Pastiera Di Grano

Easter Wheat Pie

• Ready In: 1 hr 30 mins
• Serves: 6
• Yields: 1 pie

Ingredients

• Crust

• 2  cups all-purpose flour or 2  cups whole wheat flour
• 3⁄4 cup granulated sugar or 3⁄4 cup Splenda sugar substitute
• 1⁄2 cup unsalted butter or 3⁄4 cup  vegetable oil
• 1  teaspoon baking powder
• 1  teaspoon vanilla extract
• 1⁄4 cup milk

• Pastry Cream

• 1⁄2 cup sugar or 1⁄2 cup Splenda sugar substitute
• 1⁄4 cup cornstarch
• 1  teaspoon vanilla extract
• 2  egg yolks
• 1  quart milk

• Filling

• 1  lb ricotta cheese
• 1⁄2 cup sugar
• 1 (12 ounce) can  cooked  wheat berries (found in Italian specialty shops)
•  dilute the wheat berries with 1 tablespoon milk
• 1  teaspoon  orange flour water or 1  teaspoon  orange juice
• 2  egg yolks
• 1  teaspoon vanilla extract
• 1⁄2 cup candied citron peel, finely diced
• 1⁄4 cup brandy (any kind)

Directions

1. For the Crust:
2. Dissolve 1 teaspoon baking powder and 1 teaspoon vanilla extract in 1/4 cup of milk.
3. Mix all the ingredients well. Knead for 5 minutes on a lightly floured surface. Shape into a round disk 1/4 inch thick, wrap in plastic wrap, and refrigerate for 1/2 hour. Roll out the dough to fit into 12 1/2 X 1 1/2 inch pie tin.
4. For the Pastry Cream:
5. Beat the sugar, cornstarch, vanilla and egg yolks with a wire whisk in a large saucepan.
6. Place on medium heat, add the milk, and whisk until the mixture comes to a boil and thickens. Remove from heat and refrigerate. Meanwhile make the filling.
7. For the Filling:
8. Beat all the ingredients well. Fold in the pastry cream. Pour into a prepared pie tin. Bake for 1 hour at 350°F
9. Allow to cool. This can be frozen and thawed to room temperature before serving.