Ingredients
190 g cooked wheat berries
180 ml milk
30 g unsalted butter
2 lemons, zested, divided
425 g pastry for a 23-cm double crust pie
425 g sheep's milk ricotta cheese
420 g white sugar
2 eggs
2 egg yolks
30 ml orange flower water, divided
5 ml vanilla extract
5 ml ground cinnamon
115 g candied orange peel, diced
1 egg, lightly beaten
15 g confectioners' sugar
Directions
Step 1
In a saucepan over medium heat, combine cooked wheat berries, milk, butter, and zest of 1 lemon. Cook for about 10 minutes until creamy. Remove from heat and let it cool.
Step 2
Preheat the oven to 200°C. Grease an 11-inch springform or aluminum pan and line it with one pastry crust.
Step 3
In a food processor, combine ricotta cheese, sugar, eggs, egg yolks, 1 tablespoon of orange flower water, vanilla extract, and cinnamon. Blend until smooth. Mix in the remaining lemon zest and orange peel. Gently fold in the wheat berry mixture and pour it over the bottom crust.
Step 4
Roll out the remaining pastry crust and cut it into 1/2-inch wide strips. Create a lattice pattern on top of the pie and brush with beaten egg.
Step 5
Bake in the preheated oven for about 1 hour, until the filling is cooked through and the top is lightly browned. Transfer the pie to a wire rack and let it cool for approximately 30 minutes.
Step 6
Carefully remove the pie from the pan and place it on a serving plate. Dust with confectioners' sugar.