Name: The Best Easy Roast Beef Recipe For Easter Dinner
Ingredients: Preheat your oven to 350°.; Right as your oven preheats, take out your roast and let it sit uncovered on the counter for about a half hour.; Tie your roast with cooking twine, if need be. After it’s tied, make a slit in the roast and stuff your garlic right inside of it.; Taking your olive oil, salt, pepper, rosemary, and thyme, rub everything around the roast until the entire surface area is completely covered.; Put your roast in a cast iron pan or deep baking dish.; Cook, uncovered, using the following directions: 18 minutes/lb for rare; 20 minutes/lb for medium; 25 minutes/lb for well done; Once your roast has reached its desired temperature, remove from the oven and loosely cover with foil.; Let the roast rest for 10-15 minutes, absorbing all of the juices.; Untie, slice thin, and enjoy this delicious recipe right from your easter table!

Ingredients

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For the Crust:

2 1/2 cups all-purpose flour
1 cup unsalted butter, cold and cut into small cubes
1/2 cup granulated sugar
1/4 teaspoon salt
1 large egg
2 tablespoons ice water

For the Filling:

3 cups ricotta cheese
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon
1/4 cup all-purpose flour

For the Topping:

Powdered sugar for dusting (optional)
Candied citrus peel or fresh berries for garnish (optional)

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Instructions

In a food processor or using an electric mixer, combine the flour, sugar, and salt. Pulse a few times to mix.
Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
In a small bowl, beat the egg with ice water. Add the egg mixture to the flour mixture and pulse until the dough comes together.
Turn the dough out onto a floured surface and knead it gently until it forms a ball.
Flatten the ball into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 350°F (175°C).
On a floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch pie dish. Transfer the dough to the pie dish and press it into the bottom and sides. Trim any excess dough and crimp the edges.
In a large bowl, combine the ricotta cheese, sugar, eggs, vanilla extract, lemon zest, and flour. Mix until well combined and smooth.
Pour the creamy ricotta filling into the prepared pie crust, spreading it evenly.
Bake in the preheated oven for 50-60 minutes or until the filling is set and the crust is golden brown.
Allow the pie to cool completely on a wire rack. Once cooled, refrigerate for a few hours or overnight.
Dust with powdered sugar over the top of the pie before serving.
Slice and serve chilled. Enjoy your classic Italian ricotta pie