Sicilian Easter Pie

Sicilian Easter Pie
  • PREP TIME
    30 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    6 hrs 30 mins
  • SERVING
    8 People
  • VIEWS
    36

A cherished Sicilian tradition, this Easter pie is a symphony of sweet rice, creamy ricotta, and fragrant citrus, encased in a buttery, flaky crust. A delightful centerpiece for your Easter celebration, perfect for sharing with loved ones.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    67 g
  • Cholesterol
    134 mg
  • Fiber
    1 g
  • Protein
    10 g
  • Saturated Fat
    9 g
  • Sodium
    134 mg
  • Sugar
    21 g
  • Fat
    15 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Cook the Rice: In a medium saucepan, bring 2 cups of water to a boil. Add the rice, stir, reduce heat to low, cover, and simmer until the rice is tender and the water is absorbed, about 20 minutes. Remove from heat and set aside to cool.

02

Step

Plump the Raisins: Place the raisins in a small saucepan and cover with boiling water. Cook over low heat until plump, about 10 minutes. Drain well and set aside.

03

Step

Prepare the Dough: In a food processor, combine the flour and 1/3 cup superfine sugar. Add the chilled, cubed butter and pulse until the mixture resembles coarse cornmeal. Mix in 1 egg yolk. Add ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Wrap the dough in plastic wrap and refrigerate for at least 2 hours.

04

Step

Make the Rice Filling Base: In a medium saucepan, combine the cooked rice, milk, orange zest, and 1 tablespoon granulated sugar. Cook over low heat, stirring frequently, until the mixture thickens into a creamy consistency, about 15 minutes. Remove from heat.

05

Step

Combine and Cool the Filling: In a large bowl, whisk together 3 egg yolks and 1/3 cup granulated sugar until pale and slightly thickened. Gradually whisk in the hot rice mixture, 1 cup at a time, to temper the yolks. Stir in the plumped raisins, ricotta cheese, orange flower water, vanilla extract, and cinnamon. Let the filling cool to room temperature.

06

Step

Preheat the Oven: Preheat your oven to 350°F (175°C).

07

Step

Prepare the Crust: On a lightly floured surface, roll out 3/4 of the chilled dough into an 11-inch circle. Carefully transfer the dough to a 9-inch springform pan, pressing it into the bottom and up the sides. Cover loosely with plastic wrap and refrigerate. Roll out the remaining 1/4 of the dough into a 10-inch circle. Cut into lattice strips using a pizza cutter or knife. Set aside.

08

Step

Incorporate Egg Whites: In a clean, dry bowl, beat the 4 reserved egg whites until stiff peaks form. Gently fold 1/3 of the beaten egg whites into the cooled filling to lighten it, then carefully fold in the remaining 2/3 of the egg whites until no streaks remain. Be careful not to overmix.

09

Step

Assemble the Pie: Pour the prepared filling into the dough-lined springform pan. Arrange the lattice strips over the filling in a criss-cross pattern, gently pressing the ends of the strips into the edge of the crust to seal.

10

Step

Bake: Bake in the preheated oven for about 1 hour, or until the crust is golden brown and the filling is set. Let the pie cool completely in the pan on a wire rack, about 4 hours. Then, transfer to the refrigerator to chill thoroughly before serving.

For a richer flavor, use full-fat ricotta cheese.
If you don't have orange flower water, you can substitute with 1 teaspoon of orange extract.
To prevent the crust from browning too quickly, you can tent it with foil during the last 20 minutes of baking.
Allow the pie to cool completely before slicing to ensure the filling sets properly.
This pie is best served cold, allowing the flavors to meld together.

Alex Johnson

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 12 Ratings)
Total Reviews: (10)
  • Daniela Hayesberge

    The orange flower water really adds a unique flavor. Don't skip it!

  • Alba Robel

    The crust was perfectly flaky, and the filling was so creamy and flavorful. I'll definitely be making this again!

  • Salvador Kertzmann

    I added a pinch of salt to the filling to balance the sweetness. It was delicious!

  • Donald Moore

    I love this recipe so much!

  • Sonya Bailey

    This recipe is amazing! The pie was a huge hit at our Easter gathering.

  • Julius Miller

    I was a little intimidated by the lattice top, but it was easier than I thought. The instructions were very clear and helpful.

  • Francisco Trantow

    Make sure to drain the ricotta well, otherwise the filling will be too watery.

  • Cassandra Mitchell

    Next time, I might add some candied citrus peel to the filling for extra flavor and texture.

  • Jace Kemmer

    My family raved about this pie! It's a new Easter tradition for us.

  • Thalia Bauch

    The cooling time is essential. Don't try to rush it!

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