Pastiera Napoletana

Instructions:

RICOTTA MIXTURE

1. In a large bowl, beat the eggs.

2. Add the grano cotto, ricotta and sugar. Stir until well combined.

CREAM MIXTURE

1. In a large saucepan, heat milk almost to boil.

2. In a large bowl, beat the eggs and sugar together.

3. Mix the flour and lemon zest into the egg mixture until fully combined.

4. Gradually add the milk to the egg mixture, using a sieve.

5. Add candied fruit (if using).

DOUGH

1. Using an electric mixer, beat the sugar and butter until light and fluffy.

2. Add the eggs and mix until combined.

3. Mix in flour and lievito (or baking powder) until a soft dough forms.

4. On a lightly floured surface, roll into a ball; wrap and refrigerate for about 30 minutes.

EGG WASH

• 1 egg, beaten with a splash of water

ASSEMBLY OF THE PIE

1. Preheat the oven to 350°F.

2. Lightly grease two 9-inch round pie pans.

3. Roll out the dough about ¼ inch thick. Use the bottom of the pans to judge size.

4. Fit the dough into the pans, making sure it goes up the sides of the pan. Trim the excess dough and keep for the top of the pies.

5. Mix the ricotta mixture and cream mixture together.

6. Pour half the ricotta-cream mixture into each pan till the pie shells are ¾ full.

7. Cut the remaining dough into about 14 long strips with a small knife or ravioli cutter.

8. Lay the strips in a criss-cross pattern over the pies. Press the ends gently into the crust. If they sink, they will rise to the surface in the oven.

9. Brush the tops of the pies with egg wash.

10. Bake for 45 to 60 minutes.

11. Let them cool to room temperature.

12. Can be made up to 2 days ahead and kept in the fridge.

Recipe courtesy of A Tavola: Nonna Said… cookbook.