This Italian grain pie is a real treat for Easter Its also known as pastiera The filling is made with wheat berries ricotta cheese eggs and candied citrus Store leftovers in the refrigerator
Prep Time
8 hrs
Dificult
Medium
Servings
9 hrs 45 mins
Ingredients
Instructions
Bring water to a boil in a large saucepan over medium low heat; pour in wheat and boil for 40 minutes.
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.
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.
Preheat the oven to 375 degrees F (190 degrees C).
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.
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.
