- 1 cup butter
- 1 1/2 cups sugar
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- 2 beaten eggs and water to fill 3/4 cup
- 1/2 pound bulghur wheat soaked overnight
- 1 teaspoon salt
- 1/2 cup scalded milk
- 1 teaspoon sugar
- 1 tablespoon grated orange peel
- 1 1/2 pounds ricotta
- 3 cups sugar
- 6 eggs
- 1 tablespoon orange marmalade
- 1 tablespoon orange blossom water
- 1 cup milk plus 1/2 cup cold milk
- 3 tablespoons butter
- 1/3 cup flour
- 1/4 teaspoon salt
- 1/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla
Crust: Cream butter and sugar. Add flour, baking powder and vanilla. Blend with a fork. Add eggs and water. Work with hands until dough is manageable. Turn onto a lightly floured board and knead until smooth. Form into a ball, put in a bowl, cover and chill overnight. The next day, divide dough into 4 parts, 2 larger than the others. Roll the large pieces between floured waxed paper into large discs about 1/8-inch thick. Line 2 (10-inch) pie pans with dough. Roll out smaller pieces of dough about 1/3-inch thick and cut into 3/4-inch strips for lattice toppings. Refrigerate until ready to use.
Filling: Prepare wheat. Cover with fresh water, add 1 teaspoon salt and bring to a boil uncovered (stir frequently to prevent sticking). Drain water and add 1/2 cup scalded milk, 1 teaspoon sugar, and boil for 5 minutes. Add orange peel, mix and allow to cool.
Put ricotta in large bowl, put sugar on top and let stand for 5 minutes. Do not mix with an electric appliance, mix well with a wooden spoon. Beat eggs and add to ricotta mixture. Add orange marmalade, and orange blossom water. Add cooked wheat. Set aside and make custard.
Heat 1 cup milk and butter in a saucepan. Add 1/2 cup cold milk to dry ingredients, stir until smooth and then add this to hot milk and butter in saucepan. Stir constantly until thick. Take 2 slightly beaten eggs and add 1/4 cup of hot mixture to eggs. Cook on low for 2 minutes. Let cool and add a teaspoon of vanilla. Add this back to ingredients in saucepan. You will have a thick custard, fold custard into the ricotta mixture gently.
Pour filling into the piecrust. Then put a lattice piecrust on top. Brush with milk and put in oven at 350 degree for 1 hour or until the middle is firm. Put in refrigerator overnight and serve cold.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in Food Networks kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.
Recipe courtesy of Bob Panzer