Italian Easter Grain Pie
This Italian grain pie is a real treat for Easter. It's also known as pastiera. The filling is made with wheat berries, ricotta cheese, eggs, and candied citrus. Store leftovers in the refrigerator.
water
5
cups
whole wheat berries
½
cup
eggs
6
large
white sugar
1
cup
ricotta cheese
1 ½
pounds
mixed candied fruit
1
(8-ounce) package
grated orange zest
2
teaspoons
grated lemon zest
1
teaspoon
vanilla extract
1
teaspoon
ground cinnamon
½
teaspoon
unsalted butter
1
tablespoon
salt
1
teaspoon
packages double-crust pie pastry, thawed
2
(14.1-ounce)
confectioners' sugar for dusting
2
tablespoons
 Bring water to a boil in a large saucepan over medium low heat; pour in wheat and boil for 40 minutes.
  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.
  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.
  Preheat the oven to 375 degrees F (190 degrees C).
  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.
  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.
