Ricotta pie

Put the raisins with the marsala in a bowl and let alone until use.

Split the egg, the protein is not used.

Put the egg yolk, flour, sugar, salt, butter and water in the food processor and quickly reduce to a crumbly mass.

Knead a ball and put it in a 15-min package in the refrigerator.

Sprinkle the worktop and dough ball with some flour and roll out the dough with the rolling pin to a circle of 28 cm diameter.

Cut the dough into quarters, put the parts in the greased spring form and press the seams well.

Prick holes in the soil with a fork. Put in the refrigerator for 20 minutes.

Preheat the oven to 190 ° C.

Line the dough with baking paper. Fill the bottom with the blind bin filling. Bake until light brown for about 15 minutes.

Remove from the oven, remove the baking container and the baking paper and bake for about 5 minutes. Let the bottom cool down in the mold. Place the oven at 160 ° C.

Meanwhile, grate the yellow skin of the lemon and squeeze out the fruit. Stir in the ricotta.

Melt the butter in a saucepan and add to the ricotta together with the eggs.

Add the cinnamon, the rest of the sugar, pine nuts, raisins with marsala and the lemon zest and juice. Mix to an even mass and pour on the bottom.

Bake for about 70 minutes in the middle of the oven until golden brown and done. Serve at room temperature. Yummy! .