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 350�F. 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.
