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    You are in: Home / Recipes / Italian Easter Pie Recipe
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    Italian Easter Pie

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr

    1 hr

    Momma Mia's Note:

    Our family traditionally made this strange dessert for Easter. No crumb was ever left in the pie dish since it is a delightfully refreshing sweetness after a full meal.

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    Units: US | Metric

    Pie crust



    1. 1
      Pie crust:.
    2. 2
      Mix all crust ingredients until well blended. Roll out 3/4 of dough into circle to fit into 10 inch glass pie dish. Place in dish. Do not trim excess dough from edge of pie dish. Roll out remaining dough and slice into 12 strips. I like to use a ravioli wheel for "ruffled" edges.
    3. 3
      Filling and assembly:.
    4. 4
      Beat together filling ingredients except pasta until creamy and frothy.
    5. 5
      Make sure pasta is well drained and cut pasta pads into bite size pieces. Place pasta into crust bottom.
    6. 6
      Pour filling over pasta. Cherries, orange rind and pasta should be uniformly distributed.
    7. 7
      Weave strips over top of filling "gluing " them to pie crust edges with filling liquids. Brush top edges of strips with liquids. Bring excess pie dough over ends of strips and press down to secure. Brush remaining dough with pie liquids so they will glisten when baked.
    8. 8
      Place pie dish on baking sheet with sides to catch bubbling liquids. Bake at 325 degrees until inserted knife comes out clean.

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    Nutritional Facts for Italian Easter Pie

    Serving Size: 1 (191 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 717.2
    Calories from Fat 192
    Total Fat 21.4 g
    Saturated Fat 4.3 g
    Cholesterol 290.8 mg
    Sodium 100.4 mg
    Total Carbohydrate 113.0 g
    Dietary Fiber 3.5 g
    Sugars 55.3 g
    Protein 17.2 g

    The following items or measurements are not included:

    oranges, zest of

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