Italian Grain Pie
Italian Grain Pie also known as Pastiera Napoletana. This pie originated in Naples and is typically prepared during the Easter season. This dessert combines a rich filling made from ricotta cheese, cooked wheat berries, and various flavorings such as citrus zest and vanilla, all encased in a buttery pastry crust. The dish is known for its unique blend of textures and flavors, making it a beloved part of Italian culinary heritage. A real classic dessert.
Ingredients
Filling part 1:
3 tbsp flour
1 cup sugar
3 egg yolks
2 cups milk
Directions
Pre-heat oven 350F
1. Mix flour and sugar together
2. Add milk and egg yolks
3. Cook in double boiler over medium heat until mixture bubbles in the center.
4. Let cool then add:
Filling part 2:
1 lb soaked grain
2 lbs ricotta cheese
9 eggs
½ citron chopped (optional)
½ tsp cinnamon
2 tbs orange flower water
1 lemon rind
1 orange rind
5 Mix well
Pastry:
½ lb lard
2 cups sugar
4 cups flour
5 eggs
1 egg white
Steps:
1. Mix all ingredients
2. Use wax paper and rolling pin to roll out dough.
3. Reserve some dough for the top of pie.
4. Line a 10” baking pan with the dough.
5. From the reserved dough, cut strips for the top crust.
6. Add filling to baking pan and top with strips. Alternating strips to make a lattice top.
7. Brush the top crust with the egg white.
Bake at 350F for 1 hour.
