Italian Easter Grain Pie
It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum. It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letter.
Ingredients
-
5 cups water
-
½ cup whole wheat berries
-
6 large eggs
-
1 cup white sugar
-
1 ½ pounds ricotta cheese
-
1 (8-ounce) package mixed candied fruit
-
2 teaspoons grated orange zest
-
1 teaspoon grated lemon zest
-
1 teaspoon vanilla extract
-
½ teaspoon ground cinnamon
-
1 tablespoon unsalted butter
-
1 teaspoon salt
-
2 (14.1-ounce) packages double-crust pie pastry, thawed
-
2 tablespoons confectioners' sugar for dusting
-
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.