Neapolitan Ricotta and Wheatberry Pie

Name: Neapolitan Ricotta and Wheatberry Pie
Prep time: 13 h
Cook time: 13 h
Total time: 13 h
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 2 Tbsps finely chopped candied citron; 0 teaspoons cinnamon; 1 Tbsp cornstarch; 4 larges egg yolks; 532 milliliters all-purpose flour; 454 grams fresh ricotta; 296 milliliters milk; 1 teaspoons finely grated fresh orange zest; 1 teaspoons orange-flower water; 1 teaspoon salt; 118 milliliters sugar; 177 milliliters 1/2 sticks cold unsalted butter, cut into pieces; 1 teaspoon vanilla; 946 milliliters cold water; 3 larges whole large eggs

One serving contains 417 calories, 12g of protein, and 24g of fat. This recipe serves 10. If 72 cents per serving falls in your budget, Neapolitan Ricottan and Wheatberry Pie might be an amazing vegetarian recipe to try. Head to the store and pick up cornstarch, butter, water, and a few other things to make it today. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes approximately 13 hours.

Instructions

Cover wheat berries with cold water in a bowl, then chill, covered, 8 to 12 hours.

Ingredients you will need

Wheatberries

Water

Equipment you will use

Bowl

Drain in a sieve and rinse.

Equipment you will use

Sieve

Sift together 2 1/4cups flour, 1/4 cup sugar, baking powder, and 1/2teaspoon salt. Blend in 1 1/4sticks butter (1/2 cup plus 2 tablespoons) with a pastry blender or your fingertips until mixture resembles coarse meal.

Ingredients you will need

Baking Powder

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Blender

Add 2 whole eggs and stir with a fork until a crumbly dough forms.

Ingredients you will need

Egg

Dough

Turn dough out onto a work surface. Divide in half and with heel of your hand smear each piece of dough twice with a forward motion to help distribute fat. Gather dough and form into 2 disks. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Bring soaked wheat berries and cold water to a boil in a 2-quart saucepan, then reduce heat and simmer, covered, until wheat berries are tender, about 1 1/2 hours.

Ingredients you will need

Wheatberries

Water

Equipment you will use

Sauce Pan

Add remaining 1/2 teaspoon salt and simmer 5 minutes more.

Ingredients you will need

Salt

Drain in sieve and rinse under cold water until cool.

Ingredients you will need

Water

Equipment you will use

Sieve

Drain well.

Whisk together 2 yolks and 1/4 cup sugar, then whisk in cornstarch and remaining 3 tablespoons flour until smooth. Bring milk to a boil in a small heavy saucepan, then gradually add hot milk to yolks, whisking.

Ingredients you will need

Corn Starch

All Purpose Flour

Sugar

Egg Yolk

Milk

Equipment you will use

Whisk

Sauce Pan

Pour custard into saucepan and bring to a boil over moderately low heat, whisking constantly (custard will get very thick), then boil, whisking, 1 minute.

Ingredients you will need

Custard

Equipment you will use

Whisk

Sauce Pan

Remove from heat and whisk in vanilla and remaining 1/4 stick (2 tablespoons) butter.

Ingredients you will need

Vanilla

Butter

Equipment you will use

Whisk

Transfer pastry cream to a bowl and chill, its surface covered with wax paper.

Ingredients you will need

Pastry Cream

Equipment you will use

Wax Paper

Bowl

Beat together ricotta and remaining 1/3 cup sugar with an electric mixer at medium speed until sugar is dissolved, about 3 minutes. Beat in flower water, pastry cream, and remaining 2 yolks, then stir in zest, citron, cinnamon, and wheat berries.

Ingredients you will need

Wheatberries

Pastry Cream

Cinnamon

Ricotta Cheese

Citron

Sugar

Water

Egg Yolk

Equipment you will use

Hand Mixer

Preheat oven to 350°F.

Equipment you will use

Oven

Roll out half of dough into a 13-inch round on a well-floured surface with a floured rolling pin. Fit dough into a 9-inch (24-centimeter) springform pan (dough is very tender and will crack). Press dough against side of pan and patch any cracks. Chill.

Ingredients you will need

Dough

Roll

Equipment you will use

Springform Pan

Rolling Pin

Lightly beat remaining egg.

Ingredients you will need

Egg

Roll out remaining dough into a 10-inch round and transfer to a baking sheet.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Sheet

Brush dough with some of egg, then cut into 10 (1-inch) strips with fluted pastry wheel.

Ingredients you will need

Dough

Egg

Spoon filling into chilled pie crust (filling will not reach top of crust).

Ingredients you will need

Pie Crust

Crust

Arrange 5 dough strips vertically on filling (1 inch apart), pressing ends of strips into crust. Arrange remaining 5 strips over them in same manner to form a diagonal lattice. Trim crust 1/2 inch from top of filling, then fold over lattice.

Ingredients you will need

Crust

Dough

Brush edge with some of egg.

Ingredients you will need

Egg

Bake pie in middle of oven until pastry is golden and filling is puffed and set, about 1 1/2 hours, covering top of pie with foil after 50 minutes to prevent over-browning.

Equipment you will use

Oven

Aluminum Foil

Transfer to a rack to cool. Run a thin knife around edge of pie and remove side of pan. Chill pie at least 2 hours. Bring to room temperature before serving.

Equipment you will use

Knife