Torta Della Nonna

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Recipe byninman

Categories:
- Dessert
- Easter

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Ingredients:

Dough:
4c flour
1c sugar
1/2 tsp baking powder
2 tsp baking powder
1 cup solid veg. shortening
1/2 c milk
2 tsp vanilla extract
1 egg

Filling:
2 c milk
1/2 c semolina flour
2 c well drained ricotta cheese
2 T grated orange zest
2 eggs
1/2 c sugar
1/4 c apricot jam warmed
1 c toasted slivered almonds
1/3 c confectioners sugar

In a large bowl mix the flour, sugar, salt and baking powder. With a fork, or your hands cut in the shortening until the mixture is course.
In a separate bowl lightly wisk the milk, vanilla and egg together and add to the flour mixture. Combine with your hands until a soft ball of dough is formed. Cover the dough with plastic wrap and let rest a t room temperature for 30 minutes.
In a medium saucepan, bring the milk for the filling just to a boil. With a wood en spoon, stir in the semolina flour in a stream and continue to stir until mixture thickens and leaves the sides of the pan. Remove from heat and let cool until lukewarm.
In a large bowl mix the ricotta, eggs, sugar, orange zest and juice. Add the semolina mixture and beat with an electric mixer until just blended. Set the filling aside.
Preheat the oven to 375 degrees.
Place the dough on a greased springform pan and pat gently to fit. Fill any small holes by stretching and patting the dough into place. Spread the filling evenly over the dough to the edges. Set aside.
Bake the pie for 30-35 minutes, or until the crust is nicely browned. You may have to move the pie from the bottom rack to the middle rack for even browning.
Remove the pie from the oven immediately brush with the warmed apricot jam.
Sprinkle the almonds evenly over the top gently pressing them to adhere and let the pie cool completely.
Before cutting and serving the pie dust with confectioners sugar.