Sicilian Easter Pie Good Recipes

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Sicilian Easter Pie

"This is a recipe surpassed down from my Sicilian grandmother. Each family has their own manner of baking the Easter Pie in the Old Country, and with our circle of relatives and buddies it was discussed at period, consider me! This pie is made the week before Easter and supplied to visitors for as a minimum every week round Easter (it'll keep that lengthy). Traditionally, it is left inside the pan which it's miles baked in and is served from the pan. Enjoy!"

Ingredients :

half cup butter, chilled
1/three cup superfine sugar
1 egg yolk
2 cups all-reason flour
three tablespoons ice water, or as wanted
1 cup uncooked white rice
2 cups water
1/4 cup raisins
1 1/3 cups milk
1 half of tablespoons grated orange zest
1 tablespoon white sugar
1 cup ricotta cheese
three egg yolks
1/three cup white sugar
1/eight teaspoon floor cinnamon
1 teaspoon vanilla extract
2 tablespoons orange flower water
4 egg whites

Instructions :

Prep : 30M	Cook : 8M	Ready in : 6H30M

In a saucepan, convey 2 cups water to a boil. Add rice and stir. Reduce heat, cowl and simmer for 20 mins. Remove from warmness and set aside.
Place raisins in a small saucepan and cover with boiling water. Cook over low heat or 10 mins. Remove from heat, drain and set aside.
To Make Dough: In a medium bowl or in a meals processor, combine flour and 1/3 cup superfine sugar. Cut in butter or pulse in processor until aggregate looks as if cornmeal. Mix in 1 egg yolk. Stir in ice water, 1 tablespoon at a time, till aggregate holds together when you squeeze it. Wrap with plastic wrap and permit relaxation in fridge for as a minimum 2 hours.
In a medium saucepan, integrate cooked rice, milk, orange zest and 1 tablespoon of sugar. Cook over low heat, stirring frequently, until aggregate is creamy and thick. Remove from warmth. Whisk 3 egg yolks with 1/three cup sugar in a big bowl. Gradually upload warm rice aggregate, about a cup at a time, whisking continuously. Stir in ricotta cheese, cooked raisins and cinnamon. Add vanilla and orange flower water. Let combination cool to room temperature.
Preheat oven to 350 ranges F (a hundred seventy five ranges C).
Roll out three/four of the pastry dough into an 11-inch circle and line the lowest and facets of a nine-inch springform pan. Cover gently with plastic wrap and refrigerate. Roll out remaining dough into a 10-inch circle and reduce into lattice strips.
In a huge glass or steel blending bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter to lighten it, then speedy fold in remaining whites till no streaks remain.
Pour filling into dough-lined pan. Criss-pass the lattice strips over the filling. Seal the lattice strips to the bottom pastry area.
Bake in preheated oven for an hour, or until pastry is golden brown. Cool at room temperature for about 4 hours, then keep refrigerated.

Notes :

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