Something Special for Easter

This is a special recipe. It can be made anytime of the year. But many people make it around Easter time. It is a little easier then the traditional Easter Wheat Pie (Pastiera Di Pasqua) that Italians make.

SFOGLIATA DI RICOTTA (Ricotta Pie)

3/4 pounds of Ricotta
4 tbsp sugar
1 tbsp vanilla
1 tbsp seedless white raisins
1 tbsp candied orange peel, diced fine
1 1/2 tablespoon's rum (white or dark)
1 cup milk
1 egg yolk
1/4 cup flour
2 tbsp sugar
1 egg beaten
2 tbsp confectioners' sugar
1 Double Pie Crust Plain
Either homemade or store bought.

Soak the raisins & orange peel in the rum for 30 minutes before you begin.

Cream the ricotta with the paddle attachment of your electric mixer.
Add the sugar and the vanilla mixing until very creamy and smooth.
Combine the milk, egg yolk, flour and sugar in a large heavy bottom sauce pan, and cook over a low heat, stirring constantly, until it becomes a smooth cream.
Remove from the heat, and add the ricotta mixture and the orange peel, raisins and rum mixture. Stir well until completely blended.
Pour the mixture into the prepared pie dish. Place the top crust over the mixture pressing the edges together. You can flute the edges or how ever you like.
Using the beaten egg, brush the entire top of the pie .
Place pie into a pre-heated 400 degree oven and bake for 20 to 25 minutes until crust is golden brown. Remove the pie from the oven ad sprinkle the top of the pie with confectioners' sugar and return pie back to the oven for 4 or 5 mins longer.
When done remove the pie and cool on a wire cooling rack.
When completely cooled cover with plastic wrap and store in the refrigerator.
Bring pie to room temperature before serving.
I have always found that making this pie the day before I plan on serving it usually works best.
Enjoy Bella.