Italian ‘Cheese’ Pie

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Italian ‘Cheese’ Pie

10 servings

 

The dense, fine texture of ricotta cheesecake inspired

me to create this delicious dairy-free pie, which is

studded with raisins and perfumed with Marsala. I owe

thanks to Joyce Goldstein, whose Italian cheesecake

recipe showed me where to start, and to the women at

Bloodroot, a restaurant in Bridgeport, Conn., that’s

known for its legendary dairy-free desserts. If

desired, you can use a prepared graham cracker crust

to save time.

 

Crust

 

1 1/4 cups unbleached all-purpose flour

1 Tbs. unrefined sugar or granulated sugar

Pinch salt

1 tsp. grated lemon peel

1/3 cup soy margarine or unsalted butter

1 Tbs. Marsala or sweet sherry

1 to 3 Tbs. ice-cold water

6 Tbs. pine nuts

 

 

2/3 cup golden raisins

1/3 cup Marsala or sweet sherry

4 oz. firm or extra-firm tofu, drain and cut into

1/2-inch cubes

3/4 cup apple juice

1 Tbs. agar-agar flakes

2/3 cup slivered blanched almonds

1/4 cup sugar

Pinch salt

1 Tbs. grated lemon peel

3/4 cup vegetable oil

2 Tbs. fresh lemon juice

1 tsp. vanilla extract

Crust: In medium bowl, using fork, mix flour, sugar,

salt and lemon peel until well blended. Add soy

margarine and blend until coarse crumbs form–about the

size of baby green peas. Sprinkle 1 tablespoon Marsala

and 1 tablespoon of water over crumb mixture. Toss

gently, adding more water if necessary, until mixture

can be pressed together with your hands. Press into

ball, flatten slightly and wrap tightly in plastic

wrap. Refrigerate for 1 hour or up to 24 hours.

 

Preheat oven to 350°F. On lightly floured surface,

roll out dough into 11-inch circle. Fit crust into

9-inch pie plate. Trim overhang and crimp edges. Prick

crust all over with tines of fork. Place empty 9-inch

pie plate over crust and fill with beans or pie

weights.

 

Bake for 20 minutes. Remove pie plate with weights and

continue baking until just firm to touch, about 10

minutes. Cool on wire rack. Reduce oven to 325°F.

Spread pine nuts in small baking pan and bake until

golden, stirring occasionally, about 15 minutes. Set

aside to cool.

 

Meanwhile, in small bowl, combine raisins and Marsala.

Let stand for 10 minutes to plump. Drain well,

reserving soaking liquid. In small saucepan, combine

tofu, apple juice and agar-agar flakes. Stir in

reserved liquid from raisins. Bring just to a boil,

then reduce heat and simmer gently until agar-agar

flakes are completely dissolved, stirring

occasionally, about 15 minutes.

 

In food processor, process almonds, 1 tablespoon of

sugar and salt until almonds are finely ground. Using

slotted spoon, remove tofu mixture to small bowl

(cover saucepan to keep juice mixture hot). Working

quickly, add a third of tofu mixture to ground nuts.

Add lemon peel and process to blend. With motor

running, gradually drizzle 1/4 cup of oil into nut

mixture. Alternately add remaining tofu and oil until

blended. Mixture will have a grainy,

ricotta-cheeselike texture.

 

Add lemon juice and remaining sugar and process to

blend. With motor running, gradually pour in hot apple

juice. Mixture will have texture of thick mayonnaise

and remain slightly grainy. Stir in raisins. Turn

filling into crust and smooth surface. Scatter pine

nuts over filling. To set pie, refrigerate, uncovered,

for 1 hour. If not serving immediately, cover with

plastic. Before serving, let pie stand at room

temperature for 15 minutes.

 

PER serving: 425 CAL; 7 G PROT; 30 G TOTAL FAT (3 SAT.

FAT); 33 G CARB.; 0 MG CHOL; 61 MG SOD.; 4 G FIBER

 

 

 

 

 

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