msmofet
🌹 Still trying to get it right. 🤷♀️
This pie was made for Easter breakfast. My mom would make Sweet Pie (pasta version). MY great aunt would make Wheat Pie (wheat version). The original recipe that my family made would make 4 pies. Over the years I've scaled it down to make one pie by weighing some ingredients which is a MUST to produce a proper pie.
Ms. Mofet's Easter Sweet Pie
Makes 1 (9 inch/22.86 cm) pie
1/4 lb. (4 oz./1/4 lb. = 113 g.) Acini Di Pepe pasta (small ball pasta) - MUST BE WEIGHED
3 Eggs
1 Egg yolk
1/4 TBSP. Vanilla
12 oz. (340 g.) Ricotta - MUST BE WEIGHED
3/4 C. (to 1 C.) Sugar
3/8 tsp. Cinnamon
1/8 tsp. Nutmeg
1 Uncooked/Unbaked Pie Crust
Egg wash (one whole egg and a bit of vanilla (for a bit of flavor on the crust))
Preheat oven to 350 °F (176.67 °C).
Measure sugar, cinnamon, and nutmeg and combine well. Set aside.
Cook pasta in Unsalted water till 3/4 cooked (still sticks to teeth when tested).
Drain in colander and cool under running cold water till completely cool; drain completely and set aside.
In a large bowl beat eggs, yolk and vanilla with a flat whisk till foamy (you want the whites to be thoroughly incorporated to prevent white spots in pie filling).
Then add sugar mixture; mix well.
Add ricotta and mix till smooth and no lumps.
Add the pasta and mix.
Line one large pie plate with crust.
Brush egg wash on bottom and up the sides to edge (this will help seal the edge of dough together and also prevent a soggy bottom crust).
Fold edge of crust in and press to seal the edge of dough.
Flute/crimp edge of crust.
Pour filling/egg mixture evenly into pie crust.
Bake 1 hour or until pie filling and crust are golden brown.
Bake an additional 10 min. if necessary. Middle of filling will be slightly jiggly.
Cool on racks, then completely chill in refrigerator before cutting.
Ms. Mofet's Easter Sweet Pie
Makes 1 (9 inch/22.86 cm) pie
1/4 lb. (4 oz./1/4 lb. = 113 g.) Acini Di Pepe pasta (small ball pasta) - MUST BE WEIGHED
3 Eggs
1 Egg yolk
1/4 TBSP. Vanilla
12 oz. (340 g.) Ricotta - MUST BE WEIGHED
3/4 C. (to 1 C.) Sugar
3/8 tsp. Cinnamon
1/8 tsp. Nutmeg
1 Uncooked/Unbaked Pie Crust
Egg wash (one whole egg and a bit of vanilla (for a bit of flavor on the crust))
Preheat oven to 350 °F (176.67 °C).
Measure sugar, cinnamon, and nutmeg and combine well. Set aside.
Cook pasta in Unsalted water till 3/4 cooked (still sticks to teeth when tested).
Drain in colander and cool under running cold water till completely cool; drain completely and set aside.
In a large bowl beat eggs, yolk and vanilla with a flat whisk till foamy (you want the whites to be thoroughly incorporated to prevent white spots in pie filling).
Then add sugar mixture; mix well.
Add ricotta and mix till smooth and no lumps.
Add the pasta and mix.
Line one large pie plate with crust.
Brush egg wash on bottom and up the sides to edge (this will help seal the edge of dough together and also prevent a soggy bottom crust).
Fold edge of crust in and press to seal the edge of dough.
Flute/crimp edge of crust.
Pour filling/egg mixture evenly into pie crust.
Bake 1 hour or until pie filling and crust are golden brown.
Bake an additional 10 min. if necessary. Middle of filling will be slightly jiggly.
Cool on racks, then completely chill in refrigerator before cutting.
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