Italian Easter Grain Pie Recipe

Cook Time: 85 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 5 cups water
• cup whole wheat berries
• 6 large eggs
• 1 cup white sugar
• 1 pounds ricotta cheese
• 1 (8-ounce) package mixed candied fruit
• 2 teaspoons grated orange zest
• 1 teaspoon grated lemon zest
• 1 teaspoon vanilla extract
• teaspoon ground cinnamon
• 1 tablespoon unsalted butter
• 1 teaspoon salt
• 2 (14.1-ounce) packages double-crust pie pastry, thawed
• 2 tablespoons confectioners' sugar for dusting

Directions

Step 1: In a large saucepan, bring 5 cups of water to a boil over medium-low heat. Once boiling, add the wheat berries and cook for about 40 minutes until tender.

Step 2: While the wheat is cooking, beat the 6 eggs in a large mixing bowl using an electric mixer. Gradually add in the 1 cup of white sugar until the mixture becomes smooth and fluffy.

Step 3: Stir in the ricotta cheese, mixed candied fruit, orange zest, lemon zest, vanilla extract, and ground cinnamon into the egg mixture. Mix until well combined.

Step 4: Once the wheat berries are ready, drain them in a colander and rinse them under warm water to remove excess starch.

Step 5: Take cup of the cooked wheat and place it in a small bowl. Add the 1 tablespoon of unsalted butter and the 1 teaspoon of salt, stirring until the butter has melted completely.

Step 6: Add the wheat mixture to the ricotta mixture along with the remaining cooked wheat berries. Stir well to combine.

Step 7: Preheat the oven to 375F (190C). Line two 9-inch pie pans with the thawed pie pastry, pressing it into the bottoms and sides of the pans.

Step 8: Cut the remaining pastry into -inch wide strips. Arrange these strips over the filled pies to form a lattice pattern. Press the edges of the pastry to seal them tightly.

Step 9: Place the pies in the preheated oven and bake for about 45 minutes, or until the crust is golden brown and crisp.

Step 10: Once the pies are done, remove them from the oven and sprinkle each pie with 1 tablespoon of confectioners' sugar. Allow them to cool to room temperature.

Step 11: For the best flavor and texture, chill the pies overnight before serving.

Nutrition Facts (per serving)

Calories	23g Fat	52g Carbs	11g Protein
454	23g	52g	11g

Nutrition Breakdown

• Total Fat: 23g (30% Daily Value)
• Saturated Fat: 8g (41% Daily Value)
• Cholesterol: 92mg (31% Daily Value)
• Sodium: 441mg (19% Daily Value)
• Total Carbohydrates: 52g (19% Daily Value)
• Dietary Fiber: 2g (9% Daily Value)
• Total Sugars: 14g
• Protein: 11g (21% Daily Value)
• Vitamin C: 1mg (1% Daily Value)
• Calcium: 106mg (8% Daily Value)
• Iron: 2mg (11% Daily Value)
• Potassium: 123mg (3% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Italian Easter Grain Pie (also known as Pizza di Grano) is a traditional Italian dessert that plays a significant role in Easter celebrations. The pie is made with a mixture of ricotta cheese, wheat berries, eggs, sugar, and sometimes candied fruit. Its origins are deeply rooted in the customs of Italian-American families, particularly those from the regions of Naples and Southern Italy. This iconic dish is often served during the Easter season to symbolize rebirth, prosperity, and the end of Lent.

History and Origins

The history of the Italian Easter Grain Pie is closely tied to the cultural and religious practices of the Italian diaspora, especially in the United States. The pie is a fusion of old-world traditions and the ingredients available to Italian immigrants. Wheat berries, a main ingredient in the pie, have long been symbolic of life and fertility, and their use in the pie represents hope and renewal, making it a fitting dish for Easter, a time of rebirth and resurrection in the Christian faith. The recipe likely evolved from an ancient tradition of cooking with grains during Lent, which eventually turned into a sweetened dessert to mark the celebration of Easter.

Regional Features

In Italy, this dish is particularly associated with the regions of Campania, Lazio, and Calabria. In these areas, the pie is often made with variations depending on local traditions and available ingredients. In Naples, for instance, the filling may include sweetened ricotta, eggs, wheat berries, and candied fruit, while in other areas, the filling might be simpler or feature different grains like rice or farro. Italian-American families have continued the tradition, making this pie a popular Easter dessert across the United States, especially in regions with large Italian communities such as New York and New Jersey.

How It Differs From Similar Dishes

Italian Easter Grain Pie stands out from other similar pies, such as the Sicilian cassata or the Neapolitan pastiera, due to its primary use of wheat berries rather than ricotta or pastry. Unlike other Italian Easter desserts, this pie focuses more on the texture of the grains, which are softened by boiling, and the creamy filling that results from mixing ricotta and eggs. Additionally, the lattice-top crust of this pie gives it a distinctive look, setting it apart from pies that are fully enclosed in dough.

Where It Is Served

Typically, Italian Easter Grain Pie is served during Easter Sunday celebrations. It is a beloved dish in Italian-American households, especially at large family gatherings. The pie is often accompanied by other traditional Italian Easter foods, such as lamb, pasta, and pastries. In Italy, it is served in the home as part of the Easter feast, while in the U.S., it can be found in bakeries that specialize in Italian desserts around the Easter holiday. It is also common to find this pie at potluck gatherings and church events within Italian communities.

Interesting Facts

• The pie is often baked in two 9-inch pans, and is traditionally enjoyed the day after it is made, allowing the flavors to develop and the filling to set.
• In some variations of the recipe, the wheat berries are soaked overnight in cold water before cooking, which softens them even further and improves the texture.
• The inclusion of candied fruit in the filling is not always universal, and many families opt for a simpler version of the pie without the added sweetness of fruit.
• The pie can also be made with a nontraditional crust or no crust at all, depending on personal preferences.
• In the United States, particularly in Italian-American communities, the pie has been passed down through generations, with many families considering it a treasured heirloom recipe.

In conclusion, the Italian Easter Grain Pie is a sweet and symbolic dessert that not only satisfies the palate but also connects its eaters to deep-rooted traditions of Italian culture. Whether served in Italy or the United States, it remains a staple during Easter festivities, cherished for its history, its flavors, and its connection to family and faith.

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