Best Italian Holiday Pie Recipes

ITALIAN HOLIDAY PIE

Italian Holiday Pie image

This is an Italian take on cheesecake, only so much richer. It was always served by my grandma at Christmas, and it's the perfect dessert to end a holiday meal!

Provided by KMOMMYZ

Categories World Cuisine Recipes European Italian

Time 1h15m

Yield 16

Number Of Ingredients 11

Ingredients

8 eggs
¾ cup white sugar
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup milk
1 cup cream
2 (16 ounce) containers ricotta cheese
1 cup finely chopped red and green candied cherries
2 (9 inch) unbaked pie crusts
2 whole candied cherries
confectioners' sugar for dusting

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Beat the eggs, sugar, lemon zest, and vanilla together in a mixing bowl until light colored and fluffy, about 10 minutes. Pour in the milk and cream; continue beating to make a smooth mixture. Stir in the ricotta cheese and cherries until evenly blended. Pour into the pie shells.
Bake in preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C), and bake until set, about 50 minutes more. Cool on racks. When pies are completely cool, dust with confectioners' sugar, and decorate by placing 1 whole cherry in the center of each pie.

Nutrition Facts : Calories 353.9 calories, Carbohydrate 31.5 g, Cholesterol 132.2 mg, Fat 20.2 g, Fiber 0.9 g, Protein 11.8 g, SaturatedFat 9 g, Sodium 241.8 mg, Sugar 16.6 g

MOMMA'S ITALIAN PASTIERRA OR HOLIDAY PIE

Momma's Italian Pastierra or Holiday Pie image

I think this began as an "Easter" tradition in my family and over the years because of its popularity became our Holiday Pie. As kids we turned up our nose to the taste of liquor which Grandma's recipe specified. With Mom's adjustments to please us, this pie became a holiday staple and now brings back happy childhood memories of times gone by...it's worth the love and time that goes into making this specialty. I hope you will try it!

Provided by Gingerbee

Categories Pie

Time 2h

Yield 24 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup sugar
1/4 lb unsalted butter (softened)
2 cups flour
2 egg yolks (lightly beaten)
4 tablespoons orange juice or 4 tablespoons water (liquor may be substituted)
1 (3 lb) container whole milk ricotta cheese
2 cups sugar
12 eggs (beaten)
1 teaspoon lemon juice or 1 teaspoon anise extract (liquor can be substituted)
x orange, zest of
x lemon, zest of
1 cup semi-sweet chocolate chips
1/2 bottle maraschino cherry (chopped)
2 tablespoons candied citron peel (finely chopped & optional)
sponge cake
confectioners' sugar (for dusting)

Steps:

In a large bowl, cream together sugar and softened butter.
To this, add egg yolks one at a time alternating between flour also added a bit at a time.
Add 1 Tbsp.
water at a time, until all is incorporated and dough is smooth.
Set aside; and keep in a cool place to rest until ready to roll out while you prepare the filling.
FILLING: I do all this is a food processor but it can be done with an electric mixer easily.
Add the cheese, eggs, sugar,*orange water, zest of lemon, zest of orange and mix well until smooth.
Set aside.
Mix in cherries and citron by hand.
On a lightly floured surface, roll out dough 1/4-inch thick and fit into the bottom and up the sides of a 15" round, 4" high cake pan.
This dough is very forgiving and can be manipulated easily to fit the pan and to patch torn areas.
If you have extra dough, roll and cutout thin strips to place on top of filling in a lattice pattern.
On top of dough, cut and place 1/2-inch slices of sponge cake to fit around the bottom of the pan.
Sprinkle the chocolate chips on top of sponge cake.
Pour batter into pan.
Top with lattice strips.
Preheat oven temperature to 375 degrees.
Bake for 1-1/4 hours.
Turn off oven and leave the pie in the oven with door open to cool slowly.
After completely cooled, dust the top of the pie with confectionery sugar.