Wheat Pie Recipe

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Wheat Pie
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Ingredients
23
Count
Nutrition
4182
Calories
Total time
175
Minutes
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Ingredients:

  • 1 cup butter
  • 1 1/2 cups sugar
  • 1 tsp vanilla
  • 2 beaten eggs and water to fill 3/4 cup
  • 1/2 lb bulghur wheat soaked overnight
  • 1 tsp salt
  • 1/2 cup scalded milk
  • 1 tsp sugar
  • 1 1/2 lb ricotta
  • 3 cups sugar
  • 6 eggs
  • 1 cup milk
  • 3 tbsp butter
  • 1/3 cup flour
  • 1/4 tsp salt
  • 1/3 cup sugar
  • 2 eggs
  • 1 tsp vanilla

Directions:

  1. Crust: Cream butter and sugar. Add flour, baking powder and vanilla. Blend with a fork. Add eggs and water. Work with hands until dough is manageable. Turn onto a lightly floured board and knead until smooth. Form into a ball, put in a bowl, cover and chill overnight. The next day, divide dough into 4 parts, 2 larger than the others. Roll the large pieces between floured waxed paper into large discs about 1/8-inch thick. Line 2 (10-inch) pie pans with dough. Roll out smaller pieces of dough about 1/3-inch thick and cut into 3/4-inch strips for lattice toppings. Refrigerate until ready to use.
  2. Filling: Prepare wheat. Cover with fresh water, add 1 teaspoon salt and bring to a boil uncovered (stir frequently to prevent sticking). Drain water and add 1/2 cup scalded milk, 1 teaspoon sugar, and boil for 5 minutes. Add orange peel, mix and allow to cool.
  3. Put ricotta in large bowl, put sugar on top and let stand for 5 minutes. Do not mix with an electric appliance, mix well with a wooden spoon. Beat eggs and add to ricotta mixture. Add orange marmalade, and orange blossom water. Add cooked wheat. Set aside and make custard.
  4. Heat 1 cup milk and butter in a saucepan. Add 1/2 cup cold milk to dry ingredients, stir until smooth and then add this to hot milk and butter in saucepan. Stir constantly until thick. Take 2 slightly beaten eggs and add 1/4 cup of hot mixture to eggs. Cook on low for 2 minutes. Let cool and add a teaspoon of vanilla. Add this back to ingredients in saucepan. You will have a thick custard, fold custard into the ricotta mixture gently.
  5. Pour filling into the piecrust. Then put a lattice piecrust on top. Brush with milk and put in oven at 350 degree for 1 hour or until the middle is firm. Put in refrigerator overnight and serve cold.
  6. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in Food Networks kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4182.36 Kcal (17511 kJ)
Calories from fat 1646.81 Kcal
% Daily Value*
Total Fat 182.98g 282%
Cholesterol 1285.36mg 428%
Sodium 2715.8mg 113%
Potassium 1825.16mg 39%
Total Carbs 538.58g 180%
Sugars 301.98g 1208%
Dietary Fiber 10.76g 43%
Protein 101.06g 202%
Vitamin C 7.1mg 12%
Vitamin A 1.3mg 45%
Iron 8.9mg 49%
Calcium 1428.2mg 143%
Amount Per 100 g
Calories 280.1 Kcal (1173 kJ)
Calories from fat 110.29 Kcal
% Daily Value*
Total Fat 12.25g 282%
Cholesterol 86.08mg 428%
Sodium 181.88mg 113%
Potassium 122.23mg 39%
Total Carbs 36.07g 180%
Sugars 20.22g 1208%
Dietary Fiber 0.72g 43%
Protein 6.77g 202%
Vitamin C 0.5mg 12%
Vitamin A 0.1mg 45%
Iron 0.6mg 49%
Calcium 95.6mg 143%

* 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

  • 98.1
    Points
  • 114
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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