Put the grano cotto in pan, add the milk and the butter. Stir the mixture and bring to a boil. Continue to cook until the mixture is creamy. Remove the pan from the stove and let the mixture cool.
As soon as the mixture is cool, add the ricotta, sugar, eggs, egg yolks, vanilla extract, and orange extract. Stir until the mixture is liquid. Finally, stir in the citron.
Line two cake pans with parchment paper. Roll out the Pillsbury pie crusts on a flat floured surface sprinkling each side with sugar and grated orange peel and pressing into the dough. Line the cake pans with the pie crusts, then fill with the grano-ricotta mixture. Finally, cut the last pie crust into strips and use to decorate the top of the pastiere in a lattice pattern.
Put the pastiere in a 400 degree F oven and bake. When the top is a deep golden color (about an hour, but begin checking after 45 minutes), turn the oven off and let the pastiere sit in the warm oven with the door closed for another hour so that it can dry out. After removing from the oven, let them cool a bit more. Then remove the pastiere from the pans (invert with a flat plate on top, then invert again so the pastiere are right side up), and let them cool (may be refridgerated). Before serving, dust with confectioners sugar.
An 8-inch cake pan results in the pastiere being about 1-1/2 tall. If you only want to make 1 pie, reduce the number of whole eggs to 4, and reduce the number egg yolks to 1. If frozen for later use, defrost in the refrigerator. Note that the original recipe used orange flower water instead of orange extract. However, orange flower water has a distinctive taste that some find objectionable.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 pie (1326g) | ||
Recipe Makes: 2 | ||
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Calories: 3192 | ||
Calories from Fat: 614 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 68.2g | 91 % | |
Saturated Fat 35.3g | 177 % | |
Monounsaturated Fat 21.3g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 1212.8mg | 373 % | |
Sodium 1006.2mg | 35 % | |
Potassium 1106.8mg | 29 % | |
Total Carbohydrate 584.9g | 172 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 582.8g | ||
Protein 75g | 107 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3192
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