Italian Easter Grain Pie

This Italian Easter grain pie made with ricotta, wheat berries, and candied citrus is flavored with orange and lemon zest for a delicious dessert.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 45 mins
• Calories: 454 Calories

Ingredients

• 6 eggs
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 teaspoon salt
• 1 teaspoon grated lemon zest
• 1 tablespoon unsalted butter
• 2 teaspoons grated orange zest
• 5 cups water
• 1 (8 ounce) package mixed candied fruit
• 2 pastries for 9-inch lattice-top pies
• 0.5 teaspoon ground cinnamon
• 0.5 cup whole wheat berries
• 1.5 pounds ricotta cheese
• 2 tablespoons confectioners' sugar for dusting

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

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.

Step 5

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.

Step 6

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