Pastiera Napoletana (Neapolitan Easter Grain Pie) Recipe

Neapolitan Grain Pie, or Pastiera Napoletana, is a centuries-old traditional Easter dessert from Naples, available in many variations.

⭐ 4.7 (18 reviews) Prep: 360 minCook: 360 minTotal: 960 minYields: 10 servings

Category Tags:

DessertPie

Cuisine Tags:

Italian

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Instructions

  1. Preheat the oven to 370 F (180 C).

  2. The day before baking, cook soaked grain with milk, zest, lard, sugar, and vanilla over low heat for at least 4 hours until the mixture is dense and creamy.

  3. The next day, prepare the pie crust by combining flour, lard, sugar, and egg yolks with a fork, mixing minimally without kneading; form the dough into a ball and cover.

  4. For the filling, strain ricotta into a large bowl and stir with 3/4 cup sugar for 5 to 6 minutes.

  5. Stir in egg yolks one at a time, then the cooked grain.

  6. Add orange water (adjusting to taste after half is added), cinnamon, and candied fruit.

  7. Whip egg whites to soft peaks and gently fold them into the filling mixture.

  8. Roll out two-thirds of the dough to line the pan, then add the prepared filling.

  9. Roll out the remaining dough, cut into strips, and arrange diagonally over the filling.

  10. Bake for 1 hour or slightly longer, until the filling is firm and the pie crust is lightly browned.

  11. Serve the pie in its pan.