This Italian grain pie is a real treat for Easter. It's also known as pastiera. The filling is made with wheat berries, ricotta cheese, eggs, and candied citrus. Store leftovers in the refrigerator.
Ingredients
- water: 5 cups
- whole wheat berries: 0.5 cup
- eggs: 6 piece
- white sugar: 1 cup
- ½ pounds ricotta cheese: 1 piece
- (8-ounce) package mixed candied fruit: 1 piece
- orange zest: 2 tsp (grated)
- lemon zest: 1 tsp (grated)
- vanilla extract: 1 tsp
- ground cinnamon: 0.5 tsp
- unsalted butter: 1 Tbsp
- salt: 1 tsp
- (14.1-ounce) packages double-crust pie pastry: 2 piece (thawed)
- confectioners' sugar for dusting: 2 Tbsp
Metric Conversion
Stages of cooking
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Bring water to a boil in a large saucepan over medium low heat; pour in wheat and boil for 40 minutes.
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Meanwhile, beat eggs in a large bowl with an electric mixer while gradually adding in 1 cup sugar. Mix in ricotta, candied fruit, orange zest, lemon zest, vanilla extract, and cinnamon.
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When wheat is ready, drain in a colander and rinse with warm water. Place 3/4 cup of cooked wheat in a small bowl; stir in butter and salt until butter is melted, then stir wheat mixture into ricotta mixture along with remaining cooked wheat berries.
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Preheat the oven to 375 degrees F (190 degrees C).
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Line two 9-inch pie pans with pastry. Cut remaining pastry into 1/2-inch wide strips for tops of pies. Spoon 1/2 of the filling into each pan; cover with pastry strips to form a lattice pattern. Crimp edges.
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Bake in the preheated oven until crust is golden brown, about 45 minutes. Sprinkle each pie with 1 tablespoon sugar and allow to cool at room temperature. Chill overnight before serving.
