Ingredients
2 large eggs1 sheet refrigerated pie pastry1 teaspoon ground cinnamon, divided1-3/4 cups ricotta cheese4 ounces cream cheese, softened3 tablespoons confectioners’ sugar1-1/2 teaspoons cornstarch1/2 teaspoon vanilla extract1/2 teaspoon salt
Preparation
Separate one egg. In a small bowl, lightly beat egg white; set aside. In another small bowl, combine egg and egg yolk; set aside.
On a lightly floured surface, unroll pastry; cut in half. Roll out one half of pastry into an 8-in. circle. Transfer to a 7-in. pie plate; trim pastry even with edge. Brush with egg white; sprinkle with 1/2 teaspoon cinnamon.
In a large bowl, combine the cheeses, confectioners’ sugar, cornstarch, vanilla, salt and egg mixture. Pour into prepared pastry.
Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush remaining egg white over pastry; sprinkle with remaining cinnamon.
Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool completely on wire rack. Refrigerate leftovers.
