Ingredients
For the pastry dough
2 cups flour
4 egg yolks
1/2 cup sugar
1/4 cup butter (melted and cooled)
1/4 cup lard (melted and cooled)
1 tablespoon brandy
Finely grated zest of 1 small lemon
For the filling:
1/2 cup cracked wheat, cooked in 4 cups water
1 cup milk
3/4 cup sugar
2 tablespoon butter
2 cups ricotta, drained
Finely grated zest of 2 small lemons
Finely grated zest of 1 small orange
1 tablespoon rosewater (optional)
4 large eggs, beaten
1/2 cup pine nuts, very lightly roasted
1/4 cup raisins
1/4 teaspoon cinnamon
For egg wash:
2 egg whites, lightly beaten
For decoration:
about 1/8 cup icing sugar (optional)
Equipment needed:
a 10 inch pie pan, greased
Directions
To make the dough:
o Cream egg yolks and sugar.
o Add brandy.
o Add lard and butter (melted and cooled) to the egg and sugar mixture, beat until creamy.
o Mix the flour with the grated lemon zest.
o Add the flour to the egg, sugar and shortening mixture and work into a dough, making sure not to handle the dough too much (or it will crumble).
o Divide the dough into two portions -- one portion, larger than the other.
o Wrap the balls of dough in plastic wrap. Place the dough in the fridge and let it rest in the fridge for about 1/2 an hour.
To cook the cracked wheat:
o Soak cracked wheat in 4 cups water for 15 minutes.
o Place the cracked wheat with the water in a saucepan and cook until the wheat is soft -- about 15 minutes.
o Drain the water from the cooked cracked wheat.
o Combine the cooked wheat, milk, sugar and butter. Cook on medium heat, stirring constantly, for about 10 minutes.
o Drain and cool the mixture.
To make the ricotta filling
o Add the cooked and cooled wheat mixture to the ricotta.
o Add grated lemon and orange zest to the ricotta and wheat mixture.
o Add rosewater, mix well.
o Add cinnamon.
o Beat eggs, and add them to the ricotta mixture. Mix well.
o Add pine nuts and raisins to the ricotta mixture.
To make the pie
o Preheat the oven to 350 F degrees.
o Roll out the larger piece of pastry dough (between 1/4 of an inch to 1/8 of an inch thick), enough to make a 12 inch round.
o Place the rolled out dough onto a greased pie pan, letting the ends hang out.
o Add the ricotta mixture.
o Roll out the smaller dough ball and cut out strips of dough about 3/4 inch wide.
o Top the strips of dough on the pie, making a lattice pattern. Press the edges together.
o Brush the top of the pie with the beaten egg white.
o Bake until the filling is cooked, and the pie crust is golden brown -- about 55 minutes.
o Cool.
o Before serving sprinkle the top of the pie with icing sugar (optional).
Notes
Photo: Mary Melfi. |
