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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pie crust: | 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. Filling and assembly: | 4. Beat together filling ingredients except pasta until creamy and frothy. | 5. Make sure pasta is well drained and cut pasta pads into bite size pieces. Place pasta into crust bottom. | 6. Pour filling over pasta. Cherries, orange rind and pasta should be uniformly distributed. | 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. Place pie dish on baking sheet with sides to catch bubbling liquids. Bake at 325 degrees until inserted knife comes out clean. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	3	cups		1734.84	379.8162	28.203000000000003	6.7308
oil	1/2	cup		897.9	0.0	0.287	101.96700000000001
egg	5			357.5	1.8	31.4	23.775
angel hair pasta	1/2 - 1		boiled rinsed drained	0.0	0.0	0.0	0.0
egg	6			357.5	1.8	31.4	23.775
sugar	1 1/2	cups		1208.97	302.394	0.0	0.0
vanilla	1	tablespoon		37.44	1.6445	0.0078	0.0078
orange zest	1			-	-	-	-
maraschino cherry	12	ounces	cut drained	561.32	142.7794	0.7484	0.7144

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.