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Pastiera (Grain Pie) Recipe

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This recipe for Pastiera (Grain Pie), by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Marie Smith
Added: Sunday, November 19, 2006


2 c. unbleached all purpose flour
1/2 c. sugar
1 stick butter
2 T. shortening
2 large eggs
grated orange rind

5 eggs separated
1 1/3 c. milk
1 1/4 c + 2 T. sugar
1 T. cornstarch
1/2 tsp. vanilla extract
1 lb. part skim ricotta
1 T. fresh orange juice
1 2/3 c. cooked bulgur wheat
1 T. butter cut up
Confectioner's sugar

Sift together the flour and sugar and cut in butter and shortening. Stir in eggs and grated rind, knead briefly to form a soft but not sticky dough ball. Chill for 30 minutes.

Prepare pastry cream: Whisk 2 egg yolks with milk, 2 T. sugar, cornstarch and vanilla. Heat the mixture on the stove stirring continuously with a wooden spoon until thickened. Set the cream aside to cool.
Force the ricotta through a sieve. Stir in the remaining 1 1/4 c. sugar, 3 egg yolks, orange juice, and cooked wheat. Fold in the pastry cream. Beat all the egg whites until stiff. Fold the whites into the ricotta mixture.
On a lightly floured surface, roll out 2/3 of the dough into a circle. Fold into quarters and trasfer to a well buttered 9 1/2" springform pan. Unfold and arrange to form the bottom crust. Pour in the ricotta filling and dot the top with butter.
Preheat the oven to 350. Roll out the remaning dough and cut into strips. Crisscross the strips on top of the pie to form a lattice. Bake for 2 hours. Dust with confectioners sugar and let stand for 2 hours before removing the sides. Wait 24 hours before serving.

Personal Notes:
Personal Notes:
If your oven cooks high, lower temp to 325* and cover with foil so it doesn't over brown. I make this every Easter as is the tradition. One year I made it here in Arizona and overnighted it to Nonna and Grandpa in New Jersey.




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