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  Ricotta Pie with Stone Fruit Topping



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4 cups sliced peeled peaches or other stone fruit
1/4 cup honey
juice and zest of one lemon
16 ounces or approximately 2 cups whole milk ricotta
4 eggs
1/4 cup honey
1/2 teaspoon vanilla extract
very small pinch of salt
a grating of fresh nutmeg

Lightly grease an 8 inch pie pan. Preheat oven to 350 degrees.
Combine peeled, sliced fruit, honey and lemon zest and juice in a saucepan over medium heat.
Stirring occasionally, cook until fruit slices release their juice and become very tender.
Set aside to cool. In a large bowl, whisk eggs one at a time into ricotta.
Add honey, vanilla and salt and stir well to combine. Pour ricotta mixture into prepared pie pan.
Top with a light dusting of nutmeg. Put pie pan on cookie sheet and place in oven.
Bake 30-40 minutes until set and the edges just begin to brown.
Remove from oven and set on a rack to cool about 30 minutes.
Carefully slide cooked fruit topping onto cooked pie, arranging slices into one layer as gently as possible.
Place uncovered in refrigerator to chill for at least two hours before serving.
Cut into wedges. Wipe knife after each slice for best results.
Cover and refrigerate leftovers.

Copyright © 2015 Stefanie Samara Hamblen