PIZZA DE GRANO

This is a pie typically made for Easter. The whole-grain hulled wheat can be purchased at an Italian Deli or a gourmet store. This recipe was given to me by a nice Italian man that made this every Easter and always brought me a piece. This a time consuming pie to make but I feel it is important to not lose some of the old-time traditions. If you try it I would love to hear from you as to how it came out and how you liked it. Email me at bottom.

You will need 2 deep-9 inch pans this makes 2 pies. Cutting the ingredients in half to make just one pie doesn't seem to work. So eat one and share the other one with someone you love. Read all the instructions before starting.

The day before making the pie soak 1 cup whole-grain hulled wheat by covering with water and place in the refrigerator.

Pastry
2 cups sifted flour
1/4 cup butter
1/4 cup lard (or just use 1/2 cup butter)
1 tablespoon sugar
1 teaspoon salt
1 egg yolk (reserve white for filling)
about 1/3 cup ice water

Filling
1 cup milk
1 cup heavy cream
2 slices lemon rind
1/4 cup light brown sugar packed
1/2 teaspoon salt
1 tablespoon orange water (optional)
1 cup sugar
3 eggs separated
1 pound ricotta cheese
1 tablespoon grated lemon rind

MAKE PASTRY: Into a large mixing bowl place the flour then cut in butter and lard with a pastry blender. Add sugar, salt and egg yolk that was beaten with a tablespoon of the ice water. Using a fork or the tips of the finger work the egg yolk into the dry mixture adding the ice water a little at a time. When dough holds together turn it out onto a board and knead with the palm of the hand to make a nice dough. Wrap in plastic wrap and refrigerate for at least 2 hours before rolling. When the pie filling is made, cut dough in half and roll out into 2 9 inch rounds. Fit into the pie pans and save some of the dough for the lattice topping.

MAKE FILLING:Drain the presoaked wheat, place in pot cover with about 4 cups cold water and bring to boil. Simmer for 1 hour (most water will evaporate). Drain, place in a saucepan with milk, cream, lemon rind, pinch of cinnamon, brown sugar and salt. Bring to a boil over moderate heat then simmer gently for about 20 minutes. Discard the lemon rind and let filling cool.

In large mixing bowl, with electric mixer on medium speed, place 3/4 cup sugar and egg yolks and beat until light and lemon colored. Add ricotta, lemon rind, 1/4 teaspoon cinnamon, orange water, plus the cooled grain mixture. Gently mix together. In a separate mixing bowl, beat the egg whites including the reserved egg white until foamy, ading 1/2 cup sugar slowly, until mixture stands in firm peaks. Then gently fold into the grain-ricotta mixture. Spoon mixture into the pie plates that have been lined with the pie dough. With the leftover dough cut into strips 1/2 inch wide and place on top lattice fashion.

Bake in 350 degree oven for 1 hour, test for doneness by gently pressing center. If pie seems loose, lower heat to 325 degrees and bake another 15 to 20 minutes. Remove from the oven and cool. Pie will taste better if allowed to chill overnight and bring to room temperature before serving.

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