Print this recipeSupreme Pastiera Easter Pie (Wheat, Barley or Rice)

 

 

 

 

 

 

 

 


Pasta Frolla
1 cup flour
2 egg yolks
4 tbsps milk
1/2 cup powdered sugar
1/2 tsp vanilla
1/4 lb butter

Sift flour on pastry board. Form pocket in center of flour. Drop egg yolks and butter cut into small pieces and with fork, blend in butter, egg yolks and flour. Add sugar, vanilla and just enough milk to hold mixture together. Roll out on lightly floured board, keeping dough in circular shape. Roll from center toward the edges until dough is 1/8 inch thick. Fit dough into 10-inch pie plate or spring form pan. Save leftover dough for strips to criss-cross top of pie.

Filling
Wheat, barley OR rice (below)
4 cups Supreme Ricotta Cheese (Whole Milk or Part Skim)
2 cups sugar
3 egg yolks
3 egg whites
1 cup boiled milk
1/4 cup chopped citron
1/4 cup chopped orange peel
1 tsp vanilla

Variations (Use One)
1 cup drained wheat (soaked 72 hours and cooked 10 minutes)
1 cup drained barley (soaked 24 hours and cooked 10 minutes)
1 cup dry rice (cooked 10 minutes)

Drain Supreme Ricotta. Add sugar, egg yolks and blend together. Add wheat or barley or rice and cooled boiled milk, citron, orange peel and vanilla. Blend ingredients together thoroughly with mixer. Fold in stiffly beaten egg whites. Pour mixture into lined pie plate or spring pan. Criss-cross top with strips made from remaining pie crust dough. Bake in 350° oven for 11⁄2 hours or until firm in center.

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