PASTIERA EASTER PIE

Name: PASTIERA EASTER PIE
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

By Anthony Selvaggio
@tonytone

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

Rating:

★★★★★ 3 votes5

Comments:

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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
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How to Make PASTIERA EASTER PIE

Step-by-Step

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.