But that twist doesn't really hit you until you take the first bite and wrap your mouth around a filling made with still-crisp Granny Smith apples cooked with brown sugar and apple juice. The pie is topped with an airy concoction of ricotta cheese whipped with cream, vanilla and citrus zest and a drizzle of apple juice reduction that brings all the elements together. The syrup is simultaneously sweet and tangy, which makes the apples pop and the creamy ricotta melt in your mouth.
What really takes the tart over the top, however, is the pastry shell, which Doxtater likens to a struesel. It's light and crisp, with a salty component that plays off the sweet of the apples. "Cold butter," she confides, "is what makes it so good."
But the torta di ricotta won't be on the menu forever, so take advantage of the nip in the air and get one now.
Torta di Ricotta: $8.00