Ingredients
3 cups all-purpose flour1 cup plus 2 tablespoons butter3 egg yolks3 tablespoons cold waterRASPBERRY LAYER:1-1/2 cups fresh or frozen raspberries, thawed1/4 cup sugar2 tablespoons cornstarch1 cup semisweet chocolate chipsFILLING:1-1/2 cups ricotta cheese2 tablespoons all-purpose flour1-1/2 teaspoons vanilla extract2 eggs1/2 cup sugarFINISHING:1 egg white2 tablespoons coarse sugar
Preparation
Place the flour in a large bowl; cut in the butter until crumbly. In a small bowl, whisk egg yolks and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other. Wrap smaller portion in plastic wrap and refrigerate.
Divide the remaining dough into six portions. Roll out each portion to fit a 5-in. pie plate; transfer pastry to pie plates. Set aside.
Press raspberries through a sieve; discard seeds. In a small saucepan, combine sugar and cornstarch. Stir in raspberry puree. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Spread over the bottom of each crust. Sprinkle with chocolate chips.
In a large bowl, beat the ricotta cheese, flour and vanilla until blended. In a small bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Fold into ricotta mixture. Spread into pastry shells.
Roll out remaining pastry; make lattice crusts. Trim, seal and flute edges. Whisk egg white; brush over lattice tops. Sprinkle with coarse sugar.
Transfer pies to a baking sheet. Bake at 350° for 30-35 minutes or until crust is golden and filling is set. Cool on a wire rack. Refrigerate until serving.
