Italian Easter Pie

Angela Salerno Recipe

By Angela Salerno pralines

1 Hr
1 Hr 10 Min

This 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.

pinch tips: How to Skin Carrots, Potatoes and Apples


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.

Directions Step-By-Step

mix all of the ingredients,together,and form a dough. work the dough a little and on a clean surface roll it out.
using 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.
pour filling into pie crust,add lattice across the top of the pie and bake for 1 hour,at 350 degress.
let the pie cool,and sprinkle with powdered sugar.

About this Recipe

Course/Dish: Pies, Fruit Desserts, Chocolate
Main Ingredient: Dairy
Regional Style: Italian

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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
Hi Nadine,
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.
Colleen Sowa colleenlucky7
May 4, 2011
What a great recipe! Thank you for sharing it Angela!
Aug 7, 2011 - Kim Biegacki shared this recipe with discussion groups: A dash of LOVE Daughters of the KING
Connie Harris connie26
Mar 4, 2012
Hi Angela
My mother always made easter pies and the one we make is called a sweet pie , the crust is very similar to yours except she lines the crust with cherries before we pour the cheese filling in , very good . I will post the recipe for you guys to see . I want to try your's though ,it sounds so good . Thanks .
Pineapple Diva pineapplediva
Apr 14, 2014
Wow! 13 eggs! This is definitely not low calorie or low cholesterol!
Patricia Hemsley Poots55
Apr 14, 2014
Hi Angela,
This recipe intrigues me and I want to try it. I assume anisette is a liqueur (not extract) and can I drain and then put the peaches in a food processor or would that make too much pulp? Thanks!