Easter Pie - Pastiera Napolitana

Every Italian holiday has specific foods associated with it.  One of my favorites is Easter Pie which is a cross between rice pudding and a cheesecake.  This pie is traditionally made with shelled wheat grain, however this is very difficult to get unless you live in an area like New York or Boston where there are a lot of Italians.  I've substituted cooked arboreal rice (risotto) which has a similar texture and taste.  The other oddity about this pie is the way it is cut in rectangles instead of wedges.  I have no idea why this is done, but who am I to question tradition.

Makes 12 servings

Ingredients

2 Pie Crusts (I use Pillsbury refrigerated crust)

9” Cake Pan

Orange Risotto

¼ C Milk
2 C Water

1 TBS Butter

Grated Peel/Zest from ½ Orange

1 tsp Orange Extract

Juice from ½ Orange

¾ C Arborio rice

Filling

6 Large Eggs

2 C Cooked Orange Risotto

2 C Sugar

1 lb (2 C) Whole Milk Ricotta

4 oz Candied Citron or Candied Orange (cubed 1/4")*

Cook the risotto first.  This process will take 30 minutes and requires your full attention.  Place all the Risotto ingredients except the rice in a medium pot and bring to a simmer.  Do not let it boil!  In a separate pot add a ladle (1/2 C) full of the hot liquid and the rice on a medium low heat.  Stir the rice and cook until all the water is absorbed.  Add another ladle full of the hot liquid and cook until all water is absorbed.  Continue adding the hot liquid a ladle full at a time, until all the hot liquid has been absorbed.  The risotto should be creamy and smell of oranges.  Put aside to cool while you prepare the crust and filling.

Preheat the oven to 425°.

In a large bowl, beat the eggs with a whisk.  Add all of the remaining filling ingredients and mix until thoroughly incorporated.

Roll out your bottom pie crust to 13 inches.  Carefully place it in your 9" cake pan so that it comes up to the top of the side of the pan.  Trim off the crust at the edge of the pan. Pour in the filling ingredients.  On a floured surface, cut the 9" pie crust into 1/2" strips using a pastry cutter.  Place the strips on top of the pie in a lattice pattern (see photo).

Bake at 425° for 15 minutes, lower the temperature to 375° and cook for an additional 55 minutes or until a knife inserted in the center comes out clean and the crust is golden brown.

* Pronto Substitutes

Candied Citron – use candied orange peel.

Candied Citron

Citron is a fragrant citrus fruit from the Mediterranean that is candied and used in a variety of Italian desserts. You may have trouble finding candied citron but if you can get it, it looks like half of a very plump green pear. I usually have to go to my Italian market to find it.  I buy it when I can get it and keep it in the freezer until Easter.  If you can't get it you can substitute candied orange peel.

To print a copy of this recipe go to Easter Pie - Pastiera Napolitana.