Italian Easter Grain Pie
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
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5 cups water
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½ cup whole wheat berries
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6 large eggs
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1 cup white sugar
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1 ½ pounds ricotta cheese
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1 (8-ounce) package mixed candied fruit
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2 teaspoons grated orange zest
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1 teaspoon grated lemon zest
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1 teaspoon vanilla extract
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½ teaspoon ground cinnamon
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1 tablespoon unsalted butter
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1 teaspoon salt
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2 (14.1-ounce) packages double-crust pie pastry, thawed
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2 tablespoons confectioners' sugar for dusting
Instructions
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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.
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