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Makes 12 servings
Ingredients
2
Pie Crusts (I use Pillsbury refrigerated crust)
9”
Cake Pan
Orange
Risotto
¼ C Milk
2 C Water
2 C Water
1 TBS Butter
Grated Peel/Zest from ½ Orange
1 tsp Orange Extract
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")*
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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.
Will using candied lemon peel work as well?
ReplyDeleteYes you can use candied lemon peel. It will give it more of a lemony taste.
ReplyDelete