Neapolitan Pastiera Pie

1. 1

   Prepare the pie crust by kneading together the flour, eggs, sugar, lard, and the lemon peel.

2. 2

   Refrigerate the dough until it is to be used.

3. 3

   Cook the wheat in a medium saucepan with the milk, lard, and the sugar over low heat until it is creamy in consistency.

4. 4

   Allow it to cool completely.

5. 5

   Place the ricotta cheese in a large bowl and stir with a wooden spoon until it is creamy. Add the sugar and continue stirring. Add the egg yolks and 3 egg whites, the grated peel of 2 lemons, orange flower water, vanilla extract, and candied fruits.

6. 6

   Add the cooked wheat cream and stir to incorporate well.

7. 7

   BUtter and flour a pie plate. Roll out the pie crust to a thickness of 3 millimeters and line the pie plate. Set aside some of the dough to make strips for the lattice on top of the pie.

8. 8

   Fill the pie crust with the pie filling, make a lattice pattern with the strips of dough set aside earlier, and add them to the top of the pie.

9. 9

   Bake the pie at approximately 150C for approximately 2 hours, the pie crust should be golden and the filling should not be liquid.

10. 10

    Turn off the oven and let the pie cool inside with the door slightly open.

11. 11

    Refrigerate the cake for 3 days, serve it sprinkled with powdered sugar.

* Per serving · 4 servings · Values may vary.