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Sicilian Easter Pie
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
390 minutes
Ricotta and rice pie with raisins, orange zest, and orange flower water, baked in a flaky lattice crust.
Ingredients:
  • 0.5 cup butter, chilled
  • 0.33333334326744 cup superfine sugar
  • 1 egg yolk
  • 2 cups all-purpose flour
  • 3 tablespoons ice water, or as needed
  • 1 cup uncooked white rice
  • 2 cups water
  • 0.25 cup raisins
  • 1.3333333730698 cups milk
  • 1.5 tablespoons grated orange zest
  • 1 tablespoon white sugar
  • 1 cup ricotta cheese
  • 3 egg yolks
  • 0.33333334326744 cup white sugar
  • 0.125 teaspoon ground cinnamon
  • 2 tablespoons orange flower water
  • 4 egg whites
Instructions:
  • Bring 2 cups of water in a saucepan to a boil. Stir in rice, then cover and simmer for 20 minutes. Remove from heat and set aside.
  • In a small saucepan, cover raisins with boiling water. Simmer over low heat for 10 minutes. Drain and set aside.
  • Prepare Dough: In a medium bowl or food processor, mix flour and 1/3 cup superfine sugar. Blend in butter or pulse until it resembles cornmeal. Add 1 egg yolk. Gradually stir in ice water, 1 tablespoon at a time, until the mixture forms a cohesive ball. Wrap the dough with plastic wrap and refrigerate for a minimum of 2 hours.
  • Combine cooked rice, milk, orange zest, and 1 tablespoon of sugar in a medium saucepan. Cook over low heat, stirring frequently until creamy and thick. Remove from heat. In a large bowl, whisk 3 egg yolks with 1/3 cup sugar. Slowly mix in the hot rice mixture, whisking constantly. Add ricotta cheese, cooked raisins, cinnamon, vanilla, and orange flower water. Allow mixture to cool to room temperature.
  • Preheat your oven to 350 degrees F (175 degrees C) for the perfect baking temperature.
  • Roll out 3/4 of the pastry dough into a larger 11-inch circle to fit the 9-inch springform pan. Chill covered in the fridge. Roll the rest of the dough into a 10-inch circle and slice into lattice strips.
  • Beat egg whites until stiff peaks form in a large glass or metal mixing bowl. Gently fold 1/3 of the whites into the batter to lighten it, then swiftly fold in the rest until fully combined.
  • Transfer the filling into the prepared dough-lined pan. Create a beautiful lattice crust by weaving strips of dough over the filling, making sure to seal the edges securely to the bottom pastry.
  • Bake in a hot oven until the pastry is golden brown, about an hour. Allow to cool at room temperature for 4 hours, then refrigerate.

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