Mix flour, sugar, butter and cinnamon in food processor. Set aside.
¾ cup butter
¾ cup sugar
6 eggs, extra large to jumbo
1 tsp orange extract
1 tsp vanilla extract
2 lbs ricotta cheese
2 9-inch uncooked pie crusts
1 egg white, beaten
Set oven to 350.
In the mixer, cream softened butter and sugar for five minutes at medium high speed. Reduce speed to low and add eggs, one at a time until incorporated. Mix in orange extract and vanilla extract. Add ricotta and mix well again.
Brush pie crusts with egg white and pour in the filling. Sprinkle on the topping. Bake the ricotta quiche for one hour.
Allow to cool. Cover and refrigerate. Make Berry Sauce and refrigerate.
1/3 cup sugar
1 cup frozen strawberries or triple berries
Heat the fruit with sugar for approximately 30 minutes until slightly thickened. Strain if necessary to remove seeds. Pour into nozzle-tip plastic bottle. Cover and refrigerate until ready to use.
Fresh Berries Topping:
There is not an exact science to prepping the berries. Simply choose your favorites. We use sliced strawberries, blue berries and blackberries. Sprinkle with brown sugar – again the amount depends on the tartness of your fruit. Let marinate while prepping your plates for service. Toss and top the sliced pie. Drizzle with the berry sauce.