Italian Easter Wheat Pie

I'm eating this now. Before Easter. Because I can. I don't mind that I got mad at the dough (oh yes, we had words) and the lattice work is sad. It tastes good. This "Pizza du grane" or Italian Easter Wheat Pie has been made every Easter in my memory. The fact that the original recipe feeds Naples works for me. I freeze the pies, give them away. And savor. We all have our fill because my mother and I only make this once a year.

This Easter is divided into the traditional foods my family has always loved and the non-traditional. This is not a traditional Easter with my family - we are too too raw. So we are making some new foods. We don't want to recreate all. We do need to forge ahead. Tomorrow's herbed-goat cheese ravioli will be new. But nobody could give up this pie.

Once upon a time, we could find pastiera in cans. We would lug them home from New York City. In recent years, the cans have dwindled and we have made our own pastiera. This year I made it from wheat berries. Next year, I will make it from farro (a wee bit softer and no need to soak the wheat over night). The wheat is the essence of the pie - it's spring, it's nourishment, new life, new promise.

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When you are done cooking the wheat, it will be your pastiera and look like this.

Pastiera: 1 cup wheat berries; 2 cups milk, 1/4 cup cream (can omit) 1/2 cup sugar

Soak wheat berries over night to soften. Change water and boil them for 60-90 minutes - till a bit chewy but not at all crunchy. Drain.

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Combine milk, cream and sugar. Stir till sugar dissolves. Bring to a boil and gently boil wheat berries for one hour. Drain, cool and put in an airtight container in the refrigerator till ready to use. (Can prepare 3 days ahead). The pastiera also freezes well for six months.

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The list of ingredients is long - but it is so simple. Just mix well after each addition. This creamy, rich pie is Easter and spring on a plate. The goodness of cow's milk, the earthiness of sheep's ricotta (I used cow's ricotta), the sweetness of sugar, the spring promise of citron and citrus zest and my mother's addition of chocolate and sprinkles. Ciao Chow Linda has the legend of the pie on her blog. Find it here. You will understand the deep connection Italian families to this pie. Each region (and probably family) has their own recipe. Mine is below.

Italian Easter Wheat Pie Ingredients - makes two deep dish 9-inch pies - with enough left over to make your own personal one - I highly recommend making your own personal one!

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4 servings of pasta frolla (pie dough) - your favorite or store-bought
1 cup pastiera
2-1/2 cups ricotta cheese (whole-milk)
1/2-3/4 cup granulated sugar (go with 1/2 cup if you do not want a sweet custard; more if you do)
3 eggs
1 cup milk
1-1/4 Tbl cornstarch
1/8 lb. citron (my family omits this; my mother hates citron - what can I say? We're all opinionated!)
1/4 cup heavy cream
1 Tbl orange blossom water
zest of one orange
zest of one lemon
1/2 cup chocolate chips (my family's addition)
colored sprinkles (my family's addition)

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Italian Easter Wheat Pie Preparation
The trick to making this cheese-custard is to combine well after each addition. The preparation is very easy.

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Preheat oven to 350 degrees F.
Line two 9-inch deep dish pie plates with pie dough. Scatter 1/4 cup of chocolate chips in each.
Beat your ricotta till smooth.
Add your pastiera and sugar and beat.
Add your eggs one at a time and beat after each addition.
Combine 1/2 your milk with the cornstarch. Stir to dissolve. Add the milk with cornstarch, the rest of the milk and cream. Beat well.
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Add citron (if using, I do not). Add your orange blossom water and zests and combine.
Pour into prepared pie pans. Cut remaining pipe dough into 1-3 inch wide by 10 inch strips and lattice the top if you wish. (Can leave plain). Cover the top with colored sprinkles.
Bake for one hour. Turn oven off and leave in oven for 10-15 minutes. Cool. Wrap in plastic and refrigerate until ready to serve. Can serve at room temperature or cold. Will keep up to five days refrigerated or freeze for up to six months.
While pastiera is hard to find, the grains are not. Both wheat berries and farro (from Bob's Red Mill) can be found in the baking aisles of most grocers these days.
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Fill the sweet-cheese-custard mixture to the top.

Lattice it as best you can.

After turning off the oven, let it cool for 10-15 minutes inside the oven before removing it.

When cooled, wrap in plastic and refrigerate. Serve cold or at room temperature. (I prefer room temperature).

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I want to thank you all for so many kind words. It was so comforting to read daily. Appreciated. And warmed me. We still all laugh. And we cry. And practice gratitude. As my life returns to a routine, I shall be visiting all of you soon. I miss your inspiration, your nourishment and your gifts. Buona Pasqua and Happy Spring. It's here. In blooms. New life. A new day.