Maria's Easter (Wheat) Pie/ Pastiera di Grano Recipe

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Maria's Easter (Wheat) Pie/ Pastiera di Grano
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Ingredients
18
Count
Nutrition
842
Calories
Total time
1620
Minutes
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Ingredients:

  • 18 oz whole milk
  • 3 large egg yolks
  • 2 tbsp sugar
  • 2 tbsp freshly grated lemons , rind of
  • 1/2 cup finely minced candied citron peel (well rinsed and drained before mincing) (optional)
  • 2 cups cooked wheat
  • 1/2 cup whole milk
  • 4 tbsp butter
  • 8 large eggs
  • 2 1/2 cups sugar (cut by 1/2 cup if using the citron)
  • 2 tsp freshly grated lemons , rind of
  • 1/2-3/4 cup butter
  • 3 eggs or 2 extra large egg
  • 2 1/2-3 cups all-purpose flour
  • 1 cup sugar
  • 1/2-1 tsp freshly grated lemon , rind of

Directions:

  1. ***PreparingThe Wheat: If soaked or precooked wheat is not available, dry wheat may be used.
  2. Cover the dry wheat with cold water (water should be about 2 inches over the wheat) and boil it for 15 minutes or until the wheat berries crack open.
  3. Remove pan from heat and allow wheat to soak for a full 24 hours.
  4. After soaking, drain well before using in steps#17-19.
  5. If soaked / precooked wheat is used, add the wheat to a pan of boiling water and cook it for about 5-10 minutes (most of the wheat berries should be open and they should be chewy but tender).
  6. Drain well, let cool and use for steps#17-19.
  7. Crust: Mix flour, sugar and lemon peel together in a bowl.
  8. Work butter into flour using your fingers (until it is the size of peas).
  9. Add eggs one at a time, mixing with a wooden spoon.
  10. Knead the dough lightly until it holds together well and clears the bowl.
  11. Form dough into a ball, wrap in plastic wrap and chill it for about 1/2- 1 hour before using.
  12. Cream: Fill the bottom of a double boiler with enough water so that its insert doesn't quite touch the water; bring the water to a boil.
  13. Mix the whole milk, egg yolks, sugar, flour, lemon peel and citron together in the insert of the double boiler which has been set in to the bottom pan.
  14. Cook the cream, stirring constantly until it has thickened and is the consistency of a thick pudding (about 20-30 minutes).
  15. Remove the insert from the boiling water and set aside to allow the cream to cool, stir occasionally to keep a skin from forming.
  16. Note: I sometimes put the insert pan with the cream mixture into a bowl of very cold water, to help it cool down faster, don't forget to stir it.
  17. Wheat: Add the (cooked, soaked, well drained) wheat to a saucepan with the milk and butter.
  18. Cook the wheat mixture, stirring occasionally until the butter melts, and mixture starts to boil; boil for 1 minute.
  19. Remove from heat and let cool.
  20. Prepare Pans: On a lightly floured board, roll out the chilled dough to about 1/8 inch thick and line the bottom and sides of two lightly buttered 9-inch glass cake pans.
  21. Leave a 1/2 inch overhang of dough if you are going to use the lattice top.
  22. If not using the lattice, trim the overhang to 1/4 inch.
  23. Re-roll scraps and cut into 1/2 inch wide strips to use as a lattice top for the pie.
  24. (If you prefer, the lattice can be omitted.) Preheat oven to 350°F.
  25. Ricotta Filling: Mix ricotta, eggs, sugar and lemon peel together in a large bowl.
  26. Beat mixture by hand, with a wooden spoon, until smooth and creamy.
  27. Add the cream mixture and the wheat mixture to the ricotta filling, stirring until all is well blended.
  28. Pour or ladle the filling into prepared pans (to within 1/4 inch of the top of the pan).
  29. For The Lattice: place the strips of dough across the filling, spaced about 1 inch apart (at right angles) forming a lattice top.
  30. Fold the 1/2 inch overhang over the edges of the lattice and flute well.
  31. If not making the lattice top, fold the 1/4 inch overhang on to itself, and lightly flute.
  32. Bake pies in a preheated 350°F oven for about 45 minutes to 1 hour, or until the bottom of the crust is light brown, the center is set, and the top of the pies are golden.
  33. Turn off oven and let the pies cool for an hour in the oven with the oven door slightly (about 2 inches) ajar.
  34. Remove pies from oven and place on a wire rack.
  35. When completely cooled, cover loosely with plastic wrap and chill until serving.
  36. If you like, you can give the pie tops a light sprinkle of powdered sugar before serving.
  37. Note: Its best to served this pie directly from the pan, as trying to plate the whole pie is more trouble than its worth, and causes breakage.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 842.01 Kcal (3525 kJ)
Calories from fat 328.78 Kcal
% Daily Value*
Total Fat 36.53g 56%
Cholesterol 386.44mg 129%
Sodium 202.12mg 8%
Potassium 372.58mg 8%
Total Carbs 105.19g 35%
Sugars 57.87g 231%
Dietary Fiber 2.56g 10%
Protein 25.75g 51%
Vitamin C 2.6mg 4%
Vitamin A 0.2mg 8%
Iron 2.5mg 14%
Calcium 279.2mg 28%
Amount Per 100 g
Calories 220.43 Kcal (923 kJ)
Calories from fat 86.07 Kcal
% Daily Value*
Total Fat 9.56g 56%
Cholesterol 101.17mg 129%
Sodium 52.91mg 8%
Potassium 97.54mg 8%
Total Carbs 27.54g 35%
Sugars 15.15g 231%
Dietary Fiber 0.67g 10%
Protein 6.74g 51%
Vitamin C 0.7mg 4%
Vitamin A 0.1mg 8%
Iron 0.6mg 14%
Calcium 73.1mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.4
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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