Italian Easter Grain Pie

Recipe View 40 mins Infuse the Wheat: In a large saucepan, bring 5 cups of water to a boil over medium-low heat. Gently pour in the wheat berries and allow them to simmer for approximately 40 minutes, or until tender but not mushy. (40 minutes)

Recipe View 15 mins Craft the Ricotta Filling: While the wheat simmers, in a large mixing bowl, beat the eggs with an electric mixer, gradually adding the granulated sugar until light and fluffy. Incorporate the ricotta cheese, ensuring it's well-strained to prevent a soggy pie. Fold in the diced candied fruit, orange zest, lemon zest, vanilla extract, and ground cinnamon. (15 minutes)

Recipe View 10 mins Combine and Enrich: Once the wheat is cooked, drain it thoroughly in a colander and rinse with warm water. In a separate small bowl, combine 3/4 cup of the cooked wheat with the unsalted butter and salt. Stir until the butter is melted and evenly distributed. Gently fold this mixture into the ricotta filling, followed by the remaining cooked wheat berries. (10 minutes)

Recipe View 5 mins Preheat and Prepare: Preheat your oven to 375 degrees F (190 degrees C). (5 minutes)

Recipe View 20 mins Assemble the Pies: Line two 9-inch pie pans with the pre-made pie crusts. If desired, reserve some pastry to create decorative strips for a lattice top. Spoon half of the ricotta filling into each pie pan, ensuring even distribution. If using, arrange the pastry strips over the filling in a lattice pattern. Crimp the edges of the crust to seal. (20 minutes)

Recipe View 45 mins Bake to Golden Perfection: Bake in the preheated oven for approximately 45 minutes, or until the crust is beautifully golden brown and the filling is set. (45 minutes)

Recipe View 12 hrs Cool and Chill: Remove the pies from the oven and allow them to cool completely at room temperature. Once cooled, dust generously with confectioners' sugar. For optimal flavor and texture, chill the pies in the refrigerator overnight before serving. (12 hours)