Title: RECIPE: Easter Wheat Pie
Posted by
Betsy at TKL on March 26, 1997 at 06:54:54:

In Reply to:
Request: Italian Wheat Pie posted by Grace Adams on March 25, 1997 at 4:50:29:
Dear Grace,

I hope this is it! I found it on a CD of recipes I have called Cookbook USA.

Happy Holidays,

Betsy

Easter Wheat Pie

SWEET CRUST:
2 c. flour
1/2 c. sugar
Pinch salt
1/4 c. butter
3 egg yolks
1 tbsp. milk

FILLING:
1 (15 oz.) can cooked wheat
1/4 tsp. salt
1/4 c. sugar
1/4 c. scalded milk, hot
1/4 c. diced citron (optional)
1/4 c. grated orange peel
1 1/2 lb. Ricotta cheese
1 c. sugar
6 egg yolks, beaten
1 tsp. vanilla
1 tbsp. orange water
4 egg whites, beaten stiff

Sift flour and sugar into large bowl; cut in butter with pastry blender. Stir
in egg yolks, one at a time, mixing with a wooden spoon; work with your hands
until dough is manageable, adding milk to hold dough together. Turn out onto
lightly floured board and knead until smooth. Form into a ball and chill in
refrigerator for 30 minutes. Divide ball in two. Roll half on lightly floured
board to 1/8 inch thickness (large enough to line a 10 inch deep-dish pie pan).
Butter the pan and line with pastry, leaving a 1/2 inch overhang all around.
Roll out other half and cut into 3/4 inch wide strips for a lattice work
topping and set aside. Mix wheat, salt and sugar in scalded milk. Boil for 5
minutes. Remove from heat, add citron and orange peel, and set aside. Beat
together Ricotta and sugar; add egg yolks, vanilla and orange water. Blend
well. Stir in wheat mixture, fold in egg whites. Pour into pie shell. Arrange
lattice strips over filling to edge. Roll bottom overhang up over strips at
edge and flute heavily. Bake about 60 minutes at 350 degrees until center is
firm. Let cool in oven with door open. Sprinkle with confectioners' sugar to
serve. NOTE: Asti brand of cooked wheat available in Italian deli's.
Morristown, NJ