Nan's Italian Ricotta Pie with Pineapple

Name: Nan's Italian Ricotta Pie with Pineapple
Ingredients: Makes two, 9-inch pies; For a 9-inch Double Crust:; 3 cups all-purpose flour; 1/2 cup sugar; 1 teaspoon salt; 1 teaspoon baking powder; 1 1/2 sticks (12 tablespoons) unsalted butter (chilled); 3 large eggs; 3 to 4 tablespoons ice water, or as much as needed; For the Filling:; 6 large eggs; 2 cups sugar; 2 cups heavy cream; 1 tablespoon plus 1 teaspoon pure vanilla extract; 2 tablespoons cornstarch; 2 pounds ricotta cheese, drained (minimum of 2 hours or preferably overnight) ***; 1 (20-ounce) can crushed pineapple, drained (minimum of 2 hours or preferably overnight); 1/4 teaspoon ground cinnamon, for dusting top of pies

Nan's Italian Ricotta Pie with Pineapple was pinched from <a href="http://www.npr.org/templates/story/story.php?storyId=88470828" target="_blank" rel="noopener">www.npr.org.</a>

INGREDIENTS

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Makes two, 9-inch pies

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For a 9-inch Double Crust:

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3 cups all-purpose flour

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1/2 cup sugar

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1 teaspoon salt

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1 teaspoon baking powder

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1 1/2 sticks (12 tablespoons) unsalted butter (chilled)

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3 large eggs

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3 to 4 tablespoons ice water, or as much as needed

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For the Filling:

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6 large eggs

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2 cups sugar

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2 cups heavy cream

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1 tablespoon plus 1 teaspoon pure vanilla extract

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2 tablespoons cornstarch

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2 pounds ricotta cheese, drained (minimum of 2 hours or preferably overnight) ***

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1 (20-ounce) can crushed pineapple, drained (minimum of 2 hours or preferably overnight)

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1/4 teaspoon ground cinnamon, for dusting top of pies

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