Cherry Tort
A cherry & cheese pie, with Marsala wine & ginger - contributed by Rebecca A. C. Smith
  • 2 1/4 cups flour
  • 1/4 cup sugar
  • 1/2 tsp. salt
  • 3/4 cup butter, cut up
  • 1 egg, lightly beaten
  • 1/4 cup marsala wine
Combine flour, sugar and salt. Cut in butter with pastry blender. Mix egg yolks and marsala and stir into flour quickly until dough is evenly moistened. Divide into two parts. Roll each out on a floured board to fit a 9" pie pan.
  • 5 cups ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 cup sugar
  • 3 eggs
  • 2 Tbs. minced, crystallized ginger
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. white pepper
  • 1 (1 lb.) can of dark sweet pitted cherries, drained
Beat together ricotta, parmesan and sugar. Beat in eggs one at a time. Stir in spices and cherries. Put half into each of the 2 pie crusts. Bake at 350° F for 50 minutes or until set. Let cool and refrigerate. Makes 2 pies.

 Cherry Tort is featured in Feast for Christmas Revel

Metric, Celsius, & Gas Mark Equivalencies

Rebecca A. C. Smith is a tax collector for the State of Louisiana. She is an active member of the Society for Creative Anachronism, while her other hobby is Science Fiction and Sci-Fi Fandom.

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Cherry Tort © 1997 Rebecca A. C. Smith | This page © 2000 James L. Matterer

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