Tuesday, December 11, 2012

Wheat Pie (Pastiera di Grano)

Orange and lemon
Chewy little wheat berries
Cheesecake in a crust

*I went a little crazy with the crust here (can you tell it's my favorite part of a pie) - next time it will be thinner and the lattice much more petit!

Wheat Pie (Pastiera di Grano)
Slightly Adapted from All Recipes

1/4 cup whole wheat berries
1 tbsp butter, cut into small pieces
3 eggs
1/2 cup sugar
.75 lbs ricotta (about 1 1/4 cups)
1 tsp lemon zest
1 tsp orange zest
1/2 tsp salt
1/4 tsp ground cinnamon
1/2 tsp vanilla extract
1/4 tsp lemon extract
1 pie crust for a 9" pie (can be homemade or store-bought)*

*For the lattice top, you will need an extra half-recipe of pie crust dough.  Lattice is optional.

1.  Bring a large saucepan of water to a boil.  Add the wheat berries.  Cover and boil for 40 minutes.

2.  Meanwhile, place the butter pieces in a small bowl.

3.  When the wheat is done, rinse it under hot water, then strain well.  Place the wheat berries on the butter.  Let sit for a couple of minutes and then stir (the butter should be melted).

4.  Preheat the oven to 375°.

5.  In a medium bowl, beat the eggs.  Slowly beat in the sugar.

6.  Stir in the ricotta, lemon zest, orange zest, salt, cinnamon, vanilla extract, and lemon extract until thoroughly combined.  Stir in the buttered wheat.

7.  Pour the filling into the prepared (raw) pie crust.  Top with lattice if desired.

8.  Bake for 40-45 minutes or until the crust is golden brown.

9.  Let the pie cool to room temperature and then chill for 8 hours or overnight.  Enjoy!

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