Pastiera di Grano

I fell in love with the traditional rice/custard pie produced for Easter in many Italian households.  Particularly filled with candied fruit peel.  This is served room temperature.  Or it can be served cold the next day, but if you heat it the next day in the oven you will find the ricotta and marscapone blend that goes in here (along with eggs) makes the custard like consistency come forward.  And I find the orange and lemon peel stands out more as well.
The one I made I used wheat berries instead of rice--it has a chewier texture that I love.  You can also use spelt berries.

Not the prettiest lattice, mine sunk during baking.  All the same it tasted great!

This can be made 3-5 days ahead.  It keeps incredibly well and the flavors develop more!
I used orange flower water in the dough and the filling--it added a great underlying orange character to the taste.  It can be found at Middle Eastern grocery stores, and sometimes Whole Foods carries it.
I made my own candied citrus peels because I don't like the mass produced corn syrup laden peels.  But whatever makes it work for you-- the rest can come together quick once the grain is cooked.

Chock full of citrus peel and wheat berries

2 - 9" pies
Grain:
1/2 cup wheat berries
2 cups whole milk or almond milk
1/3 cup sugar
Soak the wheat berries overnight in water.  The following day drain and fill again with water and bring to a boil.  Cook for an hour, drain and add milk and sugar and cook another hour or until soft but not falling apart.  Milk will be absorbed--watch so it doesn't burn.  It will become almost like caramel.  If there is milk left then drain it off.  Allow grains to cool.  Can make  a day ahead.

Filling:
2 egg yolks
4 whole eggs

1 pound ricotta, whole or skim (I used skim)

8 oz marscapone cheese
1 cup sugar (add more if you like it sweet)
2 tsp orange oil
2 tsp lemon oil
3 tsp vanilla
3 TB orange flower water
3 tsp cinnamon
1 cup candied orange peel, (recipe at bottom)chopped, use less if you want
3/4 cup candied lemon peel, (recipe at bottom)chopped, use less if you want


Drain ricotta overnight in the refrigerator by placing in sieve lined with cheesecloth.Combine all ingredients and set aside.
The next day beat the eggs and yolks.  Add remaining ingredients and mix until combined.
Now mix in the grain mixture.

Dough:
2 1/2 stick butter
5 1/4 cup flour
1/2-3/4 cup sugar
rind of 2 lemons, grated
1/2 tsp salt
1 jumbo egg or 1 1/2 large
2 tsp orange flower water

Cut butter in small pieces and place in refrigerator to keep cold.  Combine flour, sugar salt and lemon peel.  Mix butter in with your hands, rubbing into the flour until the butter forms pea sized pieces (can also use a pastry blender).  Add egg and orange flower water and mix just until it comes together, if need more liquid add 1 TB cold water at a time.  This shouldn't be needed as this is a soft dough already.
Cut in 2 sections, wrap each in plastic wrap and place in refrigerator for 30 minutes.
Cut a small piece of dough off each round to use for lattice on top.  Set back in refrigerator.
Roll dough out between 2 sheets of wax paper.  Place each into bottom of 9" pie pan.  Cut off excess and crimp edges.  Cut lattice pieces for the top

Place pies in 350 oven and bake for approx 1 hour, checking at 50 minutes.
Can make the morning you will be using it but even better if made at least a couple days ahead.

Candied Orange Peel:
Slice orange peel (with pith on) into 1/4" slices.  Cook 15 minutes in boiling water, drain and rinse and drain again.  Add 3 cups water and 3 cups sugar to pan.  Place back on heat and dissolve sugar, add peel back in and simmer 30-40 minutes.  Drain well.  Toss with 1 cup sugar.  Lay peel on silpat sheet to dry

Candied Lemon:
Slice peel of 3 lemons in 1/4" slices (no pith).  Bring to a boil in 6 cups water, drain.  Add 2 cups water and bring to a boil, drain again.  Repeat a 3rd time.  Add 2 cups sugar and 1 cup water to pan, dissolve sugar while heating and then add the lemon peel, simmer 10-15 minutes.  Drain well and toss with 1/2 cup sugar. Lay peel on silpat sheet to dry