Ingredients
8
8 servings
- •1.125 cups cooked wheat berries
- •0.75 cup milk
- •2 tablespoons unsalted butter
- •2 lemons, zested, divided
- •1 (15 ounce) package pastry for a 9-inch double crust pie
- •1 (15 ounce) container sheep's milk ricotta cheese
- •1.75 cups white sugar
- •2 eggs
- •2 egg yolks
- •2 tablespoons orange flower water, divided
- •1 teaspoon vanilla extract
- •1 teaspoon ground cinnamon
- •4 ounces candied orange peel, diced
- •1 egg, lightly beaten
- •1 tablespoon confectioners' sugar
Instructions
- Combine cooked wheat berries, milk, butter, and zest of 1 lemon in a saucepan over medium heat. Cook, stirring often, until creamy, about 10 minutes. Remove from heat and let cool.
- Preheat the oven to 400 degrees F (200 degrees C). Grease an 11-inch springform pan or aluminum pan and line with one of the pastry crusts.
- Combine ricotta cheese, sugar, eggs, egg yolks, 1 tablespoon orange flower water, vanilla extract, and cinnamon in the bowl of a food processor; mix until smooth. Mix in remaining lemon zest and orange peel. Fold in wheat berry mixture and pour over the bottom crust.
- Roll out remaining pastry crust and cut into 1/2-inch wide strips. Place on top of the pie in a lattice pattern and brush with beaten egg.
- Bake in the preheated oven until filling is cooked through and top is lightly browned, about 1 hour. Remove from oven and place on a wire rack. Cool for about 30 minutes.
- Remove pie carefully from the pan and place on a serving plate. Dust with confectioners' sugar.
Nutritional Facts
Per 8 servings
- Calories: 711
- Carbohydrate: 105g
- Fat: 27g
- Fiber: 7g
- Protein: 17g
- Sugar: 46g
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