Sicilian Easter Pie

This Sicilian Easter pie recipe features a rich ricotta and rice filling that's studded with raisins and flavored with orange flower water and zest.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 444 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1 tablespoon white sugar
• 1 egg yolk
• 3 egg yolks
• 1 cup ricotta cheese
• 2 cups water
• 1 cup uncooked white rice
• 3 tablespoons ice water, or as needed
• 2 tablespoons orange flower water
• 0.33333334326744 cup white sugar
• 1.3333333730698 cups milk
• 0.25 cup raisins
• 0.125 teaspoon ground cinnamon
• 0.33333334326744 cup superfine sugar
• 0.5 cup butter, chilled
• 1.5 tablespoons grated orange zest

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Add rice to 2 cups boiling water and stir. Reduce heat, cover, and simmer until rice is tender, about 20 minutes. Remove from heat and set aside.

Step 3

Place raisins in a small saucepan. Cover with boiling water. Cook over low heat until raisins plump, about 10 minutes. Remove from heat, drain, and set aside.

Step 4

Combine flour and 1/3 cup superfine sugar in a food processor for dough. Cut in butter and pulse until mixture looks like cornmeal. Mix in 1 egg yolk. Add ice water 1 tablespoon at a time until dough holds together when squeezed. Wrap with plastic wrap and refrigerate for at least 2 hours.

Step 5

Combine cooked rice, milk, orange zest, and 1 tablespoon sugar in a medium saucepan over low heat for filling. Stir frequently until filling is creamy and thick. Remove from heat.

Step 6

Whisk 3 egg yolks with 1/3 cup sugar in a large bowl. Gradually add hot rice mixture, 1 cup at a time, whisking constantly. Stir in raisins, ricotta cheese, orange flower water, vanilla, and cinnamon. Let filling cool to room temperature.

Step 7

Roll 3/4 of the dough into an 11-inch circle. Line the bottom and sides of a 9-inch springform pan with dough. Cover lightly with plastic wrap and refrigerate. Roll out remaining 1/4 of the dough into a 10-inch circle. Cut into lattice strips. Set aside.

Step 8

Beat 4 reserved egg whites until stiff peaks form. Fold 1/3 of the whites into filling to lighten it, then quickly fold in remaining 2/3 whites until no streaks remain.

Step 9

Pour filling into dough-lined pan. Criss-cross lattice strips over filling. Seal lattice strips to bottom of pastry edges.

Step 10

Bake in the preheated oven until pastry is golden brown, about 1 hour. Let cool, about 4 hours. Transfer to refrigerator until ready to serve.