Sicilian Easter Pie Recipes

EASTER MEAT PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place ricotta in a large mixing bowl and add eggs one at a time while mixing on low speed. Stir in mozzarella, ham, salami, and prosciutto until all ingredients are well combined. Line two 9 inch pans with pastry. Spoon half of mixture into each pan. Sprinkle half of the Parmesan cheese over each pie, then cover with top pastry. Crimp edges and cut steam vents in tops.
• Bake in preheated oven for 1 hour, until crust is golden brown. Cool on racks.

ITALIAN EASTER PIE | PIZZA RUSTICA

Steps:

• In a food processor fitted with the blade attachment, combine the flour, cold cubed butter, olive oil, egg, and salt. Pulse just until the mixture is combined; it should resemble coarse sand. With the food processor running, pour 4 tablespoons of cold water in and mix until the dough comes together and forms a ball.
• Lay out a piece of plastic wrap. Dump the dough on to the plastic wrap and press together into a disk shape. Wrap in plastic wrap and refrigerate for at least an hour or overnight.
• In a large bowl, combine all of the filling ingredients, and mix until combined. Set aside.
• Preheat oven to 425 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top crust. On a lightly floured surface, roll out the larger piece of dough into a circular shape. Carefully place the dough in a greased springform pan and line the insides and bottom with it. You can use any scrap pieces to fill in the gaps in the pan.
• Pour the ricotta filling into the crust. Use a spatula to smooth and even it out.
• Roll out the remaining pie crust into a circle. Place it over top of the ricotta filling. Trim any excess overhang and use the side crust to roll over the top crust of the pie. Brush the pie with a beaten egg and make a small "x" shape in the middle of the pie to allow steam to escape.
• Place the pie on the middle rack of the preheated oven and immediately reduce the temperature to 350 degrees. Bake for about 75 minutes or until the crust is golden brown. Let cool for five minutes before removing the collar; let sit for another 10 minutes before slicing and serving.

SICILIAN EASTER PIE RECIPE

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.

EASTER PIE

Steps:

• Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.
• Preheat the oven to 375 degrees F.
• Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.
• Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve.