Greek Honey Ricotta Pie (Printer-Friendly)
A luscious honey-sweetened ricotta pie with a flaky gluten-free crust and warm cinnamon flavor.
# The Ingredients You'll Need:
→ Crust
01 -
2.5 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
02 -
0.5 teaspoon salt
03 -
1 tablespoon sugar (optional)
04 -
8 ounces unsalted butter, cubed and cold
05 -
1 teaspoon apple cider vinegar
06 -
0.5 to 0.75 cup cold water or milk
07 -
1 large egg (for egg wash)
→ Filling
08 -
2 cups soft Myzithra or ricotta cheese, well-strained
09 -
0.5 cup wild blossom honey
10 -
3 large eggs at room temperature
11 -
1 tablespoon corn flour (corn starch)
12 -
0.5 teaspoon salt
13 -
1 teaspoon vanilla extract
14 -
1.5 teaspoons cinnamon
15 -
1 tablespoon lemon juice
16 -
Extra honey and cinnamon for garnish
# Step-by-Step Instructions:
01 -
Combine gluten-free flour, salt, and optional sugar in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Add vinegar and cold water gradually, kneading gently until dough forms. Roll out and fit into a greased 9-inch pie plate with crimped edges. Refrigerate for 1 hour.
02 -
Set the oven to 350°F (175°C) to prepare for baking.
03 -
Whisk together ricotta cheese, honey, eggs, corn flour, salt, vanilla extract, cinnamon, and lemon juice in a mixing bowl until smooth and creamy.
04 -
Pour the filling into the chilled crust and smooth the surface with a spatula.
05 -
Place the pie on a baking sheet and bake for 40 to 50 minutes until the filling is set and slightly puffed.
06 -
Cool the pie in the pan for 10 minutes, then transfer to a wire rack to cool completely. Optionally, drizzle with extra honey and sprinkle cinnamon before serving.
# Extra Tips:
01 -
Using cold butter and chilling the dough ensures a flaky crust.