How to make
Oven - 360°F (180°C) and during baking, it slowly needs to be decreased to 330°F (165°C);
Tart pan well greased with a piece of butter, including the ribbed part and lightly covered with flour - 9″ (22 cm).
Bake the pine nuts in a non greased pan and at a low temperature on the stove, by stirring constantly with a wooden spatula. They are set aside.
Combine the ricotta, raisins, honey and vanilla in a bowl.
In a bowl, beat the egg, olive oil and lemon peel with a wire whisk, add the pine nuts.
The two mixtures are combined. They are set aside.
Pour the flour, semolina and baking powder into the bowl of the mixer, mix and add honey, salt and diced butter. Blend at medium speed. Add the beaten egg with olive oil and beat only, until it is absorbed.
Take out the dough, divide it into two parts, one is slightly larger than the other, it will serve as a lid for the cake. Wrap in foil and refrigerate it for at least 4 hours and at most 1 night, which is the best option for this ricotta pie.
The well-cooled dough is rolled out in about 0.2″ (0.4 cm) thick circle onto a little flour. Transfer it into the mold. A boarder is formed on the ribbed walls. Pierce it with a fork in several places. Leave the mold with the dough in the refrigerator for 15-20 minutes.
After it has cooled down again, pour the filling, spread it out and leave it in the fridge again, until the other piece of dough is rolled out.
Close up the piw by carefully pinching both doughs. Remove the excess dough.
Spread it with beaten egg and form a light decoration in diagonal lines, but do not overdo it.
Bake it for the first 15 minutes at 360°F (180°C), reduce the oven to 350°F (175°C) for another 15 minutes and lastly reduce it to 330°F (165°C), until it is completely baked or has formed a golden crust and the ribbed part is separated from the form.
Take it out from the oven and leave the ricotta pie in the mold, until it cools to room temperature and then refrigerate it for 2 hours.
Cut it into cake pieces.
