Description
Italian Easter Pie is a traditional, celebratory dessert featuring a rich ricotta cheese filling with sweet candied citrus peels and warming spices, encased in a tender buttery crust. This delightful pie blends citrus zest, cinnamon, and creamy ricotta for a festive and flavorful treat, perfect for springtime gatherings and holiday celebrations.
Ingredients
Scale
Crust
- 2 cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ¾ cup granulated sugar
- Cold water, as needed to form dough
Filling
- 2 cups whole milk ricotta cheese
- 3 large eggs
- ½ cup mixed candied citrus peel
- 1 tsp ground cinnamon
- Zest of 1 lemon
- Zest of 1 orange
- Pinch of salt
Instructions
- Prepare the dough: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour and sugar. Cut the chilled, cubed butter into the flour mixture until it resembles coarse crumbs. Gradually add cold water a little at a time until a firm dough forms. Wrap the dough tightly in plastic wrap and refrigerate it for about one hour to chill and rest.
- Make the ricotta filling: In another bowl, blend the ricotta cheese with sugar until smooth and creamy. Add the eggs one at a time, fully mixing after each addition to incorporate well. Stir in the mixed candied citrus peel, ground cinnamon, lemon zest, orange zest, and a pinch of salt, ensuring the filling is evenly combined and flavorful.
- Roll out the bottom crust: On a floured surface, roll out half of the chilled dough into a thin circle about an eighth of an inch thick, large enough to fit your pie dish. Carefully transfer the dough circle into the pie dish, pressing it gently to fit and trimming any excess dough hanging over the edges.
- Add the filling: Pour the smooth ricotta filling evenly into the prepared pie crust, leaving a little space at the top to allow for expansion and puffing during baking.
- Form the top crust: Roll out the remaining half of the dough into another circle of the same size as the bottom crust. Carefully place it over the filling. Pinch the edges of the top and bottom crust together to seal the pie completely. Cut several slits in the top crust to allow steam to escape while baking.
- Bake the pie: Place the pie in the preheated oven and bake for 45-50 minutes or until the top crust is golden brown and the filling is set. Once baked, remove from the oven and allow the pie to cool completely before slicing and serving to preserve its texture and flavor.
Notes
- Make sure the butter is very cold for a flaky crust.
- Chilling the dough before baking helps prevent shrinking and promotes flakiness.
- The candied citrus peel adds a sweet, aromatic contrast that is traditional in this pie.
- Allow the pie to cool fully to ensure clean slices and set filling.
- This pie can be served as a dessert or special occasion treat.
