Sweet Sicilian Easter pie

Sweet Sicilian Easter pie


6 people made this

About this recipe: A traditional sweet pie served around Easter in Sicily. A buttery pastry encases a creamy ricotta, rice and raisin filing. This pie keeps pretty well, serve it out of the tin for easy storage.


Makes: 1 23cm deep pie

  • 115g unsalted butter
  • 5 tablespoons caster sugar
  • 1 egg yolk
  • 250g plain flour
  • 190g uncooked white rice
  • 475ml water
  • 4 tablespoons raisins
  • 325ml milk
  • 1 1/2 tablespoons grated orange zest
  • 1 tablespoon caster sugar
  • 250g ricotta cheese
  • 3 egg yolks
  • 5 tablespoons caster sugar
  • 1/8 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2 tablespoons orange flower water
  • 4 egg whites

Prep:2hr30min  ›  Cook:1hr  ›  Extra time:5hr cooling  ›  Ready in:8hr30min 

  1. Preheat oven to 180 C / Gas 4. In a saucepan, bring 475ml water to the boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and set aside.
  2. Place raisins in a small saucepan and cover with boiling water. Cook over low heat or 10 minutes. Remove from heat, drain and set aside.
  3. To Make Dough: In a medium bowl, cream butter and 5 tablespoons sugar until light and fluffy. Beat in 1 egg yolk. Stir in flour until mixture forms a ball. Wrap with plastic and let rest in refrigerator for at least 2 hours.
  4. In a medium saucepan, combine cooked rice, milk, orange zest and 1 tablespoon of sugar. Cook over low heat, stirring frequently, until mixture is creamy and thick. Remove from heat. Mix in ricotta cheese, 3 egg yolks, 5 tablespoons sugar, cooked raisins and cinnamon. Stir in vanilla and orange flower water.
  5. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
  6. Roll out 3/4 of the pastry dough into an 28cm diameter circle and line the bottom and sides of a 23cm round springform tin. Pour filling into dough. Roll out remaining 1/4 of the dough into a 25cm circle and cut into lattice strips. Criss-cross the strips over the filling. Seal the lattice strips to the bottom pastry.
  7. Bake in preheated oven for an hour or until pastry is golden brown. Cool at room temperature for about 5 hours.

Orange flower water

If unavailable at your local supermarket, you can purchase it online.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate