Ingredients

• 5 cups water
• 0.5 cups whole wheat berries
• 6 large eggs
• 1 cup white sugar
• 1.5 pounds ricotta cheese
• 1 , 8-ounce
• 2 teaspoons grated orange zest
• 1 teaspoon grated lemon zest
• 1 teaspoon vanilla extract
• 0.5 teaspoons ground cinnamon
• 1 tablespoon unsalted butter
• 1 teaspoon salt
• 2 , 14.1-ounce
• 2 tablespoons confectioners' sugar for dusting

Instructions

1. 1 Bring water to a boil in a large saucepan over medium low heat; pour in wheat and boil for 40 minutes.
2. 2 Meanwhile, beat eggs in a large bowl with an electric mixer while gradually adding in 1 cup sugar. Mix in ricotta, candied fruit, orange zest, lemon zest, vanilla extract, and cinnamon.
3. 3 When wheat is ready, drain in a colander and rinse with warm water. Place 3/4 cup of cooked wheat in a small bowl; stir in butter and salt until butter is melted, then stir wheat mixture into ricotta mixture along with remaining cooked wheat berries.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Line two 9-inch pie pans with pastry. Cut remaining pastry into 1/2-inch wide strips for tops of pies. Spoon 1/2 of the filling into each pan; cover with pastry strips to form a lattice pattern. Crimp edges.
6. 6 Bake in the preheated oven until crust is golden brown, about 45 minutes. Sprinkle each pie with 1 tablespoon sugar and allow to cool at room temperature. Chill overnight before serving.

Nutrition per serving