Photo: Scaturchio's Pastiera Recipe
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
Directions
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.
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By TM8081
South East Florida
on April 20, 2011
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I was going to make this for Easter, but I noticed the 5 cups of sugar. Did anyone use that much?
By SappheireSky
on November 07, 2010
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First when making this pie you have to buy the whole grain kernels, or what is called grain or "grano" soak in cold water for 24 hours, drain the water, refill and soak for another 24 hours, then you boil with the butter and then refrigerate for another 24 hours. You do get a lot of filling with this recipe, I usually make the whole amount with the 10 inch pie tin and I buy 2 frozen 9 inch deep dish pre-made pie shells, I keep the large one for my family and the other 2 I give to family and friends. My family being from Naples, Italy, it was a pleasure to find this recipe. I make it every year and my husband who finds the bakeries pies to be too dry, absolutely loves it!!!
By salvirmd_10062886
highland falls, NY
on March 21, 2008
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this recipe is soooooo not right! it calls for 1pound plus 2oz of the wheat which turns out to be waaaay to much. as a matter of fact, the whole filling recipe is enough for TWO WHEAT PIES. So after buying all of those ingredients i could only make one pie and the other half of the filling went to waste. And another thing, 6 servings??? are you nuts?? have you ever had wheat pie?? this pie at least serves 10 people!
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