Sicilian Easter Pie Recipe -
Sicilian Easter Pie Recipe
  • READY IN 6+ hrs

Sicilian Easter Pie

Recipe by  

"This is a recipe handed down from my Sicilian Grandmother. Each family has their own way of baking the Easter Pie in the Old Country and with our family and friends it was discussed at length, believe me! This pie is made the week before Easter and offered to guests for at least a week around Easter (it will keep that long). Traditionally, it is left in the pan which it is baked in and is served from the pan. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch deep dish pie Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). In a saucepan, bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and set aside.
  2. Place raisins in a small saucepan and cover with boiling water. Cook over low heat or 10 minutes. Remove from heat, drain and set aside.
  3. To Make Dough: In a medium bowl, cream butter and 1/3 cup sugar until light and fluffy. Beat in 1 egg yolk. Stir in flour until mixture forms a ball. Wrap with plastic and let rest in refrigerator for at least 2 hours.
  4. In a medium saucepan, combine cooked rice, milk, orange zest and 1 tablespoon of sugar. Cook over low heat, stirring frequently, until mixture is creamy and thick. Remove from heat. Mix in ricotta cheese, 3 egg yolks, 1/3 cup sugar, cooked raisins and cinnamon. Stir in vanilla and orange flower water.
  5. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
  6. Roll out 3/4 of the pastry dough into an 11 inch circle and line the bottom and sides of a 9 inch springform pan. Pour filling into dough. Roll out remaining 1/4 of the dough into a 10 inch circle and cut into lattice strips. Criss-cross the strips over the filling. Seal the lattice strips to the bottom pastry.
  7. Bake in preheated oven for an hour, or until pastry is golden brown. Cool at room temperature for about 5 hours.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr
  • READY IN 6 hrs 30 mins

Reviews More Reviews

Most Helpful Positive Review
Aug 24, 2003

This is an excellent recipe. Very similar to the pies my Italian grandmother made.

Most Helpful Critical Review
Mar 26, 2005

I found this recipe very difficult to make - Any suggestions would be greatly appreciated!! First, I didn't have enough of the dough to make the crust, let alone the lattice for the top. It was also very crumbly and wouldn't stick together until it warmed up a bit first, even after that, it was very hard to work with. Second - the filling became very runny after I added the ricotta cheese and egg whites, and I had almost double of what would fit in the pie. I tried to put some "lattice" dough on top, but it just fell into the filling. Also, where in the heck can you find orange flower water?? I haven't tasted it yet, however it does smell really good.


6 Ratings

Apr 28, 2008

This was a lovely subtle pie, really nice. I had a few issues with the pastry though, it seemed to be sticky and crumbly at the same time. I don't know whether that's the recipe or the chef, though, because I don't tend to use a method like that for pastry, so I could just be inexperienced. It was, as someone else said, quite a complicated pie to put together, and it took me quite a while, but I think it was worth it, although unless anyone gives me any tips I'll just use my usual pastry for the crust.

Apr 16, 2006

This is a Excellent recipe, It came out perfect and very outstanding Delicacy. This deserves 5 STARS!!!!!!!!!!!!!!!!!!!

Mar 25, 2009

The taste was great, however, there was too much rice and it was way too dense and a bit dry. I would liked to be a little bit more of the creamy base so next time I will reduce the amount of rice. I will make this again.

Apr 20, 2014

This is a good, nice, but not a rich pie. Delicious on its own, but the taste is not very festive. I agree with other reviewers that the dough is very difficult to work with. 2 cups flour is too much, I added 1 3/4 cups and it was plenty. The dough is crumbly and it is imposible to cut it. I put it into baking springform and pressed with my fingers. It is the only one that I could do with it. I didn't have enough of the dough to make the lattice strips. So I ended up making crumble topping. The recipe makes too much filling, so be sure to make large edges. The filling is a little runny but it sets quickly in the oven. I think the pie has too much rice, 3/4 cup would be enough.

Aug 12, 2013

Instead of raisins, I used pineapple slices to garnish it.With cherries in the middle,like what you would put on a ham at Easter.


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  • Calories
  • 487 kcal
  • 24%
  • Carbohydrates
  • 68.9 g
  • 22%
  • Cholesterol
  • 146 mg
  • 49%
  • Fat
  • 17.5 g
  • 27%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 13.3 g
  • 27%
  • Sodium
  • 170 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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