EASTER WHEAT PIE (PASTIERA DI GRANO) RECIPE - (4.3/5)
Provided by slurpey7
Number Of Ingredients 19
Steps:
- Pie crust: Sift flour and sugar into a bowl. Cut in butter with a pastry blender or with fingertips to distribute butter evenly through flour. Stir in egg yolks one at a time, mixing with wooden spoon. Work with hands until dough is manageable. Add milk to hold together. Turn into a lightly floured board and knead until smooth. Form into a ball and chill 30 minutes. Then divide the ball in two. Roll out on lightly floured board to about 1/4 thick (large enough to line a deep 10" pie plate). Butter pie plate an line with pastry leaving a 1/2 inch overhang. Roll out other piece of dough and cut into 1/4 inch strips for lattice work topping. Filling: In scalded milk, mix can of wheat 1/4 teaspoon salt and sugar. Boil for 5 minutes. Remove from heat, add citron and orange peel, set aside. Meanwhile beat ricotta and 1 cup of sugar then add 6 egg yolks, vanilla and orange water. Blend well. Stir in prepared wheat. Then fold-in beaten 4 egg whites. Pour into pie shell. Arrange strips criss-cross over filling to edge and flute heavily. Bake in pre-heated 350 degree oven for about 1 hour or until firm in center. Let cool in oven with door open. Serve sprinkled with confectioners sugar.
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Apsharaa Karki
[email protected]Meh.
Princess Ana
[email protected]Not a fan.
Ricardo Nuno
[email protected]This recipe is a keeper! The pie was delicious and everyone at my Easter dinner loved it. I will definitely be making it again.
KERRY MYLES
[email protected]I followed the recipe exactly and the pie turned out terrible. The crust was soggy and the filling was bland. I'm not sure what went wrong.
Joana Bega
[email protected]This pie was a bit too sweet for my taste, but it was still very good. I think I would reduce the amount of sugar in the filling next time.
Anwar Zad
[email protected]This recipe was easy to follow and the pie turned out beautifully. I did have to bake it for a little longer than the recipe said, but it was worth the wait. The filling was creamy and the crust was flaky.
Mr Jack
[email protected]I made this pie for my Italian grandmother and she said it was the best pastiera di grano she had ever had. That's high praise coming from her!
Thomas Loyed
[email protected]I'm not usually a fan of wheat pies, but this one was really delicious. The filling was light and fluffy, and the crust was perfectly flaky. It was the perfect ending to our Easter meal.
Bruce Davis
[email protected]This pie was a hit at our Easter brunch! Everyone loved the sweet and creamy filling and the crispy crust. I will definitely be making it again next year.
Reginal Johnson
[email protected]I am a big fan of pastiera di grano and I can honestly say that this recipe is one of the best I've tried. The balance of flavors is perfect and the texture is spot-on. I especially love the addition of orange zest and cinnamon, which really gives it
Haitham
[email protected]I tried this recipe for Easter Wheat Pie and it turned out beautifully! The filling was creamy and flavorful, and the crust was perfectly flaky. I used ricotta cheese instead of cottage cheese, and it still came out great. Such an impressive dish!