italian easter grain pie

Italian Easter Grain Pie

Cuisine Recipes

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This Italian grain pie is great for Easter. It's otherwise called pastiera. The filling is made with wheat berries, ricotta cheddar, eggs, and candy-coated citrus. Store extras in the fridge.

Cooking Ingredients

    • 5 cups water

    • ½ cup whole wheat berries

    • 6 large eggs

    • 1 cup white sugar

    • 1 ½ pounds ricotta cheese

    • 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

    • 1 tablespoon unsalted butter

    • 1 teaspoon salt

    • 2 (14.1-ounce) packages double-crust pie pastry, thawed

    • 2 tablespoons confectioners' sugar for dusting

Cooking Direction

    Heat water to the point of boiling in an enormous pot over medium low intensity; pour in wheat and bubble for 40 minutes.

    In the mean time, beat eggs in an enormous bowl with an electric blender while slowly including 1 cup sugar. Blend in ricotta, sweetened natural product, orange zing, lemon zing, vanilla concentrate, and cinnamon.

    At the point when wheat is prepared, channel in a colander and flush with warm water. Place 3/4 cup of cooked wheat in a little bowl; mix in spread and salt until margarine is dissolved, then, at that point, mix wheat blend into ricotta combination alongside staying cooked wheat berries.

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

    Line two 9-inch pie skillet with cake. Cut leftover baked good into 1/2-inch wide strips for highest points of pies. Spoon 1/2 of the filling into each container; cover with baked good strips to frame a grid design. Crease edges.

    Prepare in the preheated stove until outside layer is brilliant brown, around 45 minutes. Sprinkle every pie with 1 tablespoon sugar and permit to cool at room temperature. Chill for the time being prior to serving.