Ingredients
1.2 liters water
120 g whole wheat berries
6 eggs
200 g white sugar
680 g ricotta cheese
225 g mixed candied fruit
2 tsp grated orange zest
1 tsp grated lemon zest
1 tsp vanilla extract
2.5 g ground cinnamon
15 g unsalted butter
5 g salt
2 pastries for 9-inch lattice-top pies
30 g confectioners' sugar for dusting
Directions
Step 1
In a large saucepan over medium-low heat, bring the water to a boil. Add the wheat berries and boil for 40 minutes.
Step 2
In a large bowl, beat the eggs with an electric mixer while gradually adding 200g of sugar. Mix in the ricotta, candied fruit, orange zest, lemon zest, vanilla extract, and cinnamon.
Step 3
Once the wheat berries are cooked, drain and rinse them with warm water. Transfer 180g of the cooked wheat to a small bowl, stir in the butter and salt until the butter is melted, then add this mixture to the ricotta mixture along with the remaining cooked wheat berries.
Step 4
Preheat the oven to 190°C (375°F).
Step 5
Line two 9-inch pie pans with pastry. Cut the remaining pastry into 1/2-inch wide strips for the tops of the pies. Divide the filling evenly between the two pans. Cover each pie with pastry strips to form a lattice pattern. Crimp the edges.
Step 6
Bake in the preheated oven until the crust is golden brown, about 45 minutes. Sprinkle each pie with 15g of sugar and allow them to cool at room temperature. Chill overnight before serving.