Whisk on high speed the Ricotta, Icing sugar, and Egg for a couple of minutes, just enough to combine all ingredients.
Open your Fabbri Amarene and make sure to drain all of the syrup from the cherries using a colander. You can substitute the Amarene with 200g of your favorite cherries.
To make the Pie Crust
Start by making the pie crust. Ideally, we want to make it the day before and store it in the fridge.
Cut the cold butter into half-inch cubes and put it in a stand-up mixer with the icing sugar, lemon juice, flour, and potato starch.
Using the flat beater, mix on medium speed until the mixture reaches a sandy consistency.
Add the egg yolks and mix for an extra 15 seconds, just enough to roughly combine everything.
Remove from the town and using a little dusting of flour, knead with your hands on a surface just enough to combine everything.
Wrap it in plastic and set overnight.
How to make the Crostata
Remove the Dough from the fridge and using a rolling pin, spread it out to about 4mm thick.
Once the dough is even, place it in the pie pan and evenly spread it out. Keep about 1/4 of the dough on the side; we will use it to make 1cm wide strips to place on top of the pie.
Place the amarene cherries, cut in half, on the bottom and cover with the ricotta, making sure it’s evenly spread.
Cut the strips and forming a cross pattern, place them on top of the pie, making sure the strips stick on the pie and on the edges of the pan.
Bake for 30m at 350°F (175°C).
Wait about 30m before removing it from the pan, let it sit at room temperature, and then refrigerate.
