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LOCATION: Recipes >> Easter Recipes >> Easter Pie 03

Print this Recipe    Easter Pie 03


2 c. flour
1/2 c. sugar
Pinch salt
1/4 c. butter
3 egg yolks
1 tbsp. milk

Sift flour and sugar into large bowl; cut in butter with pastry
blender. Stir in egg yolks, one at a time, mixing with a wooden
spoon; work with your hands until dough is manageable, adding milk
to hold dough together. Turn out onto lightly floured board and
knead until smooth. Form into a ball and chill in refrigerator
for 30 minutes. Divide ball in two. Roll half on lightly floured
board to 1/8 inch thickness (large enough to line a 10 inch deep-dish
pie pan). Butter the pan and line with pastry, leaving a 1/2 inch
overhang all around. Roll out other half and cut into 3/4 inch
wide strips for a lattice work topping and set aside.

1 (15 oz.) can cooked wheat
1/4 tsp. salt
1/4 c. sugar
1/4 c. scalded milk, hot
1/4 c. diced citron (optional)
1/4 c. grated orange peel
1 1/2 lb. Ricotta cheese
1 c. sugar
6 egg yolks, beaten
1 tsp. vanilla
1 tbsp. orange water
4 egg whites, beaten stiff

Mix wheat, salt and sugar in scalded milk. Boil for 5 minutes.
Remove from heat, add citron and orange peel, and set aside. Beat
together Ricotta and sugar; add egg yolks, vanilla and orange water.
Blend well. Stir in wheat mixture, fold in egg whites. Pour into
pie shell. Arrange lattice strips over filling to edge. Roll
bottom overhang up over strips at edge and flute heavily. Bake
about 60 minutes at 350 degrees until center is firm. Let cool in
oven with door open. Sprinkle with confectioners' sugar to serve.


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