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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
(click here for details)


From: Mary Ann Fennimore, Coral Springs, FL
Primary category: Entrees


1 1/4 c flour
1/4 tsp salt
1/4 tsp baking powder
2 1/2 TB shortening (melted and cooled)
1/3 c sugar
1 egg
Ice water
1 3 oz package cream cheese
1 lb ricotta
2/3 c sugar
4 eggs
1 tsp vanilla extract
1 TB whiskey
2/3 cup cooked grano (hulled barley oats)
1 tsp grated lemon or orange peel
2 TB chopped candied orange peel


Crust: Mix together first five ingredients. Add just enough ice water, one tablespoon at a time, until the dough forms a ball. Allow to rest in refrigerator for at least 30 minutes. Roll out on a floured surface and place in pie pan. (If too difficult to roll, you can just press it into the pie pan. This is very delicate dough.)

Cream the cheeses with the sugar, eggs, vanilla and whiskey. Then add the grated lemon or orange peel, candied orange peel and grano. Pour into a 9" pie shell and bake at 350 for one hour or until knife inserted in pie comes out clean.


Grano (Easter) Pie - NOTES

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Grano (Easter) Pie - REVIEWS



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