But it was much more than that. It was a visiting day. Remember visiting people? Just stopping over to say hello, have a coffee or cocktail, and catch up ? Nothing fancy, not necessarily dinner, just a pop in.
This was the ritual during my childhood. Family and friends visited. We were often the visitees, as my house was usually party central. My Mom would be cooking, and her brother might pop in while she was prepping. After dinner, we made visits to the cemeteries, palms in hand.
Palm Sunday dinner at my grandmother’s, my parents’, and later my Aunt Dolly’s house was filled with all of the hope and joy that the spring season brings. And some of the Easter sweets showed up too.
This Pizza Dolce or “sweet pie” was a staple in our house for the season, along with the Rice Pie. I grew up having to choose between the two. Eventually, the Rice Pie won in popularity, and we stopped baking both. I mean, How many sweets can you eat? Especially with all those Easter cookies and candies?
Bringing this pie back to the spotlight this Palm Sunday. It’s a light lemony creamy ricotta filled pie, with a super easy to make crust. Easter or anytime, I’ll be sure to save you a slice when you visit.
photo: Scott Goodwin for Intermezzo Magazine
PIAZZA DOLCE or SWEET RICOTTA PIE
MAKES ONE 9-INCH PIE, ABOUT 12 SERVINGS
I love the lazy lattice top on this pie . “Lazy Lattice” to me, means don’t stress the top crust. Just place dough strips over the top of the filling. No need to actually “weave” them
Crust:
2 eggs
½ cup sugar
½ cup melted shortening, cooled
1 ½ to 1/3/4 cups flour
½ teaspoon salt
¼ teaspoon baking powder
Filling:
6 eggs
½ cup sugar
grated rind of two lemons
1 teaspoon vanilla
3 cups ricotta
Make crust. In the bowl of a stand mixer, ( or with a hand mixer) Mix eggs and sugar until light. Add shortening. Mix until blended.
On low speed, add salt, baking powder and 1 ½ cups flour. Mix until soft dough forms. Turn dough out onto a floured surface. Knead in any additional flour to make a soft, not-sticky dough.
Roll ¾ of the dough out onto a lightly floured surface to 1/8-inch thickness. Place crust into a 9-inch deep dish pie plate. Crimp edges of dough around the dish.
Preheat oven to 350 F.
Make filling. Beat eggs, sugar and lemon rind and vanilla until well blended. Add ricotta. Mix until smooth. Pour filling into crust.
Roll out remaining crust dough. Using a fluted pastry cutter or knife, cut into 1-inch strips. Place strips in a criss-cross pattern over the filling. Crimp strips to edge of bottom crust.
Bake 45 to 50 minutes or until center is just set.
Remove pie from the oven. Cool on wire cooling rack. Refrigerate until serving. ( Can be made 3 to 4 days in advance.)
Serve with assorted berries if desired.
Pizza Dolce