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Italian Easter Grain Pie
Italian Easter Grain Pie
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Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
585 minutes
Italian Easter grain pie with ricotta, wheat berries, candied citrus, and citrus zest - a zesty and decadent dessert.
Ingredients:
  • 5 cups water
  • 0.5 cup whole wheat berries
  • 6 eggs
  • 1.5 pounds ricotta cheese
  • 1 (8 ounce) package mixed candied fruit
  • 2 teaspoons grated orange zest
  • 1 teaspoon grated lemon zest
  • 1 tablespoon unsalted butter
  • 1 teaspoon salt
  • 2 pastries for 9-inch lattice-top pies
  • 2 tablespoons confectioners' sugar for dusting
Instructions:
  • In a large saucepan, gently simmer water until it bubbles; add wheat and simmer for 40 minutes.
  • In a large bowl, use an electric mixer to beat eggs while gradually adding 1 cup of sugar. Fold in ricotta, candied fruit, orange zest, lemon zest, vanilla extract, and cinnamon.
  • Once the wheat is cooked, drain it in a colander and rinse with warm water. Combine 3/4 cup of cooked wheat in a small bowl with butter and salt until the butter is melted. Stir this wheat mixture into the ricotta mixture along with the rest of the cooked wheat berries.
  • Preheat the oven to 375°F (190°C) for a perfectly baked dish.
  • Prepare two 9-inch pie pans by lining them with pastry. Next, slice the remaining pastry into 1/2-inch wide strips to top the pies. Spoon half of the filling into each pan and top with the pastry strips in a lattice pattern. Finally, crimp the edges of the pies.
  • Bake until the crust turns golden brown, around 45 minutes in a preheated oven. Sprinkle each pie with 1 tablespoon of sugar, then let them cool at room temperature. Refrigerate overnight before serving.

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