Easter Recipes from Razzle Dazzle Recipes
Italian Easter Grain Pie Recipe
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Italian Easter Grain Pie  

Crust:
2 C. sifted all-purpose flour
1/2 C. sugar
pinch of salt
1/2 C. butter
3 egg yolks
1 T. milk

Filling:
3/4 lb. soaked whole kernel wheat
1/2 C. hot, scalded milk
1 t. salt
1 t. sugar
1 1/2 lbs. ricotta
1 C. heavy cream
1-1/2 C. sugar
6 egg yolks
dash ground cinnamon
1 t. grated orange rind
1 T. orange water
chopped citron (optional)
4 egg whites
1 t. vanilla extract

In mixing bowl, combine flour, sugar and salt. Cut in butter to the size of peas. Add egg yolks, one at a time. Add milk. Blend with hands to form two balls. Refrigerate for one hour. Butter a 9- or 10-inch pie pan. Roll out one ball and fit it in the pan; chill.

Reserve other ball for lattice strips on top.

For filling, cook soaked whole kernel wheat in salted water in a large pot for one hour, stirring occasionally so it doesn't stick. Drain. Add hot scalded milk, salt and sugar; cook for 5 minutes. Remove from heat. Cool to room temperature.

Combine ricotta, heavy cream, sugar, egg yolks, cinnamon, orange rind and orange water. Add citron if desired. Mix with cooled wheat. Beat 4 egg whites until stiff, adding vanilla. Fold into wheat mixture.

Spoon into pie shell and top with lattice crust made with reserved ball of pastry. Bake at 350F. for one hour until brown. Open oven door, but leave pie in oven for 30 minutes.

Makes one 9- or 10-inch pie. There will probably be extra filling.