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How to Make Sicilian Easter Pie - A Step-by-Step Guide

Sicilian Easter Pie, also known as "Pizza Rustica" or "Pizza Gaina", is a traditional Italian Easter dish that is enjoyed by families across Sicily and southern Italy. This savory pie is a beloved part of the Easter feast and is filled with a combination of meats, cheeses, and eggs, making it a rich and decadent addition to any holiday spread.

The origins of Sicilian Easter Pie can be traced back to the 17th century, when it was prepared as a way to use up leftover meats and cheeses...

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Ingredients

  • ½ cup butter, chilled
  • ⅓ cup superfine sugar
  • 1 egg yolk
  • 2 cups all-purpose flour
  • 3 tablespoons ice water, or as needed
  • 1 cup uncooked white rice
  • 2 cups water
  • ¼ cup raisins
  • 1 ⅓ cups milk
  • 1 ½ tablespoons grated orange zest
  • 1 tablespoon white sugar
  • 1 cup ricotta cheese
  • 3 egg yolks
  • ⅓ cup white sugar
  • ⅛ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2 tablespoons orange flower water
  • 4 egg whites

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr
  • Additional Time: 5 hrs
  • Total Time: 6 hrs 30 mins
  • Servings: 8
  • Yield: 1 9-inch deep dish pie

  • In a saucepan, bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and set aside.
  • Place raisins in a small saucepan and cover with boiling water. Cook over low heat or 10 minutes. Remove from heat, drain and set aside.
  • To Make Dough: In a medium bowl or in a food processor, combine flour and 1/3 cup superfine sugar. Cut in butter or pulse in processor until mixture looks like cornmeal. Mix in 1 egg yolk. Stir in ice water, 1 tablespoon at a time, until mixture holds together when you squeeze it. Wrap with plastic wrap and let rest in refrigerator for at least 2 hours.
  • In a medium saucepan, combine cooked rice, milk, orange zest and 1 tablespoon of sugar. Cook over low heat, stirring frequently, until mixture is creamy and thick. Remove from heat. Whisk 3 egg yolks with 1/3 cup sugar in a large bowl. Gradually add hot rice mixture, about a cup at a time, whisking constantly. Stir in ricotta cheese, cooked raisins and cinnamon. Add vanilla and orange flower water. Let mixture cool to room temperature.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Roll out 3/4 of the pastry dough into an 11-inch circle and line the bottom and sides of a 9-inch springform pan. Cover lightly with plastic wrap and refrigerate. Roll out remaining dough into a 10-inch circle and cut into lattice strips.
  • In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter to lighten it, then quickly fold in remaining whites until no streaks remain.
  • Pour filling into dough-lined pan. Criss-cross the lattice strips over the filling. Seal the lattice strips to the bottom pastry edge.
  • Bake in preheated oven for an hour, or until pastry is golden brown. Cool at room temperature for about 4 hours, then keep refrigerated.

    • Nutrition

    444 cal.

    • Total Fat: 15g
    • Saturated Fat: 9g
    • Cholesterol: 134mg
    • Sodium: 134mg
    • Total Carbohydrate: 67g
    • Dietary Fiber: 1g
    • Total Sugars: 21g
    • Protein: 10g
    • Vitamin C: 2mg
    • Calcium: 80mg
    • Iron: 3mg
    • Potassium: 178mg

    Categories

    Savory recipes
    Traditional recipes
    Italian recipes
    Easter recipes
    Pie recipes