Spring is finally here. The sun feels warmer on your face. It is the perfect time for a traditional Italian Easter Pie.
This recipe brings the scent of orange blossoms into your home. It is a sweet, creamy treat that signals a fresh start. You will love how it brightens your holiday table.
Why You’ll Love This Recipe
This pie is a true holiday showstopper. It brings a touch of Naples to your kitchen. Your family will love the unique, tender texture of the wheat berries.
It is the perfect make-ahead dessert for busy hosts. The flavors actually get better after sitting. You can relax on Easter morning while dessert is already done.
Simple Cooking Steps
Making this pie is a labor of love. However, the steps are very straightforward. You will start by simmering the wheat berries until they are creamy.
Then, you simply whisk the ricotta and sugar together. Fold everything in and bake until golden and set. Even a beginner can master this beautiful lattice crust.
Ingredients You’ll Need
Most of these items are simple pantry staples. Look for orange blossom water in the baking aisle.
- 500g Pasta Frolla (shortcrust pastry)
- 300g cooked wheat berries (grano cotto)
- 200ml whole milk
- 1 tablespoon unsalted butter
- 1 teaspoon lemon zest
- 400g sheep ricotta cheese, drained
- 300g granulated sugar
- 3 large eggs
- 2 egg yolks
- 1 tablespoon orange blossom water
- 50g candied citron, diced
- 50g candied orange peel, diced
- 1/2 teaspoon ground cinnamon
Step-by-Step Directions
- Roll out two-thirds of the pastry dough and line a 10-inch tart pan; refrigerate while preparing the filling.
- In a medium saucepan, combine cooked wheat berries, milk, butter, and lemon zest; simmer over medium heat for 15 minutes, stirring until creamy, then remove from heat and cool completely.
- In a large mixing bowl, whisk the ricotta and sugar until smooth and creamy.
- Incorporate eggs and egg yolks into the ricotta mixture one at a time, whisking thoroughly after each addition.
- Fold in the cooled wheat mixture, orange blossom water, candied fruits, and ground cinnamon until well combined.
- Pour the filling into the pastry-lined pan.
- Roll out the remaining pastry, cut into 1-inch wide strips, and arrange in a lattice pattern over the filling, sealing the edges.
- Bake in a preheated oven at 175°C (350°F) for 60 to 75 minutes until the crust is golden and the filling is set.
- Turn off the oven and leave the pie inside with the door slightly ajar for 30 minutes to cool gradually.
- Transfer to a wire rack to cool completely, then refrigerate for at least 12 hours before serving to allow flavors to develop.
Best Ways to Enjoy It
Serve this pie chilled or at room temperature. It pairs beautifully with a hot cup of espresso. You can also serve it with a light herbal tea.
Place it on a pretty cake stand for your brunch. It looks lovely next to fresh spring flowers. Your guests will definitely ask for the recipe!
Keep It Fresh
This pie stores exceptionally well in the fridge. Keep it covered with plastic wrap or foil. It will stay fresh for up to four or five days.
Do not try to freeze this dessert. The ricotta texture will change too much. Enjoy it fresh during your holiday week.
Tips for Best Results
- Drain your ricotta overnight in a fine-mesh sieve.
- Do not skip the 12-hour rest in the fridge.
- Use room temperature eggs for a smoother filling.
- Dust the top with powdered sugar before serving.
- Double the batch if you are feeding a big crowd.
- Swap the candied citron for extra orange peel if needed.
- Ensure the wheat mixture is completely cool before mixing.
Ways to Switch It Up
- Use cow’s milk ricotta for a milder flavor.
- Swap orange blossom water for vanilla extract.
- Add a handful of mini chocolate chips for the kids.
- Use a gluten-free shortcrust pastry if necessary.
Common Questions
What are wheat berries?
Wheat berries are whole wheat kernels. They provide a wonderful, chewy texture to the pie. You can find them pre-cooked in jars at Italian markets.
Can I make this the day of?
I highly recommend making it a day early. The flavors need time to meld together. It also helps the filling set perfectly for slicing.
I hope this Italian Easter Pie brings a sense of tradition to your spring celebrations. It is a beautiful way to share love with your family. Happy baking!
— Lidia
Italian Easter Pie (Pastiera Napoletana)
Ingredients
- 500 g Pasta Frolla (shortcrust pastry)
- 300 g cooked wheat berries (grano cotto)
- 200 ml whole milk
- 1 tablespoon unsalted butter
- 1 teaspoon lemon zest
- 400 g sheep ricotta cheese, drained
- 300 g granulated sugar
- 3 large egg s
- 2 egg yolk s
- 1 tablespoon orange blossom water
- 50 g candied citron, diced
- 50 g candied orange peel, diced
- 1/2 teaspoon ground cinnamon
Instructions
- Roll out two-thirds of the pastry dough and line a 10-inch tart pan; refrigerate while preparing the filling.
- In a medium saucepan, combine cooked wheat berries, milk, butter, and lemon zest; simmer over medium heat for 15 minutes, stirring until creamy, then remove from heat and cool completely.
- In a large mixing bowl, whisk the ricotta and sugar until smooth and creamy.
- Incorporate eggs and egg yolks into the ricotta mixture one at a time, whisking thoroughly after each addition.
- Fold in the cooled wheat mixture, orange blossom water, candied fruits, and ground cinnamon until well combined.
- Pour the filling into the pastry-lined pan.
- Roll out the remaining pastry, cut into 1-inch wide strips, and arrange in a lattice pattern over the filling, sealing the edges.
- Bake in a preheated oven at 175°C (350°F) for 60 to 75 minutes until the crust is golden and the filling is set.
- Turn off the oven and leave the pie inside with the door slightly ajar for 30 minutes to cool gradually.
- Transfer to a wire rack to cool completely, then refrigerate for at least 12 hours before serving to allow flavors to develop.
