Easter grain Pie I could not find wheat berries but I found Farro for the grain and the filling is yummy The Filling for Easter Dessert Pie If you like you, can forego the top crust and just mark the top of the pie with a fork to give it an interesting texture. Ingredients ½ pound of Faro 1 pound of ricotta 1 cup of sugar 1 tablespoon of orange zest chopped fine 1 tablespoon of cinnamon 2 cups milk Zest of one lemon 4 eggs separated 3 tablespoons of confectioners sugar Instructions You will need a 9-inch cake pan for this recipe. Soak the faro in cool water changes the water every day. After soaking for three days, drain the faro and add it to a pot with enough cold water to cover the faro. Bring to a boil and then reduce to a simmer. Simmer for 15 minutes and then drain the grain. In another pot, bring the milk just to a simmer and then add the faro, half the lemon zest, half the cinnamon, and 1 tablespoon of the sugar. Let this cook slowly over a medium flame until all the milk has been absorbed by the faro. Using a large bowl, beat the ricotta with a spoon or rubber spatula until it becomes smooth and creamy. This is not a step to rush. If you use a mixer to do this step the ricotta will break and release too much water. Once the ricotta is smooth, add the rest of the cinnamon, sugar, egg yolks, and the rest of the zest. Mix this with your spatula until everything is well mixed. Add the cooked faro to the cheese mixture. Mix well. If you have made your own pie dough, separate the dough into two pieces, one three times the size of the other. Roll out the large dough and line your cake pan with it. Roll out the second, smaller dough and cut it into strips about an inch wide. If you are using pre-made pie crusts carefully remove each one from the pan. Roll out the first one so it is large enough to line the 9-inch cake pan. Carefully place the dough in the cake pan and gently fit it to the cake pan. Remove the second one from the pie tin and slice it into strips about an inch wide. Preheat your oven to 350 degrees. Using your stand mixer beat the egg whites to stiff peaks. Gently fold the egg whites into the ricotta mixture. Pour the mixture into the cake pan. Lay the cut pie dough across the top of the pie in a lattice formation. If you want to you can brush the top pie dough with an egg wash, but this is not necessary. Bake the pie for one hour or until the crust is a light golden brown. Sprinkle the confectioners sugar over the pie before serving.
Posted on: Sun, 20 Apr 2014 02:53:34 +0000
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