Cranberry Cherry Ricotta Pie


Cranberry Cherry Ricotta Pie | From My Sweet Heart

You are going to pie heaven.  This week!

The Theme Weavers are a group of creative, culinary whizzes.  Every month a theme is chosen and we celebrate it all week long.

This month’s theme is PIE!  And what a selection we have this week.  Somebody pinch me!

I’m going to help kick off the week with my American holiday version of an Italian ricotta pieSweet cherry preserves mingle with cranberries and layer a sweet pastry crust which is then filled with light and luscious amaretto and orange scented ricotta!

And if that’s not enough, we have 18 other selections.  Do you want me to pinch you, too???


I find myself with a growing interest in Italian baking.  I know that ricotta pie is a traditional Easter treat.  So I decided to adapt it for a winter holiday table.



Cranberry Cherry Ricotta Pie | From My Sweet Heart


Sometimes for me, especially in baking, cranberries can be a little too tart.  And I just love combining them with cherries for a more sweet/tart combination.



Cranberry Cherry Ricotta Pie | From My Sweet Heart


Serves:  8-10 pie lovers!

Level of difficulty:  very easy…..the dough comes together in your food processor and the filling is whisked by hand!



  • 2 cups of all purpose flour
  • 1/3 of a cup of granulated sugar
  • 1/2 of a teaspoon of baking powder
  • 1/4 of a teaspoon of salt
  • 1 stick of cold butter, cut into cubes
  • 2 large eggs, beaten

You will need a 9 inch, deep dish pie pan or dish for this recipe.

Place the flour, sugar, baking powder and salt in the working bowl of your food processor fitted with your dough blade.  Pulse this a few times to combine these ingredients.  Add your butter next, and again, pulse in short spurts until the flour mix now resembles course sand.  Add the beaten eggs and process on low until the dough forms a ball .  You will now wrap the dough in plastic wrap for at least 30 minutes.  You will need only 2/3 of the dough for the bottom crust and the other 1/3 for a top crust or for decorations for the top of your pie.  So I separated the dough before wrapping and chilling.  I think it’s prettier to cut out some dough pieces and decorate the sides or the top of the pie.  You could use leaves and trim the edge.  I chose flowers and filled the centers with a dot of cranberry cherry mix once the pie has cooled.



Cranberry Cherry Ricotta Pie | From My Sweet Heart


While the dough is chilling, prepare the ricotta filling.



  • 2 cups of whole milk ricotta cheese
  • 1/3 of a cup of granulated sugar
  • 3 large eggs, lightly beaten
  • 1 Tablespoon of Amaretto
  • 1 teaspoon of freshly grated orange zest

Simply put these ingredients in a large bowl and whisk together by hand until the mixture is smooth.



  • a heaping 1/2 of a cup of cherry preserves
  • a heaping 1/2 of a cup of whole cranberry sauce

Mix both of these together in a bowl.



Cranberry Cherry Ricotta Pie | From My Sweet Heart


When ready to bake, preheat your oven to 350°F.  Take out the larger piece of dough and roll it out on a lightly floured surface to a roughly 10 inch circle.  Fit it into your pie plate and trim the edges.  Spread 1 cup of the cranberry cherry mix onto the bottom of the pie crust.  (Reserve as much as you think you will need if you are going to use it to decorate the top of your pie.  (The dots on the top of my pie were about 1 Tablespoon.)  Pour the ricotta mixture over the cranberry mix and smooth out the top.



Cranberry Cherry Ricotta Pie | From My Sweet Heart


Roll out the second, smaller piece of dough.  Use cookie cutters to cut into desired shapes and line them on top of your pie as you wish.  Brush with a little eggwash (1 egg beaten with a splash of water.)  Bake for 45-50 minutes until the crust is golden and the ricotta filling looks slightly puffed.  Allow to cool on a baking rack before adding any jam as garnish to the top.  I suggest refrigerating overnight before cutting and serving.



Cranberry Cherry Ricotta Pie | From My Sweet Heart


I talk often in my posts, about the vintage bakeware and kitchenware that I love to collect.  The vintage Ovenex pie pan I used for this pie, I found at my local thrift store.  But one of the things I love to collect are pie and cake servers.  This one caught my eye because it was old and rustic, and unique.



Cranberry Cherry Ricotta Pie | From My Sweet Heart


I purchased this from Janasattic on Etsy.  I knew I would love her store when I read, “My heart belongs to all things old and with a history. I love browsing through antique stores and imagining what these things were like when they were new, to whom they did belong and I wish they could tell me the story behind it.”  

