Sicilian Easter Pie

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
1 hr 20 mins
Total Time
1 hr 50 mins
Calories
444 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Bring 2 cups water to a boil in a saucepan; stir in rice. Reduce heat, cover, and simmer until rice is tender, about 20 minutes. Set aside off heat.
Step 3
Meanwhile, place raisins in a small saucepan; cover with boiling water. Cook over low heat until raisins plump, about 10 minutes. Drain. Set aside.
Step 4
Combine flour and ⅓ cup superfine sugar in the bowl of a food processor; add butter and pulse until mixture looks like cornmeal. Pulse in 1 egg yolk; pulse in ice water, 1 tablespoon at a time, until dough holds together when squeezed. Wrap dough in plastic wrap; refrigerate at least 2 hours.
Step 5
Combine cooked rice, milk, orange zest, and 1 tablespoon white sugar in a medium saucepan over low heat, stirring frequently, until filling is thick and creamy. Remove from heat.
Step 6
Whisk remaining 3 egg yolks and ⅓ cup white sugar together 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. Cool filling to room temperature.
Step 7
Roll ¾ dough into an 11-inch circle; place into the bottom and up the sides of a 9-inch springform pan. Cover dough lightly with plastic wrap and refrigerate. Roll out remaining ¼ dough into a 10-inch circle. Cut into lattice strips. Set aside.
Step 8
Beat 4 egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold ⅓ whites into rice filling to lighten, then quickly fold in remaining ⅔ whites until no streaks remain.
Step 9
Pour filling into dough-lined pan. Start with the longest lattice dough strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Seal lattice strips to bottom of pastry edges.
Step 10
Bake in the preheated oven until pastry is golden brown, about 1 hour. Cool about 4 hours. Refrigerate until ready to serve.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 tablespoon white sugar
  • 1 egg yolk
  • 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

Categories

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