Ingredients
16
16 servings
- •5 cups water
- •0.5 cup whole wheat berries
- •6 eggs
- •1 cup white sugar
- •1.5 pounds ricotta cheese
- •1 (8 ounce) package mixed candied fruit
- •2 teaspoons grated orange zest
- •1 teaspoon grated lemon zest
- •1 teaspoon vanilla extract
- •0.5 teaspoon ground cinnamon
- •1 tablespoon unsalted butter
- •1 teaspoon salt
- •2 pastries for 9-inch lattice-top pies
- •2 tablespoons confectioners' sugar for dusting
Instructions
- Bring water to a boil in a large saucepan over medium low heat; pour in wheat and boil for 40 minutes. As wheat is cooking, beat eggs in a large bowl while gradually adding 1 cup sugar to eggs. Mix in ricotta, candied fruit, orange zest, lemon zest, vanilla extract, and cinnamon.
- Meanwhile, beat eggs in a large bowl with an electric mixer while gradually adding in 1 cup sugar. Mix in ricotta, candied fruit, orange zest, lemon zest, vanilla extract, and cinnamon.
- When wheat is ready, drain in a colander and rinse with warm water. Place 3/4 cup of cooked wheat in a small bowl; stir in butter and salt until butter is melted, then stir wheat mixture into ricotta mixture along with remaining cooked wheat berries.
- Preheat the oven to 375 degrees F (190 degrees C).
- Line two 9-inch pie pans with pastry. Cut remaining pastry into 1/2-inch wide strips for tops of pies. Spoon 1/2 of the filling into each pan; cover with pastry strips to form a lattice pattern. Crimp edges.
- Bake in the preheated oven until crust is golden brown, about 45 minutes. Sprinkle each pie with 1 tablespoon sugar and allow to cool at room temperature. Chill overnight before serving.
Nutritional Facts
Per 16 servings
- Calories: 454
- Carbohydrate: 52g
- Fat: 23g
- Fiber: 2g
- Protein: 11g
- Sugar: 14g
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