Easter Pie

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Easter Pie - Italian

 

1/2 cup whole wheat berries

6 eggs

1 cup sugar

6 ounces dried tart cherries, chopped

3 cups ricotta cheese

1-1/2 teaspoons vanilla extract

3/4 teaspoon ground cinnamon

Zest from 1 orange

Zest from 1 lemon

1 tablespoon solid vegetable shortening

1 teaspoon salt

2 packages (15 ounces each) ready-to- roll 9-inch pie crusts

 

 

 

 

1. Bring 6 cups water to a boil. Add wheat berries and boil for about 45 minutes

or until wheat is tender and most of water is absorbed. Stir occasionally.

Drain.

 

2. Heat oven to 375 degree F.

 

3. Beat eggs and sugar in a large bowl until light and fluffy, about 3 minutes.

Stir in cherries, ricotta cheese, vanilla, cinnamon and orange and lemon zest.

 

4. Mix together 1 cup of the cooked wheat and the shortening until shortening

melts. Stir into ricotta mixture; add salt.

 

5. Line two 9-inch pie plates with two single pie crusts. Cut remaining two pie

crusts into 1-inch strips.

 

6. Spoon half of the pie filling into each pie plate. Arrange pastry strips on

top of each pie in lattice fashion.

 

7. Bake at 375 degree F for 45 to 50 minutes or until golden-brown and filling

is set. If edges become too dark during baking, cover them with aluminum foil.

 

8. Remove from oven and allow to cool. Refrigerate overnight.

 

Makes; 2 pies

Prep: 20 minutes

Chill: overnight in refrigerator

Bake: at 375 degree F for 50 minutes

Cook: 45 minutes

 

Source: Family Circle Magazine, March 2008

Formatted by Chupa Babi: 03.09.08

 

ChupaNote: a healthy adaptation of an Italian classic.

 

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