This recipe makes 2 deep glass pie plates or 2 8x8 square pans.
I cook the crust for about 10-15 min. first so it gets done well.
I think this year, I am going to do a 9 x 13 and see how that works.
3 lb. ricotta (whole)
2 1/2 c sugar
2 large sunkist oranges - rind from both and only the juice from one
If you think it is too watery, which sometimes it is, then add a tablespoon of flour.
when in the plates, sprinkle the top with cinammon
all ingredients must be at room temperature.
325 degrees in glass (which is preferable)
if you do use metal or throw aways, bake at about 335 degrees
about an hour - It will come high up and get slightly brown on the top. When it doesn't jiggle in the middle you can take it out of oven.
I use the prepared crusts and roll them very thin. The crust should only come up
on the sides to the top but not more than that.
Here is the recipe for the dough if you want to make your own. - this is for one crust.
1 cup of flour
1/2 stick margerine
pinch of salt
1/2 tsp. baking powder
1 tbl. sugar
mix in ball - roll
350 to pre-cook