SICILIAN EASTER PIE
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
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
ITALIAN EASTER PIE
If you're looking for a classic Italian Easter Pie recipe (also called Pizza Rustica), the search is over. This one has over two pounds of meat.
Provided by Anna Theoktisto
Time 1h30m
Number Of Ingredients 21
Steps:
- Prepare the crust: Combine flour, sugar, and salt in the bowl of a food processor and pulse until combined, 3 to 4 times. Add butter and egg; pulse until mixture resembles coarse meal, 8 to 10 times. Sprinkle ice water over dough; pulse until dough begins to form a ball. Turn dough out onto a lightly floured surface; divide in half, and shape into 2 (4-inch) disks. Wrap each in plastic wrap, and refrigerate 30 minutes or overnight.
- Preheat oven to 350°F with rack in middle position. Unwrap 1 disk of dough on a lightly floured surface. Roll to a 16-inch circle, and carefully fit into a 9-inch springform pan coated with cooking spray, leaving a 1-inch overhang. Refrigerate until ready to use.
- Prepare the filling: Cook Italian sausage in a large nonstick skillet over medium-high, breaking up sausage with a spoon until crumbled and cooked through, 5 to 7 minutes. Transfer sausage to a plate and let cool completely, about 15 minutes. Whisk ricotta, mozzarella, pepper, and 3 of the eggs in a large bowl. Stir in salami, capicola, and ham.
- Shingle prosciutto slices in bottom of prepared dough-lined pan. Spread ricotta mixture over prosciutto. Scatter browned sausage over ricotta mixture, pressing lightly into an even layer. Shingle red bell peppers over sausage; top with spinach and Parmesan.
- Roll remaining dough into a 12-inch circle on a lightly floured surface. Carefully place over filling. Trim overhang so that it's even with bottom crust; pinch top and bottom crusts firmly together. Fold dough under and crimp edges.
- Lightly beat remaining egg and brush liberally over top of pie. Using a paring knife, cut 4 (1-inch) vents in top of dough in a circular pattern. Place pie on a rimmed baking sheet. Bake until crust is golden brown, about 1 hour. Cover with aluminum foil and bake until a thermometer inserted in center of pie registers 150°F, about 30 more minutes. Transfer pie to a wire rack, and let cool at least 3 hours before serving. Carefully remove sides of pan, and cut pie into slices to serve. Or cool completely, and refrigerate for up to 2 days.
SICILIAN EASTER PIE RECIPE
If you've never tried a Sicilian Easter pie, then there's no time like now to make this recipe. This sweet and rich dish is the perfect treat for the holiday.
Provided by Jessica Morone,Mashed Staff
Categories dessert
Time 1h5m
Number Of Ingredients 10
Steps:
- In the bowl of a food processor, add the flour, ½ cup sugar, baking powder, salt, and butter, and pulse until the mixture becomes coarse.
- Lightly beat 2 of the eggs, then add them to the bowl of the food processor and pulse until the eggs are incorporated and the mixture comes together as a dough. If the dough is too dry, add 1 teaspoon cold water.
- Remove the dough from the food processor and wrap it in plastic wrap, then refrigerate the dough for at least an hour.
- Preheat the oven to 350 F, then lightly grease a 9-inch pie pan.
- Take ⅔ of the dough and roll it out onto a lightly floured surface until it is ¼-inch thick, then transfer the dough to the pie pan, pressing it into the bottom and sides of the pan.
- In a large bowl, add the remaining 4 eggs, ricotta, ½ cup sugar, lemon zest, and cinnamon, mixing until well-combined. Mix in the chocolate chips, then pour the ricotta mixture into the pie crust.
- Roll out the remaining ⅓ of the dough on a lightly floured surface, then place the dough on top of the filling and pie crust, and use your fingers or a fork to crimp the edges of the dough together.
- Bake the pie in the preheated oven for 45 to 50 minutes until the top of the pie is golden. Let it cool completely, then lightly dust it with powdered sugar (if desired), and serve.
Nutrition Facts : Calories 410 calories, Carbohydrate 49 g carbohydrates, Cholesterol 141 mg cholesterol, Fat 19 g fat, Fiber 1 g fiber, Protein 12 g protein, SaturatedFat 11 g saturated fat, ServingSize 0 g, Sodium 240 mg, Sugar 27 g, TransFat 0 g
ITALIAN EASTER PIE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the dough: In a medium bowl, whisk together the eggs and water; set aside. In the bowl of a food processor, combine the flour and salt and pulse a couple of times. Add the chilled butter and pulse about 10 times until pea-size pieces remain. Add the egg mixture and pulse 15 to 20 times until a dough ball forms. Place the dough ball on a floured surface and knead until smooth and elastic, about 1 minute. Divide into 2 balls, wrap each ball with plastic wrap and rest in the fridge for at least 1 hour.
- For the filling: While the dough is resting, whisk together the ricotta cheese, salt, some pepper and 6 of the eggs in a medium bowl and set aside. In a 10-inch skillet over medium heat, add the oil and brown the sausage, breaking up the pieces while it's cooking, 5 to 8 minutes. Drain the sausage on a paper towel-lined plate, leaving behind any fat. Add the asparagus and cook until beginning to soften, 4 to 5 minutes. Set aside.
- Preheat the oven to 375 degrees F. Grease a 9-inch cake pan with butter.
- On a well-floured counter, roll out each dough ball into a thin 14-inch circle. Cover one circle with plastic wrap until ready to use. Loosely roll the other dough circle around a rolling pin and unroll over the prepared cake pan, letting the excess hang over the side. Press the dough gently into the sides of the pan so there is no gap between the pan and the dough. Shingle the salami over the bottom of the dough, creating an even layer. Then, add the asparagus in an even layer on top of the salami. Next, add half of the egg mixture and spread it out evenly, then top with the capicola in an even layer. Layer in the sausage and top with the remaining egg mixture, then finally the provolone cheese.
- Whisk the remaining egg with 1 tablespoon water and brush the outside rim of the dough with the egg wash. Add the remaining dough circle to the top of the pie and cut off the excess dough. Press both circles together to create a seal. Brush the remaining egg wash over the entire top and slice a couple slits in the top of the pie. Bake until golden brown, 45 to 55 minutes. Let stand 10 minutes before slicing.
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