EASTER WHEAT PIE (PASTIERA DI GRANO) RECIPE - (4.3/5)

Easter Wheat Pie (Pastiera Di Grano) Recipe - (4.3/5) image

Provided by slurpey7

Number Of Ingredients 19

PIE CRUST:
2 cups sifted flour
1/2 cup sugar
Pinch of salt
1/4 cup butter
3 egg yolks
1 tablespoon milk
FILLING:
1 Can Asti wheat
1/4 cup hot (scalded milk)
1/4 teaspoon salt
1 cup sugar
1 1/2 pounds Ricotta cheese
6 egg yolks, beaten
1 tablespoon orange water
1/4 cup diced citron
1/4 diced orange peels (can use half lemon and half orange for good flavor)
4 egg whites, beaten stiff
1 teaspoon vanilla

Steps:

Pie crust: Sift flour and sugar into a bowl. Cut in butter with a pastry blender or with fingertips to distribute butter evenly through flour. Stir in egg yolks one at a time, mixing with wooden spoon. Work with hands until dough is manageable. Add milk to hold together. Turn into a lightly floured board and knead until smooth. Form into a ball and chill 30 minutes. Then divide the ball in two. Roll out on lightly floured board to about 1/4 thick (large enough to line a deep 10" pie plate). Butter pie plate an line with pastry leaving a 1/2 inch overhang. Roll out other piece of dough and cut into 1/4 inch strips for lattice work topping. Filling: In scalded milk, mix can of wheat 1/4 teaspoon salt and sugar. Boil for 5 minutes. Remove from heat, add citron and orange peel, set aside. Meanwhile beat ricotta and 1 cup of sugar then add 6 egg yolks, vanilla and orange water. Blend well. Stir in prepared wheat. Then fold-in beaten 4 egg whites. Pour into pie shell. Arrange strips criss-cross over filling to edge and flute heavily. Bake in pre-heated 350 degree oven for about 1 hour or until firm in center. Let cool in oven with door open. Serve sprinkled with confectioners sugar.