I had a hankering to make another pie.
A black cherry pie this time..with lime and raspberry.
Is there anymore more delicious than fresh berry pie in the summer?
Black Cherry Lime Raspberry Ricotta Pie
Crust:
8 Tbs. ice cold butter, cubed
1 1/2 cups all purpose flour
1 large egg
1 Tbs. white vinegar
1 tsp. sugar
juice and zest of 1 lime
1/4 tsp. sea salt
3-4 Tbs. ice water
Filling:
1/4 cup whole milk ricotta
1 Tbs. sugar
juice and zest of 1 lime, divided
12 oz. black cherries (fresh or frozen, pitted and thawed, if frozen)
1 cup Easy Raspberry Jam**
For the crust: Combine the butter, flour, egg, vinegar, sugar, lime, and salt in the bowl of a food processor. Pulse until crumbly. Drizzle in the ice cold water, 1 Tbs. at a time, until the doughy texture is reached. Do not add too much water…the dough should not be too wet.
Transfer to a flour lined sheet of plastic wrap, form into a disc, and seal tightly. Store in the fridge overnight, or up to four days.
For the filling: Whisk together the ricotta, sugar, and lime zest. Set aside.
Combine the cherries and jam in a medium pot over low heat. Bring to a simmer and allow the cherries to break down. Stir in the lime juice. Allow to cool until “jelly-like.”
Meanwhile, preheat the oven to 325 degrees. After at least 1 day in the fridge, roll out the dough on a liberally floured surface. Place into a pie plate, folding under the edges and trimming excess dough before fluting the edges. Prick with a fork several times before baking for about 20 minutes. (Pie weights would be nice here).
Remove from the oven and allow to cool.
Thinly spread the ricotta lime layer over the cooled crust. Then, top with the cherry raspberry filling.
Bake at 375 for about 35-45 minutes.
Cool before slicing.
**Use THIS recipe for the Easy Raspberry Jam, omitting the vodka and using only raspberries.
