Ingredients: |
Ingredients: Crust:
2½ to 3 cups flour
½ cup Crisco (can substitute ¾ cup unsalted butter)
½ cup sugar
3 eggs
1 Tbsp. baking powder
Filling:
4 eggs, beaten well
2 cups sugar
2 oz. orange flower water
3 lbs. ricotta cheese
½ lb. dry wheat grain, soaked (see directions below)
water (for soaking dry grain)
4 syruped orange peels (see directions below)
1 cup sugar (for syruped orange peels)
water (for syruped orange peels)
¼ lb. citron
2 tsp. vanilla
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Directions: |
Directions:To soak the grain in a covered saucepan:
1st Day: Put grain in a covered saucepan and let it soak overnight.
2nd. Day: Change the water and bring it to a boil on the stove. Cover and let soak again.
3rd. & 4th Day: Change the water and bring it to a boil on the stove. Cover and let soak again. The night before using the grain, strain the grain and keep it covered.
To syrup orange peels:
Dice skins of 4 oranges.
Place in a saucepan and add water to cover.
Add 1 cup sugar.
Heat mixture over low heat on the stove for 1½ hours.
Crust:
Make a circle of flour sprinkled with baking powder.
In the center, beat eggs and then add sugar and Crisco.
Work into the dough, but do not knead too much.
Set aside a small amount of the dough to make a criss-cross top crust.
Place dough in pie pans and add filling mixture.
Filling:
In a bowl, mix 4 well-beaten eggs, 2 cups sugar, the orange flower water, ricotta, the soaked grain, the syruped orange peels, the citron, and the vanilla.
With extra pie dough, make a criss-cross top crust covering.
Bake in oven at 350º from 1¼ to 1½ hours. |
This recipe for Easter Pastiera (Easter Pie) is from