Ingredients

1 pound and 2 ounces whole wheat kernels
Pinch of salt
4 1/2 cups water
1/2 stick butter

Filling:
2.2 pounds (1 kilogram) ricotta cheese
5 cups sugar
10 eggs
7 ounces candied fruit
1 teaspoon vanilla

Orange flower water, a few drops, for flavoring

Pastry, recipe follows

Special equipment: 10-inch metal baking tin

Instructions

Preheat oven to
400 degrees F.

Put wheat kernels, butter and salt in a medium saucepan. Cover with water and bring to the
boil. Simmer for 40 minutes. Let it rest overnight refrigerated.

For the filling:
Mix the ricotta and sugar thoroughly in a large bowl. Add eggs and candied fruit and
continue mixing. Add vanilla and orange flower water and keep mixing. Add the wheat
kernels and stir until everything is well incorporated. Pour into pie shell. Cut 6 strips
from the remaining pastry and criss-cross them over the top. Bake for 1 hour, 20 minutes
Pastry:

3 cups all-purpose flour
1 cup sugar
3 eggs
2 sticks butter
Pour the flour onto work surface in the form of a volcano. Make a hole in the
top. Add sugar, eggs and butter and start to mix by kneading it from the outside in. Roll
it out with a rolling pin until it's no more than 1/4-inch thick. Place in greased baking
tin. Trim excess dough and cut into 6 even strips that will fit across the top of the
pie.