Italian Easter Grain Pie Recipe

1. Crust:
   
   
2. 2 C. sifted all-purpose flour
   
   
3. 1/2 C. sugar
   
   
4. pinch of salt
   
   
5. 1/2 C. butter
   
   
6. 3 egg yolks
   
   
7. 1 T. milk
   
   
8. Filling:
   
   
9. 3/4 lb. soaked whole kernel wheat
   
   
10. 1/2 C. hot, scalded milk
    
    
11. 1 t. salt
    
    
12. 1 t. sugar
    
    
13. 1 1/2 lbs. ricotta
    
    
14. 1 C. heavy cream
    
    
15. 1-1/2 C. sugar
    
    
16. 6 egg yolks
    
    
17. dash ground cinnamon
    
    
18. 1 t. grated orange rind
    
    
19. 1 T. orange water
    
    
20. chopped citron (optional)
    
    
21. 4 egg whites
    
    
22. 1 t. vanilla extract
    
    
23. In mixing bowl, combine flour, sugar and salt. Cut in butter to the size of peas. Add egg yolks, one at a time. Add milk. Blend with hands to form two balls. Refrigerate for one hour. Butter a 9- or 10-inch pie pan. Roll out one ball and fit it in the pan; chill.
    
    
24. Reserve other ball for lattice strips on top.
    
    
25. For filling, cook soaked whole kernel wheat in salted water in a large pot for one hour, stirring occasionally so it doesn't stick. Drain. Add hot scalded milk, salt and sugar; cook for 5 minutes. Remove from heat. Cool to room temperature.
    
    
26. Combine ricotta, heavy cream, sugar, egg yolks, cinnamon, orange rind and orange water. Add citron if desired. Mix with cooled wheat. Beat 4 egg whites until stiff, adding vanilla. Fold into wheat mixture.
    
    
27. Spoon into pie shell and top with lattice crust made with reserved ball of pastry. Bake at 350°F. for one hour until brown. Open oven door, but leave pie in oven for 30 minutes.
    
    
28. Makes one 9- or 10-inch pie. There will probably be extra filling.
    
    

Legend



Calorie Breakdown (?)

Daily Values (?)

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in selenium

Bad points High in cholesterol High in sugar Contains alcohol