Thursday, April 17, 2014

Neapolitan Wheat Berry Pie

I've had this recipe since the early 80's and I've served it for Easter and Christmas.
It's a traditional Neapolitan dessert. It's a bit decadent for the average baker, but your guests will think you created something very elegant.

Here's what you'll need:
1 - 9" or 10" Spring Form Pan

Filling ingredients:

1/2 C Wheat Berries ( 8 hours in advance of making the pie, place in a bowl and cover them completely with water. Cover the bowl, refrigerate for at least 8 hours).
1/2 C  (1 stick) Butter, cubed
1 tsp Orange Zest
1 pound Ricotta Cheese
4 Eggs, beaten
2/3 C granulated Sugar
2 TBS Orange-Flower Water
3/4 tsp Cinnamon
2 oz. Finely Chopped Orange Peel
2 oz. Finely Chopped Lemon Peel

Dough ingredients:

3 C flour
1/2 tsp cinnamon
1/2 tsp salt
3/4 C (1 1/2 sticks) Butter, room temperature
1 C Powdered Sugar
1 Egg
2 Egg Yolks
2 tsp Orange-Flower Water

In a small bowl:
Whisk and set aside.

Directions for Dough:

In a Stand Mixer with a paddle attachment:
Powdered Sugar
Beat 3 minutes until smooth and creamy
Egg and Egg Yolks
Orange-Flower Water
Mix well
Gradually add Flour mixture on low speed until well combined.

Divide the Dough into 4 equal parts.
Form one part into a 3" round disc, wrap in plastic wrap
Form the remaining dough into a 6" round disc, wrap in plastic wrap.
Refrigerate Dough for 1 hour.

Directions for Filling:

In a saucepan:
Drain the Wheat Berries and cover them with fresh water.
Cover and simmer for 30 minutes.
Drain and place in a medium bowl.
Stir in Butter and Orange Zest.
Set aside and cool completely

In a large mixing bowl:
Ricotta Cheese
Orange-Flower Water
Candied Orange and Lemon Peel
Whisk well
Fold in Wheat Berries, set aside


Roll out the large disc on a floured surface and form a 14" round.
Place it into the Spring Form Pan, pressing the bottom and sides to fit.
Refrigerate 30 minutes.

Spoon the filling into the crust.
Roll out the smaller disc into a 10" round.
Cut into strips and create a lattice top on the pie.

Bake at 350 degrees for 1 to 1 hour and 15 minutes.
The crust should be golden brown.
Remove pan from oven and place on a cooling rack for 10 minutes.
Remove Pie from the Spring Form Pan.
Transfer to a cooling rack and cool completely.

Peace in the Kitchen!

No comments:

Post a Comment