Angela's StoryThis is a recipe of a lifetime, and I would like to share it with you. This recipe was passed down from generation to generation,and I assure you it is out of this world. As a baker for many years, this was a milestone for me,and I am proud to say It was a success.
for the crust ,1 cup of flour, a pinch of salt 1 teaspoon of baking powder,1 egg and 1 tablespoon of sugar and 1/4 of a cup of warm water.
for the filling, 3lbs of ricotta, 13 eggs, 1/2 a teaspoon of salt, 3 cups of sugar, 3 oz of cling peaches,6 oz of orange juice and 1/4 of a cup of anisette.
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
1mix all of the ingredients,together,and form a dough. work the dough a little and on a clean surface roll it out.
2using your rolling pin,fit dough in either a 13 by 9 inch pan or a deep dish 9in cake or pie pan.
You may need to repeat the dough, more than once for a 13 by 9 inch pan,and also if you want to make a lattice for the top of the pie. beat all the ingredients for the filling,for the peaches drain and push through a strainer,add to egg mixture.
3pour filling into pie crust,add lattice across the top of the pie and bake for 1 hour,at 350 degress.
4let the pie cool,and sprinkle with powdered sugar.
About this Recipe
Kim Biegacki pistachyoo - Apr 25, 2011
It is a gorgeous Italian Easter Pie and I can't wait to try it!! Looking over the recipe Angela, want to make sure I am reading right; it does say 13 eggs? I may try to make it for Mother's Day weekend. It is beautiful! Thanks for sharing such a special and treasured recipe. Love it! Kim
nadine mesch motherchic - Apr 25, 2011
Making and enjoying those wonderful traditions is so important. Your pie looks beautiful.
Angela Salerno pralines - Apr 25, 2011
Thank you, I will say this it was a challenge,and I am proud to say it was the best dessert that I have ever made.
I will will make every year for easter to keep the tradtion of my family.
Kathleen Taylor MeanJean6613 - May 3, 2011
Thanks for posting a hello on my recipe Angela. This looks like a beautiful recipe, and I will try it soon. I will let you know how it turns out for me!
Angela Salerno pralines - May 4, 2011
Your welcome. I need to start baking a little for Mother's day, I think i will make some pastries and some cookies.
Hope you have a great mother's day.