Nan's Italian Ricotta Pie with Pineapple
INGREDIENTS
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Makes two, 9-inch pies
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For a 9-inch Double Crust:
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3 cups all-purpose flour
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1/2 cup sugar
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1 teaspoon salt
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1 teaspoon baking powder
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1 1/2 sticks (12 tablespoons) unsalted butter (chilled)
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3 large eggs
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3 to 4 tablespoons ice water, or as much as needed
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For the Filling:
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6 large eggs
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2 cups sugar
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2 cups heavy cream
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1 tablespoon plus 1 teaspoon pure vanilla extract
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2 tablespoons cornstarch
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2 pounds ricotta cheese, drained (minimum of 2 hours or preferably overnight) ***
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1 (20-ounce) can crushed pineapple, drained (minimum of 2 hours or preferably overnight)
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1/4 teaspoon ground cinnamon, for dusting top of pies
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