Lo Zio Dino Pie

For those of you who got the opportunity to eat at Maffeo's or those friends who attended any of my childhood birthdays, I don't need to tell you how good my dad's cooking is.

For those of you who were not as fortunate, I'll fill you in: my dad's an amazing cook.

All my most impressive culinary feats are thanks to my dad: pasta puttanesca, caprese salad, spaghetti vongole, the list goes on.  So every time I see him I try to gather as much information as I can for my personal cooking arsenal.  

Strangely enough, the day before I left to visit my dad I was chatting with my godmother, Julianne, and she asked, "Does your dad still make that delicious Easter pie?" 

"The one with ham and egg?" I asked (Pizza Rustica).

"No, it was a sweet one with ricotta."

I couldn't recall it for the life of me.

The next day, when I walked into my dad's apartment he informed me, "We're going to make a pie together, it's one of your mom and Julianne's favourite."  It's almost as if he knew...

For your cooking (and eating) pleasure, I present: 'Lo Zio Dino Pie' or as it's "officially" known: Pastiera Napoletana.

Makes one pie:

Pie Crust

Ingredients:

330 grams of flour 

130 grams of sugar

130 grams of butter (softened)

1/2 teaspoon of vanilla

Instructions:

Sprinkle the flour in an even circle and add the sugar, butter, eggs and vanilla in the centre.

Starting close to the centre of the circle, gently begin kneading the ingredients, slowly adding more and more flour until thoroughly mixed.

Roll dough out using a rolling pin until thin and then lay across pie pan, removing any excess dough from the sides.  

Poke the dough a few times with a fork.

Roll out the remaining dough and cut into thin strips, these will be used for the top of the pie.

Filling

Ingredients:

150 grams of cooked barley and milk (let sit in the fridge overnight)

60 grams of sugar

2 eggs

100 grams of ricotta cheese

1/2 teaspoon of vanilla

Instructions:

Stir the filling ingredients gently and then ladle into awaiting pie pan.

Gently lay slices of dough across the top of the pie

Bake at 300° F on the centre rack until golden brown (about 30 minutes), try to avoid opening the oven door as much as possible.  Drop the oven temperature to 200° F and allow to cook through for another 20 minutes.  

Remove and allow to cool, cut into slices and serve.

Best enjoyed with a cup of espresso.  Just don't do what I did and eat half the pie and then have to go to bed with a tummy ache.

Enjoy!