Recipe: Easter Wheat Pie


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We're a little late to the game on this, but it still sounds tasty, so we're calling this a "Past Chance Foods" recipe. It comes from copy editor Francine Almash's mother, Victoria.

Easter Wheat Pieby Victoria Almash

Makes filling for two pies

    1 can soaked wheat (one brand is Asti) or use the recipe* below for cooked wheat berries 1.4 cup hot (scalded) milk ¼ tsp. salt ¼ tsp. sugar 1 ½ lbs ricotta 1 cup sugar 6 egg yolks (beaten) 1 tbs. orange water ¼ cup diced citron ¼ cup diced orange peel 4 egg whites (beaten stiff) 1 tsp. vanilla Pie crust enough for two pie shells and lattice work

In the scalded milk, mix can of wheat, ¼ tsp salt and ¼ tsp sugar. Remove from heat, add citron and orange peel. Set aside.

Meanwhile prepare filling: Beat ricotta and cup of sugar. Then add 6 egg yolks, vanilla and orange water. Blend well. Stir in prepared wheat. Then fold in beaten egg whites.

Pour into pie shell. Arrange strips crisscross over filling to the edge. Roll bottom overhand up over the strips at the edge and flute heavily.

Bake in preheated oven (350 degrees) for 1 hour or until firm in the center.

Let cool with oven door open. Serve sprinkled with confectioner’s sugar.

*Cooking with Wheat Berriesby Amber Waves Farm


    1 cup wheat berries (makes approximately 3 cups) 1 tbs salt

Cooking: Add 1 cup wheat berries, 3 cups of water and a tablespoon of salt to a medium saucepan, and bring to a boil over high heat. Reduce the heat and bring to a simmer, then cook for 50 minutes or until wheat berries are soft and chewy. (For faster cook time and softer wheat berries, soak wheat berries in water overnight prior to cooking). Drain any excess water and transfer to a bowl to cool. Toss with a splash of olive oil and a pinch of salt. Storage: If not using immediately, store the cooked wheat berries in a tightly sealed container in the refrigerator for up to a week. To reheat, put wheat berries in frying pan with splash of water, stirring over low heat until hot.

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