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Italian Easter Grain Pie

Italian Easter Grain Pie

Cost $25, save $20

Source: Recommended by CookPal

  • 85 Min
  • 16 Servings
  • $25

INGREDIENTS

  • Grain

    • 💧 5 cups water
    • ½ cup whole wheat berries

  • Dairy

    • 🥚 6 large eggs
    • 1 cup white sugar
    • 🧀 1 ½ pounds ricotta cheese

  • Fruit/Flavoring

    • 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

  • Pastry

    • 🧈 1 tablespoon unsalted butter
    • 🧂 1 teaspoon salt
    • 2 (14.1-ounce) packages double-crust pie pastry, thawed
    • 2 tablespoons confectioners' sugar for dusting

STEPS

1

Bring water to a boil in a large saucepan over medium-low heat; pour in wheat and boil for 40 minutes.

2

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.

3

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.

4

Preheat the oven to 375 degrees F (190 degrees C).

5

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.

6

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.

NUTRIENTS

Per 1 serving

🔥

454

Calories

  • 11
    Protein
  • 52
    Carbs
  • 23
    Fats

💡 Make sure to chill the pies overnight for the best texture and flavor.If you cannot find candied fruits, you can use dried fruits soaked in orange or lemon juice as a substitute.When assembling the pie lattice, make sure to crimp the edges firmly to avoid leaks during baking.