Ricotta pie is a popular dessert, originating from Italy. There, is often enjoyed around Easter or Christmas, but we wanted to give it a fall makeover. So what better than to add apples! This crustless Apple Ricotta Pie has the flavor of an apple pie, with the creaminess coming from the ricotta.
You don’t need many ingredients: apples, ricotta, sugar, egg, milk, potato starch, and baking powder. Mix together the filling ingredients, top with sliced apples, and bake…as easy as that! If you’re feeling creative, we also have delicious ways to make this recipe your own.
Making this Apple Ricotta Pie couldn’t be easier! Whisk together the filling ingredients until smooth and lump-free. Pour the filling into a cake tin lined with parchment paper – this will prevent sticking. Top with thin slices of apple and bake until cooked through. Dust with powdered sugar before serving.
Use any of your favorite apples. Royal Gala apples will work, and if you like apples to be more tart, try Granny Smith apples.
Add 1/2 tsp cinnamon and 1/4 tsp nutmeg pinch for a warming flavor. Alternatively dust with cinnamon sugar instead of powdered sugar.
For other flavors, add mini chocolate bits or lemon rind to the filling.
This is a low-fat version. For a richer flavor (and more calories), you can substitute some of the ricotta with heavy cream.
If you like crunch, as a pie crust, or make your own biscuit crunch: simply mix together 1 ¾ cups cookie crumbs with 5 tablespoons melted butter.
Store leftover Apple Ricotta Pie in the fridge for up to 3 days. Make sure it’s covered with plastic wrap or stored in an airtight container to prevent the pie from picking up flavors from the fridge. Bring to room temperature before serving.
Put the ricotta in a bowl, soften it with a fork. Add egg, sugar, starch, baking powder and milk.
Whisk the ingredients until it becomes a thick cream without lumps.
Wash and peel the apples.
Cut the apples into thin slices.
Pour the dough in a cake pan lined with parchment paper.
Top it with slices of apple.
Bake in preheated oven at 160°C for about 40 minutes.
Once baked, let the pie cool and then serve it with vanilla icing sugar.
If you can’t find ricotta in a store near you, you can make it yourself. In a saucepan, heat 8 cups whole milk and ½ teaspoon salt to 185°F. Lower the heat, and add 3 tablespoons of lemon juice. Wait for curds to form, then allow to stand for 20 minutes. Pour the curds into a cheesecloth and allow to drain. If you want creamy ricotta, it needs to sit for 3-5 minutes, and for dryer ricotta, it will take up to 20 minutes.