Her service was great, super friendly, and I highly recommend her.  And I can’t wait to shop there again!


After all…..I’m going to need more pie servers to serve up the rest of these luscious pies!


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Kirsten / Comfortably Domestic – Mile High Apple Pie

 Katie / The Hill Country Cook – New Mexico Apple Pie

Haley / The Girlie Girl Cooks – Coconut Cream Pie


Jeanne / Inside NanaBread’s Head – Black and White Coconut Tart

Mads / La Petite Pancake – Pineapple Pie

Monica / The Grommom – Papaya Pie


 Carrie / Bakeaholic Mama – Chocolate Cream Pie

Kat / Tenaciously Yours – Grandma’s Chocolate Pie

Kirsten / Comfortably Domestic – Maple Sweet Potato Pie with Toasted Swiss Meringue


Shanna / Pineapple Coconut – Boozy Pumpkin Egg Nog Pie

Carrie / Bakeaholic Mama – Sweet Potato Tartlets

Christina / Buffy and George – Deep Dish Apple Pie


 Madeline / Munchin in the Mitten – Sweet Potato Pie

Allison / Decadent Philistines – Refrigerator Pumpkin Porter Chocolate Pie with Toasted Pumpkin Marshmallow “Meringue”

Lauren / Climbing Grier Mountain – Mini Butternut Squash Pie Stacks with Marshmallow Frosting


Megan / Country CleaverBiscoff Pie with Whiskey Mallow Fluff

Shanna / Pineapple Coconut – Persimmon, Pear and Brandy Pie with Vanilla Bean Crumble

Kirsten / Comfortably Domestic – Very Berry Cherry Pie


Pie heaven indeed!  I hope one of these will grace your holiday tables this year!  Enjoy!



  1. says

    wow love the flowers on top just love the dressing and photography.. just goooddd… i will must try.. do visit my place when time permits love to have your feedback.. happy blogging dear :)

  2. says

    That quote is the best, Anne. I love it! You’re not going to believe this, but I also used a vintage Ovenex square baking pan for my tart. I found it while antiquing with Kirsten when she came to visit in May. What are the odds? Actually, I think they’re pretty good since we seem to have the same taste in vintage kitchenware. #PieTwins Your ricotta pie is gorgeous. I can’t wait to make it for Christmas! -j

    • Anne Boeckl says

      Thanks Jeanne…and yay for old Ovenex! It’s been a fun week so far….how can it not be fun with so much pie?! Your black and white tart is AMAZING…..every layer of it. And I’m going to surprise you by making it in the new year! : )

    • Anne Boeckl says

      Thanks Haley! So happy to be a part of this fun group with you fabulous ladies! And I could just DIVE into your beautiful coconut cream pie!!! : )

    • Anne Boeckl says

      Thanks Sheena… fellow bookworm! Love your blog and you have so many amazing recipes! Looking forward to following! : )

    • Anne Boeckl says

      Thanks Joan and oh how I wish we could share a slice and some coffee and a couple of your gorgeous maple leaf cookies, too! Hope you have a wonderful week, too! : )

  3. says

    Oh my gosh! I love pie, any kind of pie. You made this one look pretty, i wouldn’t want to eat it. Thanks for sharing! I hope you have a great week.

    • Anne Boeckl says

      Thanks Leslie….and I love any kind of pie, too! I may have to make a tangerine pie somehow… honor of your pretty new sparkly tangerine nail polish! So pretty! : )

    • Anne Boeckl says

      Thanks so much Chris….and I love your beautiful and ‘easy peasy’ cinnamon pecan rolls…..that icing is irresistible! : )

    • Anne Boeckl says

      Thanks Kirsten! And what a great kick off to the start of Pie Week with your Mile High Apple Pie! Beautiful crust and apples, apples and more apples! I loved it!
      : )

    • Anne Boeckl says

      Thanks MJ! And I am definitely going to be brave and try your red chile pumpkin sauce….that would add such a beautiful kick of spice to just about anything! : )

  4. says

    What a great looking pie Anne! I agree with you about cranberries and love this idea combining the cherries. Looks very festive indeed! I once made a tart that had cranberries for Thanksgiving, oh gosh, was it terrible. It was just too tart and I can’t believe that was a tried tested recipe! Ugh.
    This is much better :)


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