PASTIERA EASTER PIE
By
Anthony Selvaggio
@tonytone
1
THIS COMES FROM NAPLES ITALY, MY FATHER MADE THIS AT EASTER EVERY YEAR
Rating:
★★★★★ 3 votes5
Comments:
Ingredients
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PASTA FROLLA (SHORT CRUST PASTRY)
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5 call purpose flour
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3 stickbutter, unsalted
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1 csugar
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1/2 tspsalt
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1 tspbaking powder
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2 largeeggs
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2 largeegg yolks
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2 tspvanilla extract
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PIE FILLING
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4 cricotta cheese
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2 csugar
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3 largeegg yolks
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3 largeegg whites
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1 cwhole milk boiled
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1/4 ccandied citron
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1/4 ccandied orange peel
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1 tspvanilla extract
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1 cbarley
How to Make PASTIERA EASTER PIE
- 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.
- 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 PASTIERA EASTER PIE
Course/Dish: Pies
