Prep Time::20 mins
Cook Time:: 1 hr 25 mins
Additional Time:: 8 hrs
Total Time:: 9 hrs 45 mins
Servings::16
Yield::2 (9-inch) lattice pies
Ingredients
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5 cups water
½ cup whole wheat berries
6 large eggs
1 cup white sugar
1 ½ pounds ricotta cheese
1 (8-ounce) package mixed candied fruit
2 teaspoons grated orange zest
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1 tablespoon unsalted butter
1 teaspoon salt
2 (14.1-ounce) packages double-crust pie pastry, thawed
2 tablespoons confectioners' sugar for dusting
Directions
Bring water to a boil in a large saucepan over medium low heat; pour in wheat and boil for 40 minutes.
Meanwhile, beat eggs in a large bowl with an electric mixer while gradually adding in 1 cup sugar. Mix in ricotta, candied fruit, orange zest, lemon zest, vanilla extract, and cinnamon.
When wheat is ready, drain in a colander and rinse with warm water. Place 3/4 cup of cooked wheat in a small bowl; stir in butter and salt until butter is melted, then stir wheat mixture into ricotta mixture along with remaining cooked wheat berries.
Preheat the oven to 375 degrees F (190 degrees C).
Line two 9-inch pie pans with pastry. Cut remaining pastry into 1/2-inch wide strips for tops of pies. Spoon 1/2 of the filling into each pan; cover with pastry strips to form a lattice pattern. Crimp edges.
Bake in the preheated oven until crust is golden brown, about 45 minutes. Sprinkle each pie with 1 tablespoon sugar and allow to cool at room temperature. Chill overnight before serving.