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Easter Wheat Pie

Posted 04/02/12 by ChefSnowball
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Views: 396
Venues: Bakery
On The Road: Tastes of the World
Pasta & Grains
Spices & Herbs
Categories: Desserts
Lemon and Orange Peel
Other Grains
Sub Categories: Pies
Recipe Type: Holiday
Places: Italy
Keywords: pie, Easter, wheat, candied fruit
Servings: 6

2 cups flour, sifted
1/2 cup sugar
pinch salt
1/4 cup butter
3 egg yolks
1 Tablespoon. milk

1 can wheat
1/4 cup milk, scalded
1/4 teaspoon. salt
1/4 teaspoon. sugar
1/4 cup citron, diced (optional)
1/4 orange peel, diced
1 1/2 lbs. ricotta
1 cup sugar
6 eggs, separated
1 Tablespoon. orange water
1 teaspoon. vanilla
2 Tablespoon. confectioners sugar


Mix flour, salt and sugar. Cut in butter evenly through flour mixture. 
Stir in egg yolks one at a time. Work until dough is manageable. Add 
milk. Turn onto a lightly floured board and knead until smooth. Form 
into a ball and chill for 30 minutes. Divide the ball in half, roll 
on lightly floured board to about 1/8" thick (large enough to line a 
deep 10" pie plate). Butter pie plate and line with pastry, leaving 
1/2" overhang. Roll out other piece of dough and cut into 3/4" strips 
for lattice topping.

In the scalded milk, mix wheat, salt and sugar. Boil for 5 minutes. 
Remove from heat, add citron and orange peel, set aside. To prepare 
filling, beat ricotta and sugar, then add egg yolks, vanilla and orange 
water, blend well. Stir in prepared wheat and fold in beaten egg whites. 
Pour into pie shell. Arrange lattice topping over filling, flute the edge. 
Bake in preheated 350 degree oven for 1 hour or until firm in center. 
Let cool in oven with door open. Refrigerate. To serve dust with 
confectioners sugar.

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