Italian Mini Holiday Pies

Total Time: 1 hr 35 mins Preparation Time: 45 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 1/2 cup sugar
• 1/4 lb unsalted butter (softened)
• 2 cups flour
• 2 egg yolks (lightly beaten)
• 4 tablespoons orange juice or 4 tablespoons water (liquor may be substituted)
• 1 lb whole milk ricotta cheese
• 2 egg whites
• 6 tablespoons confectioners' sugar
• 2 teaspoons vanilla
• 1/4 teaspoon lemon, zest of
• 1/2 cup chocolate chips (chopped)
• confectioners' sugar (for dusting)

Recipe

• 1 in a large bowl, cream together sugar and softened butter.
• 2 to this, add egg yolks one at a time alternating between flour also added a bit at a time.
• 3 add 1 tbsp.
• 4 water at a time, until all is incorporated and dough is smooth.
• 5 on a lightly floured board, roll dough out to 1/4-inch thickness.
• 6 cut dough large enough to fit down into the individual muffin mold and up the sides.
• 7 crimp dough edges as you would a pie.
• 8 this is a very forgiving dough and can be manipulated easily to fit the mold or repair torn areas.
• 9 roll out extra dough and cut thin strips to make an"x" on top of the filling.
• 10 filling: in a large bowl with electric mixer or in a food processor, add the ingredients except for the chocolate chips and mix until smooth.
• 11 add chocolate chips by hand, stirring into mixture.
• 12 fill each muffin mold 3/4's full.
• 13 make an"x" on top of each with the dough strips.
• 14 preheat oven to 350 degrees.
• 15 bake for 50 minutes or until lightly golden in color.
• 16 cool and remove from tin; dust with confectionery sugar.
• 17 makes one dozen individual little"pies".