Italian Easter Pie

Total Time:
2 hr 35 min
Prep:
35 min
Inactive:
1 hr
Cook:
1 hr

Yield:
1 pie, 8 to 10 servings
Level:
Intermediate

Ingredients
  • For the crust:
  • 3 cups flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 stick cold, unsalted butter, cut into cubes
  • 1/4 cup vegetable shortening
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons cold milk
  • For the filling:
  • 1 1/2 pounds ricotta cheese, drained well
  • 3/4 cup sugar
  • 5 large eggs
  • 1 teaspoon finely grated orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup finely chopped semisweet chocolate
  • 1/4 cup lightly toasted pine nuts or almonds
Directions

Make the pie crust by sifting the flour, sugar, baking powder, and salt into a large bowl. Add the butter and shortening and, using your hands or a pastry blender, work the fat into the flour mixture until it resembles coarse crumbs. In a small bowl whisk together the eggs and vanilla and add to the crumb mixture. Work the mixture with your hands, adding only as much milk as is needed to form a dough. Work only until the dough just comes together; do not overwork. Divide the dough into two portions, one slightly larger than the other, and wrap both portions in plastic wrap. Refrigerate for at least 1 hour. Remove the larger portion of dough from the refrigerator and, on a lightly floured surface using a lightly floured rolling pin, roll the dough out to a thickness of 1/8-inch. Fit the dough into the bottom of a 9 1/2-inch deep dish pie pan. Trim the edges so that an inch hangs over the sides and refrigerate. Roll out the second portion of dough to a thickness of 1/8-inch and transfer to a baking sheet and refrigerate, wrapped in plastic, while preparing the filling.

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer, beat the ricotta cheese with the sugar until combined. Add the eggs one at a time, beating well after each addition. Add the orange zest, cinnamon, chocolate, and pine nuts and stir to combine.

Pour the filling into the pastry-lined pie pan. Using your fingers, lightly moisten the edges of the pastry with a bit of cool water. Place the second portion of pastry over the top of the pie and cut the edges to match those of the bottom crust. Press edges together then fold inward to make a raised edge. Crimp the edges decoratively using either your fingers, a fork, or a crimping tool. Make several small slits in the top of the pastry to allow steam to escape while baking.

Bake the pie for 1 hour, or until the pastry is light golden brown and the filling is just set. If the edges of the pie begin to get too brown, shield them with a piece of aluminum foil wrapped around the pie.

When the pie is set, remove it from the oven and allow to cool on a wire rack. Serve the pie either slightly warm, at room temperature, or chilled.


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    9 Reviews
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    I did not make the crust but the filling recipe is excellent. Everyone loved it.
    I have been making this for several years now and my sons still request it for Easter! Similar to what my mother made when I was young.......how I wish I would have paid attention to her cooking and baking!!
    I"M NOT A BAKER,MY CHILDREN & FRIENDS LOVED IT..I TOL THEM IF I CAN DO IT,SO CAN THEY..I ADDED DRIED FRUIT TO IT TOO.LOL IT WAS GREAT,THANK YOU AGAIN & HAPPY EASTER..DJ,FROM PA.

     
    http://www.facebook.com/group.php?v=app_2373072738&ref=ts&gid=108750772484152#!/topic.php?uid=108750772484152&topic=43
     

     
    Try this Pizza Dolce (Easter Pie) found at the Italian Recipe Facebook Page.
    I am used to a traditional ricotta pie made just like this, but no pignoli nuts. I used my own sweet crust recipe, passed down from family. The pie was delicious. Great flavor & texture.
     
    Love the comment about Emeril making a mess....maybe she should check her spelling. She made a mess with that. I believe his name is EMERIL, Not Emil. LOL.
    I made this recently for family and friends, who loved it and asked for seconds. To avoid pastry problems, I used a refrigerated crust and rolled it out thinner -- worked great and saved a lot of time. This one went into my "Favorite Recipies" notebook. Thanks for keeping in on-line long enough for me to find it!
    Since I am not a fan of traditional pie crust, I made this in an oreo crumb crust and it was delicious!
    How about rating on taste, rather than the slight mess Emeril made of the crust. Taste is what counts and that's why I gave the highest rating. He did the Italian tradition well.
    EXCELLENT PRESENTATIONS, EXPLAINED CLEARLY AND VERY EASY TO DO.
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