“You don’t want no pie in the sky when you die, you want something here on the ground while you’re still around.”~Muhammed Ali
I had guests over on the weekend and an urge to make baked goods. I keep seeing on PInterest pictures of beautiful pies that have lovely pastry cutouts on the top. That was the basis for my need to make pie. That and I had some how accidently bought frozen cherries instead of blueberries.
So, combining ingredients found in my fridge (light ricotta, zero fat yoghurt, eggs) and a few pantry staples, I made a pie. Oh, yeah, I had to go buy shortcrust pastry. One day I will make that from scratch. One day.
The result was surprisingly good. My only criticism is that I used vanilla essence instead of vanilla pods or even vanilla extract. I could really taste that weird essence taste.
What you need:
- 1 cup ricotta
- 1 cup yoghurt
- 4-5 eggs (i used five, but I think it might only need four)
- 1/2 tsp vanilla extract or 1/2 a pod
- 1/2 cup sugar
- 2 sheets shortcrust pastry
- 300g Frozen cherries
- 1 tbsp sugar (for sprinkling on top)
What to do:
- Pre-heat oven to 180 degC. Line the bottom and side of a spring-form cake tin with paper.
- Defrost the pastry and use the cake to make in imprint of the circle size. Cut it out with a knife. Cut the other piece of pastry into 4 strips. Use 3 of them to line the edges of the cake tin. The leftover can be used to decorate the top. I actually used a cookie cutter to make a star for the centre of the pie. I think cut fine strips and made a spiral pattern on top.
- Mix the eggs, ricotta, yoghurt, vanilla and sugar in a bowl. Pour into the tin. Bake for 20 minutes.
- Remove the pie from the over and place the cherries on top. Decorate with the left over pastry and then sprinkle with sugar.
- Return to over for another 20-30 minutes. Be careful not to let the pastry burn!!
- Serve at room temperature.