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Neapolitan Easter Pie

This delicious Neopolitan Easter pie comes from "Everyday Baking" host John Barricelli's grandfather.

  • yield: Makes one 12-inch pie

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Ingredients

  • 4 ounces spring wheat
  • 2 cups milk
  • 2 tablespoons unsalted butter
  • Pinch of salt
  • 12 ounces whole-milk ricotta (about 1 1/2 cups)
  • 3/4 cup sugar
  • Pastry Cream
  • Sweet Dough
  • All-purpose flour, for work surface
  • 1 large egg, lightly beaten, for egg wash

Directions

  1. Step 1

    Place wheat in a medium bowl. Add enough water to cover by 2 inches. Refrigerate overnight. Drain, and transfer to a medium saucepan. Add milk,1 cup water, butter, and salt. Bring to a boil. Reduce to a simmer, and cook until tender, about 1 hour. Drain, and spread on a baking sheet. Let cool, about 30 minutes.

  2. Step 2

    Preheat oven to 375 degrees. In a medium bowl, stir together ricotta and sugar. Add cooled wheat, and pastry cream. Stir to combine.

  3. Step 3

    Remove the larger piece of dough from refrigerator. On a lightly floured surface, roll into a 16-inch circle, about 1/8 inch thick. Fit into a 12-by-2-inch cake pan. Pour filling into the crust; set aside. On a lightly floured surface, roll out remaining piece of dough, 1/8-inch-thick. Cut into 3/4-inch lattice strips. Weave the lattice strips over the filling, pinching edges to seal. Crimp edges as desired.

  4. Step 4

    Brush top of pie evenly with egg wash. Transfer to oven, and bake, rotating halfway through, until crust is golden and filling is bubbling, 1 to 1 1/2 hours.

Source
The Martha Stewart Show

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Reviews (16)

  • 4 Apr, 2010

    I made this yesterday and served it today. It was good. I used a 10" pan which made it a bit thicker but worked fine. I think chilling it thoroughly before serving but then taking it out of the fridge about 15 minutes before slicing into it is perfect, then the filling is firm but the orange zest in the pastry gets more flavorful when it's not ice cold. The texture of the pastry is nicer then too. The dough is super fragile but you could not see the patches after the egg wash was on it.

  • 31 Mar, 2010

    I noticed some of you are having trouble with this recipe...I haven't made it yet but I am attempting it on Saturday. I find with some of Martha's more complicated recipes it really helps to watch the video a couple times before you try it. That's what I did with the Candy Striped Cookie Sticks and they turned out lovely! I'll post another comment once I have made the pie and let everyone know how it turns out.

  • 25 Mar, 2010

    Does anyone know if this is to be served hot or cold? Also, how long do you leave it in the pan before trying to take it out? Like many of Martha's recipes, it is not very specific.

  • 24 Mar, 2010

    I enjoy Martha's Videos but this one was not practical. First of all how many people have a 12" pan sitting around.Unless you make wedding cakes.Secondly how did he roll out a 16" circle for the pan. I could not do it without having it fall apart. And like the previous lady said the filling was not eough to make a proper pie.Also, how did they get the pie out of the pan to put on the serving plate? Please explain this to me. I believe the pie in the picture was baked in a 9-10 " spring form pan.

  • 14 May, 2009

    I made this recipe exaclty as instructed. The filling was not enough to fill a 12 inch round pan sufficiently. The end product was sooo thin; less than 1/2 inch thick. What did I miss?

  • 31 Mar, 2008

    I have been searching for years for this recipe...the only thing i wonder about is that i know my Aunt's did not use pastry cream in the filling...does anyone have a recipe that might be made that way? Also in reference to where to get the grain - I found it at my local pork store or italian deli aslo health food stores carry it. I was very surprised when both of my children said they loved this pie, boy did that make me smile!!

  • 27 Mar, 2008

    I also missed the part of the show when John talked about the spring wheat. What is it and where can you find it. Is it Organic Red Wheat unmilled.

  • 24 Mar, 2008

    I missed the part in the show when he talked about the spring wheat. What is it and where do you get it? I've heard many people talk about this pie.... sounds wonderful..

  • 22 Mar, 2008

    My grandmother

  • 22 Mar, 2008

    Another version of this Pastiera I use lemon zest which gives it a fresh flavor. Also my grandmother used rice instead of wheat. And no candied citrus fruits. Maybe next year I will try this version.

  • 22 Mar, 2008

    this looks a bit like pastiera napoletana, but it lacks candied citrus fruits and most of all orange flower water! this is what gives pastiera its lovely springtime flavour so by any means do no skip it. Add it to the filling by the teaspoon and taste until it's right.

  • 21 Mar, 2008

    The sawsage was in the pie on Thursday's show. You can get it there.

  • 21 Mar, 2008

    There isn't any sausage in this pie... check out the Easter Pizza Piena, an Easter cheese and sausage pie, that was made on Thursday:

    http://www.marthastewart.com/recipe/easter-pizza-piena?lnc=38f9cf380e1dd...

  • 21 Mar, 2008

    On the show they added dried sausage. How much?

  • 21 Mar, 2008

    On the show they added dried sausage. How much?

  • 19 Mar, 2008

    this is my recipe of "Pastiera napoletana" http://www.foodandmood.eu/?p=14
    Silvia