Venetian Style Ricotta & Raisin Pie

Place the flour, 100 grams of sugar, the butter and 2 yolks in a bowl. Mix thoroughly until the dough is nice, soft and malleable (you might need to add a little cold water). Cover with cling film and place in the fridge for 30 minutes.

In another bowl mix the ricotta cheese with the remaining 150 grams sugar, 3 egg yolks and a teaspoon of cinnamon. Add the grated rind of the lemon and the raisins (or raisins-pinenuts-candied peel). Then slowly add 2 egg whites (previously firmly beaten with a pinch of salt to form peaks).

Now take the dough from the fridge, divide it in 2 parts. Roll one to the size of your pie dish and lay it at the bottom of the pie dish (previously covered with oven-proof paper) and bring up the sides of the pastry. Pour the mixture onto the pie dish. Roll out the second part of the dough and place on top. Make sure to seal the borders of the pastry so the filling will not come out during cooking.

Cook in a preheated oven at 220C degrees/ gas mark 6 for about 30-35 minutes or until pastry is golden and firm to the touch.

Remove from the oven, leave to cool and before serving sprinkle with some icing sugar.