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Recipe -Ricotta Polenta Pie

We were very pleased at the bakery to get a call from Gourmet Magazine, asking if we would be interested in publishing our Ricotta Pie recipe.  A Gourmet reader had requested the recipe, and we were happy to oblige.  We talked a few times with the test kitchen as they worked out the details of putting together this pie, and formatting the recipe to make in a home kitchen.  Now YOU can make it too, enjoy!

Ricotta Polenta Pie

Adapted from Crossroads Bake Shop
Serves 8-12
Active time: 35 minutes, Start to finish: 1 day


2 sticks of unsalted butter, softened

1/4 cup sugar

1 large egg yolk

1 1/2 tsp. cold water

2 3/4 cups AP Flour

scant 1/8 tsp. salt


1/4 cup dried tart cherries, chopped
1/4 cup dried California apricots, chopped
1/3 cup dry white wine
1 1/3 cup whole milk ricotta (11 oz.)
1/2 cup plus 1 tsp. sugar, divided
2 large eggs (1 whole, one separated)
3/4 tsp. pure vanilla extract
2 TAB instant polenta or dried cornmeal (not stone ground)
1/4 tsp. grated lemon zest
1/2 stick unsalted butter, melted

Make Dough:

Beat butter and sugar in a bowl of an electric mixer at high speed until light and fluffy, then beat in water and egg yolk.

With beater on low, add flour and salt until a soft dough forms. Divide dough into 2 balls and flatten into a 5 inch disk.

Wrap dough in plastic wrap and chill 8 hours or overnight.

Soak fruit while dough chills:

Soak cherries and apricots in wine 8 hours or overnight, then drain and discard liquid.

Make Pie Crust:
Let dough soften slightly, then put on a floured surface and beat with a rolling pin until dough is slightly pliable.
Roll out one piece of dough between two sheets of parchment paper until it is 12 inches in diameter and about 1/4 inch thick.
Carefully lift and fit into a 9″ pie plate.
Repeat with top piece, but rolling it only 11 inches in diameter, and lay on a flat sheet and chill with the bottom shell for about 30 minutes until firm.
Preheat oven to 350 degrees with rack in the middle. Put a baking sheet in the oven to preheat also.
Make the filling:
Beat the ricotta in an electric mixer until fluffy, then gradually add 1/2 cup of sugar. beat in one whole egg and one yolk, then beat in the vanilla.
(reserve the remaining white to brush on top of pie). Beat in polenta, salt, zest, then beat in the butter.
Fold in the drained fruit and pour into the pie shell.
Peel the parchment off the pie top and center on the pie. As dough softens, press the edges together to seal, trimming off excess.
Brush top with beaten egg white, and sprinkle with remaining tsp. of sugar.
Cut 3 long slits in the center of the pie and bake until golden and puffed in the middle – 55-60 minutes.
Cool completely and serve with fresh fruit or an apricot dessert sauce.

For another look at our Ricotta Pie, check out this local food bloggers post titled “Worth The Wait – Ricotta Polenta Pie”.

Peter’s Food Adventures

Cooking and Eating in bucks County, PA
By Peter Justason


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