How to Make Sweet Easter Pie

How to Make Sweet Easter Pie Everyday Italian Italian’s love Easter Pie so much they make it all year round so will you especially when you see how surprisingly easy it is to make. I’m going to make my Easter Pie my sweet Easter Pie. When I start with my powdered sugar and my eggs and I’m going to use ¾ of a cup of powdered sugar and 3 eggs. We’re just going to blend them all in the food processor. We have ricotta and vanilla extract. We’re going to use a couple of teaspoons of vanilla extract. We’re just going to put the Ricotta cheese in here, alright. Then we have about tablespoon or so of orange zest. This is going to add great flavor and fragrance to the filling and blend it. It’s ready. So we’re going to set that aside and I have to make the crust now and I’m going to use some phyllo so it’s already made, you can usually find phyllo dough in a frozen section of your grocery store so it makes life very, very easy. Now Phyllo dough is made of wheat and it’s used in a lot of Greek and middle Eastern desserts but it’s very, very delicate so you must be very gentle with it and the trick to it is that you need to keep it very moist. So we have a damp cloth right here and I’m just going to take one Phyllo so I want to take the first layer off and just put the damp cloth right over it and keep it moist because if you don’t it dries out and it becomes brittle and very difficult to work with. It will just fall apart so we’re putting this over our little pie pan and I butter the pie pan so the phillo doesn’t stick to it. I just lay it right over and I’ve got melted butter and we’re just going to brush it with melted butter and that’s what you’re going to do for each layer and their going to stick together and then in the oven their going to puff up and it’s just a mouthful of watering and flaky. So we’re ready for the next sheet and we’ll just layer the next sheet right over this one. I’m rushing it all the way out to the edges because we’re going to fold it over the filling later. You can’t refreeze Phyllo dough after it’s already been thawed and you want to carefully thaw it in the refrigerator before using it. So we’re going to use 6 layers total. Now for the last layer alright now for the final touches through the filling look how creamy that is so half a cup of cooked dressing for some crunch, some toasted pine nuts that’s the filling. Now we’re going to cover it with the phyllo dough. You’re going to fold it in like a present all the layers. And don’t worry about it not looking perfect or whatever because we are going to bake it and then we’re going to sprinkle it with a little bit of powdered sugar and that’s going to take care of all of those imperfections, now I want to brush it one last time with some melted butter right on top because that will give it a nice golden color which is what we want. I want to bake off my Easter Pie 375 degrees for 35 minutes.