SICILIAN EASTER PIE

Sicilian Easter Pie image

This is a recipe handed down from my Sicilian grandmother. Each family has their own way of baking the Easter Pie in the Old Country, and with our family and friends it was discussed at length, believe me! This pie is made the week before Easter and offered to guests for at least a week around Easter (it will keep that long). Traditionally, it is left in the pan which it is baked in and is served from the pan. Enjoy!

Provided by LINDASLUSCIOUSPIES

Categories World Cuisine Recipes European Italian

Time 6h30m

Yield 8

Number Of Ingredients 18

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Ingredients

½ cup butter, chilled
⅓ cup superfine sugar
1 egg yolk
2 cups all-purpose flour
3 tablespoons ice water, or as needed
1 cup uncooked white rice
2 cups water
¼ cup raisins
1 ⅓ cups milk
1 ½ tablespoons grated orange zest
1 tablespoon white sugar
1 cup ricotta cheese
3 egg yolks
⅓ cup white sugar
⅛ teaspoon ground cinnamon
1 teaspoon vanilla extract
2 tablespoons orange flower water
4 egg whites

Steps:

In a saucepan, bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and set aside.
Place raisins in a small saucepan and cover with boiling water. Cook over low heat or 10 minutes. Remove from heat, drain and set aside.
To Make Dough: In a medium bowl or in a food processor, combine flour and 1/3 cup superfine sugar. Cut in butter or pulse in processor until mixture looks like cornmeal. Mix in 1 egg yolk. Stir in ice water, 1 tablespoon at a time, until mixture holds together when you squeeze it. Wrap with plastic wrap and let rest in refrigerator for at least 2 hours.
In a medium saucepan, combine cooked rice, milk, orange zest and 1 tablespoon of sugar. Cook over low heat, stirring frequently, until mixture is creamy and thick. Remove from heat. Whisk 3 egg yolks with 1/3 cup sugar in a large bowl. Gradually add hot rice mixture, about a cup at a time, whisking constantly. Stir in ricotta cheese, cooked raisins and cinnamon. Add vanilla and orange flower water. Let mixture cool to room temperature.
Preheat oven to 350 degrees F (175 degrees C).
Roll out 3/4 of the pastry dough into an 11-inch circle and line the bottom and sides of a 9-inch springform pan. Cover lightly with plastic wrap and refrigerate. Roll out remaining dough into a 10-inch circle and cut into lattice strips.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter to lighten it, then quickly fold in remaining whites until no streaks remain.
Pour filling into dough-lined pan. Criss-cross the lattice strips over the filling. Seal the lattice strips to the bottom pastry edge.
Bake in preheated oven for an hour, or until pastry is golden brown. Cool at room temperature for about 4 hours, then keep refrigerated.

Nutrition Facts : Calories 444.2 calories, Carbohydrate 67.3 g, Cholesterol 134 mg, Fat 15 g, Fiber 1.4 g, Protein 9.8 g, SaturatedFat 8.7 g, Sodium 133.8 mg, Sugar 20.5 g

*** Explore more Sicilian Easter Pie Recipes »

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Abdussalam Gujjar

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I've been making this pie for years and it's always a hit. It's a delicious and festive way to celebrate Easter.

Bridget Nandawula

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This is my go-to recipe for Easter pie. It's always a crowd-pleaser.

revel

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I made this pie for my Easter potluck and it was a huge hit! Everyone raved about how delicious it was.

mohamed eissa

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This pie is perfect for a special occasion breakfast or brunch. It's also great for potlucks and picnics.

Arsalan Shah

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I'm not a huge fan of ricotta cheese, but I loved this pie! The chocolate chips and orange zest really helped to balance out the flavor.

James Giddens

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This pie was a little more work than I expected, but it was worth it! The finished product was delicious and everyone loved it.

Manzar Hussain

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I made this pie for my family and they loved it! The crust was perfect and the filling was creamy and delicious. I would definitely recommend this recipe.

Adizah Awudu

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This pie is amazing! The combination of ricotta cheese, chocolate chips, and orange zest is perfect. I will definitely be making this again.

Michelle Andrews

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I love this recipe! It's so easy to make and the pie is always a hit. I've made it for Easter, Christmas, and even just for a regular weeknight dinner.