Atlanta etc.: Marilyn Wolf's Food Blog and Restaurant Blog

This idea came to me a few years ago. I'd been playing around with pumpkin pies. I'd also tried ricotta pie after seeing an Italian grandmother describe her recipe on TV. (That was on Colameco's food show http://www.colameco.com/ a very good show.) I realized that these two things would be a lot better if I combined them. The ricotta makes the pumpkin much richer and the ricotta by itself is a little bland. So here goes... Makes 2 pies (it's Thanksgiving, after all) 2 pie crusts (see my earlier recipe) 1 large can (20 oz) pumpkin 16 oz ricotta 2 eggs 1/2 cup honey 1 tsp nutmeg 1/4 tsp ginger 1/4 tsp cinnamon Mix ingredients and load into crust. Bake for 45-50 minutes at 375 degrees.

It's getting to be that time of year again.  You can't talk about Georgia food without mentioning peaches.  Here is my peach pie recipe.  Before we dive in, two comments.  First, this recipe uses no added sugar.  Feel free to add to your taste, but I continue to believe that good fruit doesn't need extra sugar. Second, you'll notice that the crust contains lard.  For those raised on the artificiality of modern grocery store food, this may seem repulsive.  But I understand that lard is in some respects healthier than butter and I find it hard to believe that it's worse for you than shortening.  You can find lard/manteca in any grocery store that caters to a Hispanic clientele, which in this day and age is just about all of them. Pie: 6-8 peaches 1/4 cup flour 1 tsp cloves 1/4 tsp ginger 2 pie crusts Preheat oven to 400 degrees. Spray deep dish pie pan with non-stick coating and place bottom pie crust.  Dust the inside of the crust with flour.  Add sliced peaches in l...