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Italian Easter Grain Pie

Italian Easter Grain Pie

Cost $25, save $20

Source: Recommended by CookPal

  • 85 Min
  • 16 Servings
  • $25

INGREDIENTS

  • Grain

    • πŸ’§ 5 cups water
    • Β½ cup whole wheat berries
  • Dairy

    • πŸ₯š 6 large eggs
    • 1 cup white sugar
    • πŸ§€ 1 Β½ pounds ricotta cheese
  • Fruit/Flavoring

    • 1 (8-ounce) package mixed candied fruit
    • 🍊 2 teaspoons grated orange zest
    • πŸ‹ 1 teaspoon grated lemon zest
    • 1 teaspoon vanilla extract
    • Β½ teaspoon ground cinnamon
  • Pastry

    • 🧈 1 tablespoon unsalted butter
    • πŸ§‚ 1 teaspoon salt
    • 2 (14.1-ounce) packages double-crust pie pastry, thawed
    • 2 tablespoons confectioners' sugar for dusting

STEPS

1

Bring water to a boil in a large saucepan over medium-low heat; pour in wheat and boil for 40 minutes.

2

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.

3

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.

4

Preheat the oven to 375 degrees F (190 degrees C).

5

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.

6

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.

NUTRIENTS

Per 1 serving

πŸ”₯

454

Calories

  • 11g
    Protein
  • 52g
    Carbs
  • 23g
    Fats

πŸ’‘ Make sure to chill the pies overnight for the best texture and flavor.If you cannot find candied fruits, you can use dried fruits soaked in orange or lemon juice as a substitute.When assembling the pie lattice, make sure to crimp the edges firmly to avoid leaks during baking.