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pastiera easter pie

(3 RATINGS)
111 Pinches 1 Photo
tonytone avatar
Washington, IL
Updated on Apr 8, 2011

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

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cook time
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Ingredients

  • PASTA FROLLA (SHORT CRUST PASTRY)
  • 5 cups all purpose flour
  • 3 sticks butter, unsalted
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 large eggs
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • PIE FILLING
  • 4 cups ricotta cheese
  • 2 cups sugar
  • 3 large egg yolks
  • 3 large egg whites
  • 1 cup whole milk boiled
  • 1/4 cup candied citron
  • 1/4 cup candied orange peel
  • 1 teaspoon vanilla extract
  • 1 cup barley

How To Make pastiera easter pie

  • 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.
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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