Lillian's Wheat Pie, An Italian Easter Tradition | Cooking with Karen

Lillian’s Wheat Pie An Italian Easter Tradition from Napoli Also known as: Sweet Pie Pizza Grana Pastiera Napoletana Easter Grain Pie Recipe yields 5 pies. 1 lb wheat, cover with cold water and bring to a boil Lower flame and let boil for 15-20 minutes until husks open. Turn off the flame and let it stay in the pot on top of the stove for 24 hours with the cover on. To skip the first step, I buy a jar of cooked wheat, it's only 20.5 oz but it works just as well. Just be sure to drain some of the excess liquid in the pre-cooked wheat. Filling: 24 oz (or 20.5 oz) of cooked wheat 1 cup scalded milk 1 teaspoon sugar 1 teaspoon salt 1 tablespoon of finely grated orange peel 1 tablespoon of finely grated lemon peel 1 tablespoon of chopped candied citron Put all ingredients in a small pot and simmer on a low flame for about 15 minutes. While that’s simmering, separate 12 eggs into yolks and egg whites. In a large bowl mix: Cooled down wheat (granna) mixture 3 cups of sugar 12 egg yolks 3lb of whole milk ricotta cheese 2 teaspoons vanilla 2 shakes of cinnamon In another bowl, beat egg whites until fluffy and then slowly fold them into the large bowl mixture above. Buy 5 deep dish pie crusts and fill pies. Bake at 400 degrees Fahrenheit for 15 minutes and then lower to 350 for another 45-60 minutes. Test readiness by sticking a fork or knife into the center and if it comes out clean, the pie is ready. Happy Easter, Buona Pasqua!

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