Sicilian Easter Pie So Tasty

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Sicilian Easter Pie

"This is a recipe handed down from my Sicilian grandmother. Each circle of relatives has their own way of baking the Easter Pie inside the Old Country, and with our family and friends it was mentioned at period, consider me! This pie is made the week earlier than Easter and offered to guests for at least per week round Easter (it will maintain that lengthy). Traditionally, it's far left in the pan which it's far baked in and is served from the pan. Enjoy!"

Ingredients :

1/2 cup butter, chilled
1/3 cup superfine sugar
1 egg yolk
2 cups all-purpose flour
3 tablespoons ice water, or as needed
1 cup raw white rice
2 cups water
1/4 cup raisins
1 1/3 cups milk
1 half tablespoons grated orange zest
1 tablespoon white sugar
1 cup ricotta cheese
3 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, carry 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 cowl with boiling water. Cook over low warmness or 10 mins. Remove from warmness, drain and set apart.
To Make Dough: In a medium bowl or in a food processor, integrate flour and 1/three cup superfine sugar. Cut in butter or pulse in processor until mixture seems like cornmeal. Mix in 1 egg yolk. Stir in ice water, 1 tablespoon at a time, until aggregate holds together whilst you squeeze it. Wrap with plastic wrap and let rest in fridge for as a minimum 2 hours.
In a medium saucepan, combine cooked rice, milk, orange zest and 1 tablespoon of sugar. Cook over low warmness, stirring often, until mixture is creamy and thick. Remove from warmness. Whisk three egg yolks with 1/three cup sugar in a big bowl. Gradually upload hot rice aggregate, about a cup at a time, whisking constantly. Stir in ricotta cheese, cooked raisins and cinnamon. Add vanilla and orange flower water. Let aggregate cool to room temperature.
Preheat oven to 350 stages F (a hundred seventy five degrees C).
Roll out three/four of the pastry dough into an eleven-inch circle and line the bottom and aspects of a nine-inch springform pan. Cover gently with plastic wrap and refrigerate. Roll out final dough into a 10-inch circle and cut into lattice strips.
In a big glass or steel mixing bowl, beat egg whites till stiff peaks shape. Fold 1/3 of the whites into the batter to lighten it, then quickly fold in ultimate whites until no streaks remain.
Pour filling into dough-coated pan. Criss-pass the lattice strips over the filling. Seal the lattice strips to the bottom pastry aspect.
Bake in preheated oven for an hour, or until pastry is golden brown. Cool at room temperature for about 4 hours, then hold refrigerated.

Notes :

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