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Ricotta Fruit Pie
~adapted from an April 2009 Gourmet magazine recipe ~
2 sticks unsalted butter, softened
1/4 cup sugar
1 large egg yolk
1 1/2 teaspoon cold water, plus more added (by teaspoons) as needed
2 3/4 cups all-purpose flour
Scant 1/8 teaspoon salt
3/4 cup cherries, cut in half (drained well if canned, or frozen)
3/4 cup peaches, cut into bite-size pieces (drained well if canned or frozen)
1 1/3 cups whole milk ricotta (11 ounces)
1/2 cup plus 1 teaspoon sugar, divided
2 large eggs (1 whole, 1 separated)
1 teaspoon vanilla extract
2 tablespoons instant polenta or yellow cornmeal (not stone-ground)
1/4 teaspoon grated lemon zest
1/2 stick unsalted butter, melted
For the Dough
Beat butter and sugar in a bowl with an electric mixer at high speed until fluffy. Mix in egg yolk and water. With the mixer on low speed add flour and salt until a soft dough forms, carefully adding additional water as needed until it is just moist enough to form a loose ball. Divide dough into 2 balls and set aside. Chill dough while mixing filling.
Preheat oven to 350 degrees F. with rack in the middle of the oven.
For the Filling
Drain the fruit well if needed. Beat ricotta with an electric mixer until fluffy, then gradually add 1/2 cup sugar. Beat in 1 whole egg plus one yolk (reserving the white for brushing the top of the pie crust), then add vanilla. Beat in polenta, zest, and a pinch of salt, then beat in butter. Fold in the fruit.
Let dough soften slightly, place on a lightly floured surface. Roll out one ball of dough into a 12-inch round that will fit into a 9-inch pie pan. Roll the dough back onto the rolling pin and roll out into the pie pan.
Roll out the second ball of dough as the first. Working quickly, or cover and chill the dough again before adding filling.
Pour the ricotta fruit mixture onto the crust in the pie pan. Place top crust on pie, pressing edges together around the pie. Make three long slits in the top crust, then brush top crust with egg white, and bake at 350 degrees F. until golden brown, about 55 to 60 minutes. Cool Completely.
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