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GRANO (Easter) PIE

I reached out to my friend 10400319_10153593188919891_7455587846540194233_nChris Fennimore the Host of Cooks at WQED Pittsburgh and said “Hey Chris would you have a recipe….a family recipe for Easter Pie you can share with us?” I knew he would have one and here it is. Grano Pie complements of Chris Fennimore.

You’ll need:

Filling:

  • 4 ounces mascarpone cheese
  • 1 lb ricotta
  • 2/3 cup sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 tbs whiskey
  • 2/3 cup cooked grano (hulled barley oats)
  • 1 tsp grated lemon or orange peel
  • 2 tbs chopped candied orange peel

Crust:

  • 1 1/4 cup flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 2 1/2 tbs shortening (melted and cooled)
  • 1/3 cup sugar
  • 1 egg
  • ice water

Directions:
Crust:

  1. Mix together all ingredients except the ice water.
  2. Add just enough water, one tablespoon at a time, until the dough forms a ball.
  3. Allow to rest in refrigerator for at least 30 minutes.
  4. Roll out on a floured surface and place in pie pan. (If too difficult to roll, you can just press it into the pie pan. This is very delicate dough.)

Filling:

  1. Mix first six ingredients together.
  2. Add the grated lemon or orange peel, candied orange peel and grano.
  3. Pour into a 9″ pie shell and bake at 350 for one hour or until knife inserted in pie comes out clean.

Daniel Mancini

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