Easter Grain Pie*

By

Polly-Cooking w/Cheese p64

see list of other recipes under cakes



Notes scribbled in Polly-O book:
4/91-used 1 1/2 x filling & 2 lbs cooked wheat-use less sugar

4/93- used 1 lb dry grain & 2x filling & 2x dough

1/2 lb dry wheat = 1 lb, 6 1/2 oz =22 1/2 oz soaked = 4 1/4 cups after soaking=2 lb 5 oz = 37 0z Cooked w/less than 1/4 cup candied peel

3/4 lb soaked wheat = 2 cups
.80 lb dry wheat = 6 cups after soaking

4/07: 1 lb dry wheat = 3 lbs soaked (4 x recipe)
used 1/2 lb dry wheat & 2 x recipe
added 1 tsp cream of tartar to egg whites
made (5) 9" alum tins-can use more grain for this amt
.
Note: I used 8 oz dry wheat, yielded 41 oz soaked wheat
.
4/13-used 1 lb dry wheat, yield 53 oz soaked & drained wheat = 4.4 x recipe
.
The grain is called "peeled wheat". Peeled wheat is a wheat berry that has had its outer hull removed.

Read more: http://www.livestrong.com/article/454370-how-to-cook-peeled-wheat/#ixzz2OqJHHRKs
.
xxx
.
Bob's Red Mill "Soft White Wheat Berries" looks like appropriate grain

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  • 1

Ingredients

  • Wheat:
  • #See below for amounts used
  • 3/4 pound soaked wheat, drained & weighed after soaking
  • 1 teaspoon salt
  • 1/2 cup scalded milk
  • 1 teaspoon sugar
  • 1/8 cup each minced glace citron & orange peel
  • Pastry: Pastry Frolla:
  • 2 cups sifted flour
  • pinch salt
  • 1/2 cup sugar
  • 1/4 cup butter
  • 3 egg yolks
  • 1 tablespoon milk
  • Filling:
  • 3 cups ricotta cheese
  • 1 1/4 cups sugar (recipe was 1 1/2)
  • 6 egg yolks, beaten
  • 1 teaspoon vanilla
  • dash cinnamon
  • rind of one lemon, grated
  • 1/2 teaspoon orange extract or 1 or 2 tbs orange flower water
  • 4 egg whites, beaten stiff (do not use the entire 6 left from yolks)
  • confectioners sugar
  • ===============================================================
  • # Amounts used:
  • 1 lb dry wheat-53 oz soaked & drained=4.4 x recipe-
  • water-4.4 x 3=13.2 cups
  • salt 4.4 x 1 tsp=4.4 tsp
  • sugar-4.4 x 1 tsp=4.4 tsp sugar
  • milk: 1/2 cup x 4.4=2 1/4 cups
  • candied peel-add til looks ok-do not add too much
  • Filling:
  • ricotta-4.4 x 3=13.2 cups
  • sugar-1 1/4 =10 oz x 4.4 =44 oz or 5.5 cups
  • egg yolks-6 x 4.4=26.4
  • vanilla 1 tsp x 4.4=4.4 tsp
  • cinnamon - dash x 4.4=0.55 tsp
  • rind of 1 lemon zested=4.4 lemon rinds
  • orange extract 1/2 tsp x 4.4=2.2 tsp
  • egg whites 4 x 4.4 =17.6 egg whites
  • 3 lb container ricotta = 48 oz = approx 6 cups ricotta
  • 1 cup whole milk ricotta= 7 3/4 oz

Preparation

Step 1

To soak dry wheat:
cover dry wheat w/cold water & boil 15 mins or til husks crack open.
Remove from heat & soak 24 hours.

Place drained wheat in covered saucepan & cover with 3 cups water, add salt, boil 1 hour, stirring frequently to prevent sticking.
Drain wheat, add milk & sugar, boil an additional 5 min.
Remove from heat, add citron & orange peel, mix & allow to cool.

Dough (Pasta Frolla): Sift flour, salt & sugar into bowl, cut in butter w/pastry blender or fingers to distribute butter evenly though flour.
Stir in egg yolks 1 at a time, mixing w/wooden spoon.
Work with hands til dough is manageable & clears bowl, adding a little milk if nec to hold together

Turn onto lightly floured board & knead quickly until smooth.
Form into a ball, cover & chill 30 mins
Divide in 2 unequal parts-roll larger piece into a disc 1/8" thick, large enuf to line deep 10" pie plate.
Butter pie plate & line w/pastry. leaving a 1/2" overhang.
Roll out remaining dough 1/8" thick & cut into 3/4" strips for lattice topping.

Filling: Preheat Oven to 350-
Beat ricotta & sugar together, add egg yolks, vanilla, cinnamon, lemon rind & orange extract, blend well.
Stir in prepared wheat, fold in beaten egg whites
Pour into pie shell, Arrange strips in criss cross pattern over filling to edge
Roll bottom overhang up over strips at edge & flute.

Bake 1 hour or til filling is firm in center & crust is browned
Let cool in oven

Sprinkle with confectioners sugar

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