Makes one 10-inch pie
Prepare the wheat:
- 1 cup soft wheat berries, rinsed and drained
- Soak the wheat berries in 3 1/2 cups of water in a pot with the lid on, overnight on the counter.
- The next day, bring the wheat berries and the soaking water to a boil and simmer for 15 minutes.
- Let sit for about 45 minutes, then drain.
- Scald 2 cups of milk and add the wheat berries.
- 1/3 cup sugar
- 1 cinnamon stick
- 6 cloves
- 1/2 teaspoon salt
- 3 slices orange rind
- 3 slices lemon rind
- Let simmer for about 1 hour, until the berries are tooth tender.
- Cool, drain off milk and remove spices and rind.
For the pasta frolla (sweet dough):
- 2 1/2 cups flour
- 1/3 cup shortening (I used Earth Balance)
- 1/2 cup sugar
- pinch of salt
- 2 egg yolks (save the whites for the filling)
- 3 tablespoons milk
- Dash of cinnamon
- Cut the shortening into the flour with the salt and cinnamon; pulse in the bowl of a food processor.
- Add the egg yolks; pulse again; then add the milk.
- If the dough is not coming together at this point, add a tablespoon of cold water at a time with the processor running until the dough comes together in a ball.
- Gather it together and put it in a plastic bag; pop it in the fridge to rest for at least 1/2 hour.
- 1 1/2 pounds of homemade ricotta (this is the best; Adams or your favorite Italian deli will have it)
- 2 cups sugar
- 1 1/2 teaspoons vanilla
- Grated rind of 1 orange and 1 lemon
- 4 egg yolks (save the four whites and add them to the two from the crust recipe)
- Dash of cinnamon
- 1/2 cup dried fruit (good citron is preferred, but I did not have any so I used a combination of dried papaya and cranberries, which was delicious)
- Divide the dough in half.
- Roll out one ball and place in the bottom of a greased 10-inch pie plate.
- Roll out the other half and cut into 1-inch strips to use for the lattice top.
- Whip the six egg whites until stiff peaks form in the bowl of a stand mixer.
- Remove and place in another bowl for later use.
- In the same mixer bowl (no need to wash it) add the ricotta and sugar and blend.
- Beat in the four egg yolks, vanilla, cinnamon and lemon and orange zests.
- Remove the bowl from the mixer stand and fold in the dried fruit and egg whites.
- Scrap the filling into the uncooked pie shell.
- Finish with the lattice top.
- Cover the crust edges with foil or those cool crust covers so it does not cook too quickly.
- Bake at 400 degrees for 10 minutes.
- Lower the heat to 350 degrees and bake for about 50-55 minutes until the pie rises nicely and is golden brown. (Remove the crust covers after about 1/2 hour of cooking.)
Let the pie cool on a rack before dusting with confectioner's sugar.