PASTIERA EASTER PIE

Anthony Selvaggio

By
@tonytone

THIS COMES FROM NAPLES ITALY, MY FATHER MADE THIS AT EASTER EVERY YEAR


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Ingredients

PASTA FROLLA (SHORT CRUST PASTRY)

5 c
all purpose flour
3 stick
butter, unsalted
1 c
sugar
1/2 tsp
salt
1 tsp
baking powder
2 large
eggs
2 large
egg yolks
2 tsp
vanilla extract

PIE FILLING

4 c
ricotta cheese
2 c
sugar
3 large
egg yolks
3 large
egg whites
1 c
whole milk boiled
1/4 c
candied citron
1/4 c
candied orange peel
1 tsp
vanilla extract
1 c
barley

Directions Step-By-Step

1
PASTA FROLLA....... PLACE FLOUR IN A LARGE BOWL,RUB BUTTER INTO FLOUR WITH FINGERS, WORK QUICKLY SO MIXTURE REMAINS COOL, INCORPORATE BUTTER TILL MIXTURE HAS THE TEXTURE OF CORNMEAL. FORM A WELL AND ADD REMAINING INGREDIENTS. GATHER THE INGREDIENTS TOGETHER AND FORM A BALL, SHAPE THE DOUGH INTO A DISK AND COVER IN PLASTIC WRAP AND REFRIDGERATE FOR 30 MINUTES.
2
PIE FILLING....... DRAIN RICOTTA CHEESE , ADD SUGAR EGG YOLKS, AND BLEND TOGETHER. ADD COOKED BARLEY, COOLED BOILED MILK. VANILLA, CITRON, ORANGE PEEL, BLEND WITH MIXER AND FOLD IN STIFFLY BEATEN EGG WHITES. POUR MIXTURE INTO CRUST LINED 9X13X2 DEEP PAN. CRISSCROSS TOP WITH STRIPS OF DOUGH REMAINING FROM PIE CRUST. BAKE IN OVEN AT 340F FOR 1 1/2 HOUR OR UNTIL FIRM IN CENTER.

About this Recipe

Course/Dish: Pies