Mommas Italian Pastierra Or Holiday Pie Recipes
PASTIERA (ITALIAN EASTER PIE)
Make and share this Pastiera (Italian Easter Pie) recipe from Food.com.
Provided by Member 610488
Categories Pie
Time 1h15m
Yield 1 9 inch pie
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Crack the eggs into a large bowl and beat until well blended. Beat in the sugar, then stir in the ricotta, lemon juice and rind until thoroughly incorporated.
- Add the cream and stir until smooth and creamy. Fold in the rice, then stir in the cinnamon. Pour the filling into the pie crust.
- Place in the oven and bake until a toothpick inserted in the center comes out clean and the top is nicely browned (45-60 minutes). Let cool completely on a wire rack before serving.
Nutrition Facts : Calories 4550.9, Fat 306.2, SaturatedFat 165, Cholesterol 1429.7, Sodium 1693.5, Carbohydrate 375.1, Fiber 7.9, Sugar 252.5, Protein 89.4
ITALIAN HOLIDAY PIE
This is an Italian take on cheesecake, only so much richer. It was always served by my grandma at Christmas, and it's the perfect dessert to end a holiday meal!
Provided by KMOMMYZ
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat the eggs, sugar, lemon zest, and vanilla together in a mixing bowl until light colored and fluffy, about 10 minutes. Pour in the milk and cream; continue beating to make a smooth mixture. Stir in the ricotta cheese and cherries until evenly blended. Pour into the pie shells.
- Bake in preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C), and bake until set, about 50 minutes more. Cool on racks. When pies are completely cool, dust with confectioners' sugar, and decorate by placing 1 whole cherry in the center of each pie.
Nutrition Facts : Calories 353.9 calories, Carbohydrate 31.5 g, Cholesterol 132.2 mg, Fat 20.2 g, Fiber 0.9 g, Protein 11.8 g, SaturatedFat 9 g, Sodium 241.8 mg, Sugar 16.6 g
PASTIERA (ITALIAN EASTER TART)
Pastiera is among the most iconic of Italian desserts. Originally from Naples, it's most typical during Easter season, but it is served year around. The traditional filling is made of cooked wheat berries and sheep's milk ricotta. [Recipe originally submitted to Allrecipes.it]
Provided by Nesrine
Categories World Cuisine Recipes European Italian
Time 2h
Yield 8
Number Of Ingredients 15
Steps:
- Combine cooked wheat berries, milk, butter, and zest of 1 lemon in a saucepan over medium heat. Cook, stirring often, until creamy, about 10 minutes. Remove from heat and let cool.
- Preheat the oven to 400 degrees F (200 degrees C). Grease an 11-inch springform pan or aluminum pan and line with one of the pastry crusts.
- Combine ricotta cheese, sugar, eggs, egg yolks, 1 tablespoon orange flower water, vanilla extract, and cinnamon in the bowl of a food processor; mix until smooth. Mix in remaining lemon zest and orange peel. Fold in wheat berry mixture and pour over the bottom crust.
- Roll out remaining pastry crust and cut into 1/2-inch wide strips. Place on top of the pie in a lattice pattern and brush with beaten egg.
- Bake in the preheated oven until filling is cooked through and top is lightly browned, about 1 hour. Remove from oven and place on a wire rack. Cool for about 30 minutes.
- Remove pie carefully from the pan and place on a serving plate. Dust with confectioners' sugar.
Nutrition Facts : Calories 710.7 calories, Carbohydrate 105 g, Cholesterol 146.9 mg, Fat 27.2 g, Fiber 6.5 g, Protein 16.7 g, SaturatedFat 9.8 g, Sodium 359.2 mg, Sugar 46.4 g
PASTIERA DI PASQUA (ITALIAN EASTER TART WITH RICOTTA)
This orange-flavored Italian Easter tart recipe is a classic dessert from Naples. Sometimes referred to as a "Neapolitan grain pie", pastiera di pasqua is made with cooked wheat grains and ricotta cheese.
Provided by Nesrine
Categories Holidays and Events Recipes Easter Desserts
Time 2h45m
Yield 8
Number Of Ingredients 15
Steps:
- Bring wheat grains, milk, butter, and 1/2 of the lemon zest to a simmer in a saucepan over low heat. Simmer until creamy, about 10 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 11-inch tart pan.
- Combine ricotta cheese, sugar, eggs, egg yolks, orange flower water, vanilla extract, and cinnamon in a bowl; beat with an electric mixer until well combined. Mix in remaining lemon zest and candied orange peel. Fold in wheat mixture and mix filling until well combined.
- Roll out 1 sheet puff pastry on a lightly floured surface so it will fit into the tart pan. Place pastry in the pan and spoon filling on top. Roll out the second puff pastry sheet and cut into 3/4-inch thick strips. Layer a lattice pattern on top of the filling and brush with beaten egg.
- Bake tart in the preheated oven until filling is set and lattice is lightly browned, about 1 hour. Remove from the oven and allow to cool inside the tart pan, at least 1 hour.
- Carefully unmold tart, transfer onto a cake platter. Dust with powdered sugar before serving.
Nutrition Facts : Calories 721.5 calories, Carbohydrate 95.8 g, Cholesterol 143.6 mg, Fat 32.5 g, Fiber 3.6 g, Protein 15.5 g, SaturatedFat 10.8 g, Sodium 256.6 mg, Sugar 46.5 g
MOMMA'S ITALIAN PASTIERRA OR HOLIDAY PIE
I think this began as an "Easter" tradition in my family and over the years because of its popularity became our Holiday Pie. As kids we turned up our nose to the taste of liquor which Grandma's recipe specified. With Mom's adjustments to please us, this pie became a holiday staple and now brings back happy childhood memories of times gone by...it's worth the love and time that goes into making this specialty. I hope you will try it!
Provided by Gingerbee
Categories Pie
Time 2h
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, cream together sugar and softened butter.
- To this, add egg yolks one at a time alternating between flour also added a bit at a time.
- Add 1 Tbsp.
- water at a time, until all is incorporated and dough is smooth.
- Set aside; and keep in a cool place to rest until ready to roll out while you prepare the filling.
- FILLING: I do all this is a food processor but it can be done with an electric mixer easily.
- Add the cheese, eggs, sugar,*orange water, zest of lemon, zest of orange and mix well until smooth.
- Set aside.
- Mix in cherries and citron by hand.
- On a lightly floured surface, roll out dough 1/4-inch thick and fit into the bottom and up the sides of a 15" round, 4" high cake pan.
- This dough is very forgiving and can be manipulated easily to fit the pan and to patch torn areas.
- If you have extra dough, roll and cutout thin strips to place on top of filling in a lattice pattern.
- On top of dough, cut and place 1/2-inch slices of sponge cake to fit around the bottom of the pan.
- Sprinkle the chocolate chips on top of sponge cake.
- Pour batter into pan.
- Top with lattice strips.
- Preheat oven temperature to 375 degrees.
- Bake for 1-1/4 hours.
- Turn off oven and leave the pie in the oven with door open to cool slowly.
- After completely cooled, dust the top of the pie with confectionery sugar.
Nutrition Facts : Calories 326.8, Fat 16.2, SaturatedFat 9.3, Cholesterol 160.6, Sodium 84.8, Carbohydrate 35.4, Fiber 0.7, Sugar 25.2, Protein 11.2
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