SICILIAN EASTER PIE
This is a recipe handed down from my Sicilian grandmother. Each family has their own way of baking the Easter Pie in the Old Country, and with our family and friends it was discussed at length, believe me! This pie is made the week before Easter and offered to guests for at least a week around Easter (it will keep that long). Traditionally, it is left in the pan which it is baked in and is served from the pan. Enjoy!
Provided by LINDASLUSCIOUSPIES
Categories World Cuisine Recipes European Italian
Time 6h30m
Yield 8
Number Of Ingredients 18
Steps:
- In a saucepan, bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and set aside.
- Place raisins in a small saucepan and cover with boiling water. Cook over low heat or 10 minutes. Remove from heat, drain and set aside.
- To Make Dough: In a medium bowl or in a food processor, combine flour and 1/3 cup superfine sugar. Cut in butter or pulse in processor until mixture looks like cornmeal. Mix in 1 egg yolk. Stir in ice water, 1 tablespoon at a time, until mixture holds together when you squeeze it. Wrap with plastic wrap and let rest in refrigerator for at least 2 hours.
- In a medium saucepan, combine cooked rice, milk, orange zest and 1 tablespoon of sugar. Cook over low heat, stirring frequently, until mixture is creamy and thick. Remove from heat. Whisk 3 egg yolks with 1/3 cup sugar in a large bowl. Gradually add hot rice mixture, about a cup at a time, whisking constantly. Stir in ricotta cheese, cooked raisins and cinnamon. Add vanilla and orange flower water. Let mixture cool to room temperature.
- Preheat oven to 350 degrees F (175 degrees C).
- Roll out 3/4 of the pastry dough into an 11-inch circle and line the bottom and sides of a 9-inch springform pan. Cover lightly with plastic wrap and refrigerate. Roll out remaining dough into a 10-inch circle and cut into lattice strips.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter to lighten it, then quickly fold in remaining whites until no streaks remain.
- Pour filling into dough-lined pan. Criss-cross the lattice strips over the filling. Seal the lattice strips to the bottom pastry edge.
- Bake in preheated oven for an hour, or until pastry is golden brown. Cool at room temperature for about 4 hours, then keep refrigerated.
Nutrition Facts : Calories 444.2 calories, Carbohydrate 67.3 g, Cholesterol 134 mg, Fat 15 g, Fiber 1.4 g, Protein 9.8 g, SaturatedFat 8.7 g, Sodium 133.8 mg, Sugar 20.5 g
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Will Max Charlotte Mihaljevic
[email protected]This is my go-to recipe for Sicilian Easter Pie. It's always a hit, and it's a delicious way to celebrate the holiday.
Cduck99
[email protected]This pie is a bit time-consuming to make, but it's definitely worth the effort. It's a delicious and memorable dish that your family and friends will love.
MNAGEI REUBEN ROTICH
[email protected]I'm not a big fan of ricotta cheese, but I loved this pie. The filling was light and fluffy, and the crust was perfectly flaky.
Christinah Maluleke
[email protected]This is the perfect pie for a special occasion. It's beautiful, delicious, and sure to impress your guests.
Chinaza Monday
[email protected]I love the combination of flavors in this pie. The ricotta filling is perfectly complemented by the sweet crust.
Rana Naqash
[email protected]This pie is a delicious and festive way to celebrate Easter. It's sure to be a hit with your family and friends.
Andy Clarkson
[email protected]Overall, this is a good recipe. I would definitely make it again, but I would make a few changes.
Lolli pop
[email protected]The crust was a bit dry. I would recommend adding a little more butter or oil to the dough.
Abdullah Umer
[email protected]This pie was a bit too sweet for my taste. I would recommend using less sugar in the filling.
Sharai Molina reyes
[email protected]I've been making this pie for years, and it's always a favorite. It's a delicious and festive way to celebrate Easter.
Sumi Maharjan
[email protected]This is the best Sicilian Easter Pie I've ever had! The crust was perfectly golden brown, and the filling was rich and flavorful.
Muhammad Wahaj
[email protected]I made this pie for my family, and they all loved it. The ricotta filling was especially popular.
Falon Hadley
[email protected]This pie is a bit time-consuming to make, but it's definitely worth the effort. It's the perfect dish for a special occasion.
md mofi ul Islam
[email protected]Love this recipe! The filling was delicious, and the crust was so easy to work with.
Md Amran Alli
[email protected]This Sicilian Easter Pie was a hit at our Easter brunch! The flavors were amazing, and the crust was perfectly flaky.