BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

SHADONE (My Grandma's Easter Pie)

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There are many different EASTER PIES out there. And for sure, I may have missed something about the way my grandma used to do this, because I remember rice in the recipe but after getting it from my Mom, I see there isn’t any rice in it. Oh well, it is still a piece of grandma’s pie when I make it. I admit to adding a little lemon zest and squeeze of  juice  but followed it otherwise.

Ingredients:

  • 3 egg yolks

  • 1 1/2 pounds ricotta cheese (drained well)
  • 1 cup sugar
  • 2 Tablespoons flour
  • 1 Tablespoon lemon zest and a squeeze of juice or two
  • 1 cup golden raisins
  • 2/3 cup half and half or whipping cream
  • 1 teaspoon vanilla
  • 3 egg whites, well beaten
  • Optional: Cinnamon sugar for top, to your taste

Method:

Preheat oven 375F. Beat yolks for 2 minutes until foamy. Add sugar, flour, zest, cheese and blend. Add raisins, cream and vanilla. Fold in the beaten egg whites. Pour into unbaked 9 inch pie shell. Sprinkle with cinnamon sugar, if using. Bake 30-50 minutes, until knife in center comes clean. Cool before serving. Store in refrigerator.

PIE CRUST



Ingredients:

  • 2 1/2 cups all-purpose flour

  • 1 teaspoon coarse salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) chilled unsalted butter, cut into pieces
  • 1/4 to 1/2 cup ice water

Method:

Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds. Add the ice water in a slow, steady stream, pouring it through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds. Turn the dough out onto a work surface. Divide into 2 equal pieces, and place on 2 separate sheets of plastic wrap. Flatten, and form 2 disks. Wrap, and refrigerate at least 1 hour before using.




TO RECIPES

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