Ingredients
- 4 c. sliced semi-tart apples
- Juice of ½ lemon
- 1 - 16 oz. container of Bel Gioioso Ricotta con latte (whole milk)
- 1 - 8 oz. container of Bel Gioioso Mascarpone
- Splash of Benedictine
- 2 jumbo eggs, lightly beaten
- 5 Tbls raw sugar, reserving 1 Tbls for top of crust before baking
- 1 tsp lemon zest
- ½ stick (1/8 lb.) unsalted butter
- ¼ c. whole milk
- 1 pkg Pie Crusts (or your own recipe for those blessed with a good relationship with dough)
- Cinnamon and nutmeg
Instructions
Gently place crusts into two well-greased pie pans. Pat the bottom of the crust with butter, then lightly sprinkle cinnamon on the bottom of the crust. Set aside.
In a large bowl, combine apples, juice of ½ lemon, 1 heaping teaspoon of cinnamon and a dash of nutmeg. Mix occasionally to make sure the apples are evenly coated.
In a separate large bowl, combine ricotta, Mascarpone, Benedictine, 4 tablespoons raw sugar, cinnamon and eggs. Mix well.
Pour the ricotta mixture into the center of prepared pie pans. Place the apple mixture on top.
Pull the edges of the crust towards the center.
Brush the top of the crust with milk, sprinkle with the reserved raw sugar and cinnamon.
Top each of the pies with lemon zest.
Bake at 350 degrees for 50-60 minutes until crust is golden brown.
