Pizza di crema alla grottese [pastry-cream pie]

8 servings

Ingredients

Quantity Ingredient
1 Pasta Frolla
2 cups Milk
Zest of 2 oranges, grated
⅔ cup Sugar
4 Egg yolks, large
1 Egg, large
⅓ cup Flour
2 teaspoons Vanilla extract
½ teaspoon Cinnamon, ground
1 cup Conserve di amarene **
Salt, a pinch

Directions

ORANGE PASTRY CREAM

EGG WASH

~--------------------------------------------------------------------- ~--- ** This is a sour cherry preserve, preferably home-made. Drain well before using.

~--------------------------------------------------------------------- ~--- Prepare favorite Pasta Frolla. Wrap in plastic and refrigerate.

PREPARE PASTRY CREAM: Bring milk, orange zest, and half the sugar to a boil. Whisk the egg yolks in a bowl, then whisk in the remaining sugar and sift the flour on top. Whisk the flour in smoothly. When the milk mixture boils, whisk about one-third of it into the yolk mixture. Return remaining milk mixture to heat and bring back to a boil. Whisk the yolk mixture into it and continue whisking until the cream thickens and returns to a boil. Remove from heat and whisk in the vanilla and cinnamon. Pour into a bowl, cover surface directly with plastic wrap, and refrigerate until cold. ASSEMBLE PASTRY: Cut off one-third pasta frolla and reserve. Roll out rest of dough into a 14-inch disk and line a buttered 9-inch cake pan with it. Allow dough to hang over edge of pan. Pour in half the pastry cream and distribute cherries evenly over the cream, then cover cherries with remaining cream. Roll out reserved dough into a 10-inch square and cut into 10 inch-wide strips. Prepare egg wash by beating the egg with salt. Paint strips with the egg wash. Moisten the edge of the dough in the pan with egg wash and arrange the strips in a diagonal lattice, 5 in each direction. Press the edges of the strips lightly into the rim of the dough. trim the edges of the dough to be even and push dough off top rim of pan so it is entirely within the pan. Bake at 350 degrees for about 45 minutes, until pastry is light gold. Cool in the pan on a rack before unmolding. To unmold, invert onto a flat platter, lift off the pan, replacing it with another plate, then invert so pie is right side up. Serve at room temperature. Store refrigerated in plastic wrap. Submitted By NICK LA ROCCA On 12-13-94

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