NJ Italian Easter Pie
Where I grew up in NJ, my friends' Southern Italian moms always made an Easter pie this time of year.
Some moms made a meat pie with ricotta, and others made a sweet pie with wheat berries and ricotta.
No meat, no cold cuts, no basket cheese, just a ricotta filling with chocolate, candied orange or citron, rice and a pasta frolla (crust).
This is a good basic recipe (sans the wheatberries and rice), it's delicious and the perfect Easter dessert, whether you are Italian or not!
Easter Pie (sweet version):
1 2/3 cups all-purpose flour
2 tbsp granulated sugar
1/2 cup (1 stick) cold diced butter
pinch of salt
1/8 tsp baking powder (a pinch)
16 oz container ricotta cheese (2 cups)
1 cup granulated sugar
1 tbsp all-purpose flour
1 tbsp grated orange zest
1/4 tsp almond extract (or vanilla)
1-2 tbsp of candied orange (optional)
1/3 cup dark chocolate chips or chopped chocolate
Make the crust. In a food processor, dump in all the ingredients, including the eggs.
Whiz for a minute or two until a nice ball of dough appears.
Dump out on a cutting board and form into a ball. Wrap in plastic wrap and refrigerate for 1 hour.
Take out of the fridge and roll out the dough on the plastic wrap (so it doesn't stick to the cutting board) into a 10" circle.
Using the plastic wrap as a delivery method, turn the dough upside down into a 9" pie dish or 9" fluted deep dish tart pan with removable bottom.
Press dough into the sides of the pans to make a nice even fit. Put back in the fridge while you make the filling.
Mix the ricotta w/ the zest, eggs and sugar until light and fluffy, and gradually mix in the rest of the ingredients.
Pour into your prepared pie crust and bake in a 350F preheated oven for 45 minutes.
Let cool and sprinkle with powdered sugar.
Your REGOT pie looks fabulous! You are an honorary Italian for sure Stacy!
This is the first time commenting here.
Yes, if you read the post, the pizza chena is the meat stuffed pie.
I made the sweet version of Easter pie.
I love them both!
My grandmother was from Brooklyn and she said "pizza gain". We also say 'manigawt", gavadeal" and "reegot".
As long as we understand eachother, it's all good!
Oh yeah, and it is always GALAMAD!
And pizza rustica is the one with the meat and cheeses.
I look forward to them both on Easter. We start with the rustica, then have Easter dinner, and end with wheat pie.
So many different theories and translations! I give up. But I love them all
Ok, something else to know!