Pastiera (Italian Easter Pie)
Pastiera is an iconic Italian Easter dessert. A buttery pie crust is filled with a creamy, not-to-sweet filling made with cooked wheat berry grains, sheep's milk ricotta, lemon zest, and candied fruit. 
cooked wheat berries
1 ⅛
cups
milk
¾
cup
unsalted butter
2
tablespoons
lemons, zested, divided
2
medium
double-crust pie pastry, thawed
1
(14.1 ounce) package
sheep's milk ricotta cheese
1
(15-ounce) container
white sugar
1 ¾
cups
eggs
2
large
egg yolks
2
large
orange flower water, divided
2
tablespoons
vanilla extract
1
teaspoon
ground cinnamon
1
teaspoon
candied orange peel, diced
4
ounces
egg, lightly beaten
1
large
confectioners' sugar
1
tablespoon
 Combine cooked wheat berries, milk, butter, and zest of 1 lemon in a saucepan over medium heat. Cook, stirring often, until creamy, about 10 minutes. Remove from heat and let cool.
  Preheat the oven to 400 degrees F (200 degrees C). Grease an 11-inch springform pan or aluminum pan and line with one of the pastry crusts.
  Combine ricotta cheese, sugar, eggs, egg yolks, 1 tablespoon orange flower water, vanilla extract, and cinnamon in the bowl of a food processor; mix until smooth. Mix in remaining lemon zest and orange peel. Fold in wheat berry mixture and pour over the bottom crust.
  Roll out remaining pastry crust and cut into 1/2-inch wide strips. Place on top of the pie in a lattice pattern and brush with beaten egg.
  Bake in the preheated oven until filling is cooked through and top is lightly browned, about 1 hour. Remove from oven and place on a wire rack. Cool for about 30 minutes.
  Remove pie carefully from the pan and place on a serving plate. Dust with confectioners' sugar.
