PASTIERA EASTER PIE

1
Anthony Selvaggio

By
@tonytone

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

Rating:

★★★★★ 3 votes

Comments:

Ingredients

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  • 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

How to Make PASTIERA EASTER PIE

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.

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About PASTIERA EASTER PIE

Course/Dish: Pies




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