Maria's Easter Wheat Pie Pastiera Di Grano

Celebrate the flavors of Easter with Maria’s Easter Wheat Pie, or Pastiera di Grano, a traditional Neapolitan dessert that embodies the spirit of springtime celebrations. This creamy, aromatic pie features a rich blend of cooked wheat, ricotta cheese, and eggs, infused with fragrant hints of orange blossom water, citrus zest, and a touch of cinnamon. Encased in a buttery shortcrust pastry and adorned with a classic lattice top, this pie bakes to golden perfection. Perfect for gatherings, this recipe’s secret lies in letting it rest overnight, allowing the vibrant flavors to meld into a harmonious symphony. Whether dusted with powdered sugar or enjoyed as-is, this iconic Italian dessert is a must-try for anyone craving an authentic taste of Easter tradition.

Nutriscore Rating: 56/100

Prep Time:60 mins

Cook Time:90 mins

Total Time:150 mins

Servings: 10

Ingredients

• 200 grams Cooked wheat
• 250 ml Whole milk
• 30 grams Unsalted butter
• 300 grams Granulated sugar
• 500 grams Ricotta cheese
• 6 large Eggs
• 2 large Egg yolks
• 1 teaspoon Vanilla extract
• 1 tablespoon Orange zest
• 1 teaspoon Lemon zest
• 1 tablespoon Orange blossom water
• 0.5 teaspoon Cinnamon
• 100 grams Candied citrus peel (chopped)
• 300 grams All-purpose flour
• 100 grams Powdered sugar
• 150 grams Cold unsalted butter
• 2 large Egg yolks (for pastry)
• 2 tablespoons Cold water

Directions

Step 1

Start by preparing the shortcrust pastry: in a large bowl, mix the flour and powdered sugar. Cut the cold butter into small cubes and work it into the flour mixture using your fingers or a pastry cutter until the mixture resembles coarse crumbs.

Step 2

Add the egg yolks and 2 tablespoons of cold water. Knead gently until the dough comes together. Shape it into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 3

In a saucepan, combine the cooked wheat, milk, butter, and half of the sugar. Cook over low heat, stirring frequently, until the mixture becomes creamy (about 10-15 minutes). Let it cool completely.

Step 4

In a large mixing bowl, whisk together the ricotta cheese, remaining sugar, eggs, egg yolks, vanilla extract, orange zest, lemon zest, orange blossom water, and cinnamon until smooth. Fold in the cooled wheat mixture and the candied citrus peel.

Step 5

Preheat your oven to 180°C (350°F). Butter and flour a 28-cm (11-inch) round tart pan.

Step 6

Roll out 2/3 of the chilled pastry dough on a floured surface and line the tart pan with it, trimming the edges. Pour the filling into the pastry shell, spreading it evenly.

Step 7

Roll out the remaining dough and cut it into strips to create a lattice pattern over the filling.

Step 8

Bake the pie in the preheated oven for 80-90 minutes, or until the filling is set and the pastry is golden brown.

Step 9

Allow the pie to cool completely before serving. For the best flavor, let it rest for a day to allow the flavors to meld together.

Step 10

Dust with powdered sugar before serving, if desired. Enjoy this delightful Easter tradition with family and friends!

Nutrition Facts

Serving size	(2372.7g)

Amount per serving	% Daily Value*
Calories	5954.2

Total Fat 258.7g	0%
Saturated Fat 146.7g	0%
Polyunsaturated Fat 0.3g
Cholesterol 2584.3mg	0%
Sodium 1113.9mg	0%
Total Carbohydrate 795.0g	0%
Dietary Fiber 19.8g	0%
Total Sugars 475.5g
Protein 153.9g	0%

Vitamin D 506.0IU	0%
Calcium 2743.1mg	0%
Iron 25.3mg	0%
Potassium 2044.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.0%

Protein: 10.1%

Carbs: 51.9%