This time of the year is one of my absolute favorites for Italian specialty recipes!!  If you have grown up in an Italian family, or know someone that has, then Napolitano Easter Pie is no stranger to you. Traditionally, it's made in a large spring form pan using a pie crust filled with a flavored ricotta cheese cake, wheat berries, and various fruits accented throughout. The result is a light & fluffy cheese-cakey (but, not dense) filling wrapped in a buttery crust.

If you know this pie, then you are probably used to seeing a latticework on the top of the pie, but instead,  I used mini garnish cutters to decorate my mini pies, and I really like the results! I used cornmeal in place of the traditional wheat berries, and I love the texture it created! There is a generous amount of sweet ricotta cheese to render these pies incredibly most and cheesy.

So, what makes a tuna can any different (or, better) than muffin tins, you might ask??  Well, I find tuna cans to be more accurate in dimension (as it is lower, and wider), so that it is a larger pie's perfect mini-me. Muffin tins are more narrow and deep. I find that I don't even use muffin tins much anymore for mini pies, as the tuna can has served me much better in form.  Give it a try!

If you want to treat yourself to a rich, Napolitano-style, Easter pie just like a pasticcieria in Italy, put on the espresso and make these pies, baby!!!!

  • 1 package of refrigerated pie crust (store bought)
  • 1 can of sour cherries (Pitted, in water, or thin syrup)
  • 1 package of corn muffin mix (requiring only water, or milk)
  • 2 1/2 cups of whole milk ricotta cheese (drained)
  • 1/2 cup of mascarpone cheese, softened, room temp. (may substitute cream cheese)
  • 3 eggs (separated)
  • 1/3 cup of granulated sugar, plus more for dusting
  • zest of one blood orange (may use traditional orange)
  • 1/2 teaspoon of ground cinnamon
  • 3 tablespoons of butter for greasing  tuna cans (may use shortening)
  • All purpose flour for dusting work surface

6 empty tuna cans (thoroughly cleaned)

Step 1:

The perfect size for mini pies and even mini pizzas!!
This pleases me. I love your work. <br>Now I have 8 cans of tuna to eat. PM me a sweet recipe so I don't have to choke down a dozen sandwiches.<br>How can I return the favor?<br>DDC
thank you!!! xxoo
i wold try this forr sureeeeeeee
Thanks!! Try with pizza, too!
So much the cutest! I just love little versions of food!
thanks so much!! I love making mini pizza in the tuna cans, too. They come out like mini deep dish! <br> <br>-CAth
Wow, what a good idea with those cans!!! Thank you!
Thanks!! One day, I was making a huge batch of tuna salad and I had a mountain of empty cans. Then it just hit me.. These are the perfect size for baking! <br> <br>Give it a whirl!! :-)

About This Instructable




Bio: Cathi Iannone is a Brooklyn-based, designer, Italian-American home cook, and creator of the Italian-American food & lifestyle blog, The Brooklyn Ragazza. She specializes in local and ... More »
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