Neapolitan Ricotta And Wheatberry Pie
Serves: 4
Irwin Berge
1 January 1970
Based on User reviews:
41
Spice
47
Sweetness
49
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2.25 cups
All-Purpose Flour (plus 3 tablespoons)1 cup
Sugar1 tsp
Baking Powder1 tsp
Salt4 cups
Water (cold)4 large
Egg Yolk1 tbsp
Cornstarch1.25 cups
Milk1 tsp
Vanilla450 g
Ricotta (fresh)1.25 tsps
Orange Zest (finely grated fresh)1 tsp
CinnamonDirections:
1
Cover wheat berries with cold water in a bowl, then chill, covered, 8 to 12 hours
2
Drain in a sieve and rinse
3
Cover wheat berries with cold water in a bowl, then chill, covered, 8 to 12 hours
4
Drain in a sieve and rinse
5
Make pastry while wheat berries soak: Sift together 2 1/4cups flour, 1/4 cup sugar, baking powder, and 1/2teaspoon salt
6
Blend in 1 1/4sticks butter (1/2 cup plus 2 tablespoons) with a pastry blender or your fingertips until mixture resembles coarse meal
7
Add 2 whole eggs and stir with a fork until a crumbly dough forms
8
Turn dough out onto a work surface
9
Divide in half and with heel of your hand smear each piece of dough twice with a forward motion to help distribute fat
10
Gather dough and form into 2 disks
11
Chill, wrapped in plastic wrap, until firm, at least 1 hour
12
Sift together 2 1/4cups flour, 1/4 cup sugar, baking powder, and 1/2teaspoon salt
13
Blend in 1 1/4sticks butter (1/2 cup plus 2 tablespoons) with a pastry blender or your fingertips until mixture resembles coarse meal
14
Add 2 whole eggs and stir with a fork until a crumbly dough forms
15
Turn dough out onto a work surface
16
Divide in half and with heel of your hand smear each piece of dough twice with a forward motion to help distribute fat
17
Gather dough and form into 2 disks
18
Chill, wrapped in plastic wrap, until firm, at least 1 hour
19
Make filling: Bring soaked wheat berries and cold water to a boil in a 2-quart saucepan, then reduce heat and simmer, covered, until wheat berries are tender, about 1 1/2 hours
20
Add remaining 1/2 teaspoon salt and simmer 5 minutes more
21
Drain in sieve and rinse under cold water until cool
22
Drain well
23
Whisk together 2 yolks and 1/4 cup sugar, then whisk in cornstarch and remaining 3 tablespoons flour until smooth
24
Bring milk to a boil in a small heavy saucepan, then gradually add hot milk to yolks, whisking
25
Pour custard into saucepan and bring to a boil over moderately low heat, whisking constantly (custard will get very thick), then boil, whisking, 1 minute
26
Remove from heat and whisk in vanilla and remaining 1/4 stick (2 tablespoons) butter
27
Transfer pastry cream to a bowl and chill, its surface covered with wax paper
28
Beat together ricotta and remaining 1/3 cup sugar with an electric mixer at medium speed until sugar is dissolved, about 3 minutes
29
Beat in flower water, pastry cream, and remaining 2 yolks, then stir in zest, citron, cinnamon, and wheat berries
30
Bring soaked wheat berries and cold water to a boil in a 2-quart saucepan, then reduce heat and simmer, covered, until wheat berries are tender, about 1 1/2 hours
31
Add remaining 1/2 teaspoon salt and simmer 5 minutes more
32
Drain in sieve and rinse under cold water until cool
33
Drain well
34
Whisk together 2 yolks and 1/4 cup sugar, then whisk in cornstarch and remaining 3 tablespoons flour until smooth
35
Bring milk to a boil in a small heavy saucepan, then gradually add hot milk to yolks, whisking
36
Pour custard into saucepan and bring to a boil over moderately low heat, whisking constantly (custard will get very thick), then boil, whisking, 1 minute
37
Remove from heat and whisk in vanilla and remaining 1/4 stick (2 tablespoons) butter
38
Transfer pastry cream to a bowl and chill, its surface covered with wax paper
39
Beat together ricotta and remaining 1/3 cup sugar with an electric mixer at medium speed until sugar is dissolved, about 3 minutes
40
Beat in flower water, pastry cream, and remaining 2 yolks, then stir in zest, citron, cinnamon, and wheat berries
41
Assemble and bake pie: Preheat oven to 350°F
42
Roll out half of dough into a 13-inch round on a well-floured surface with a floured rolling pin
43
Fit dough into a 9-inch (24-centimeter) springform pan (dough is very tender and will crack)
44
Press dough against side of pan and patch any cracks
45
Chill
46
Lightly beat remaining egg
47
Roll out remaining dough into a 10-inch round and transfer to a baking sheet
48
Brush dough with some of egg, then cut into 10 (1-inch) strips with fluted pastry wheel
49
Spoon filling into chilled pie crust (filling will not reach top of crust)
50
Arrange 5 dough strips vertically on filling (1 inch apart), pressing ends of strips into crust
51
Arrange remaining 5 strips over them in same manner to form a diagonal lattice
52
Trim crust 1/2 inch from top of filling, then fold over lattice
53
Brush edge with some of egg
54
Bake pie in middle of oven until pastry is golden and filling is puffed and set, about 1 1/2 hours, covering top of pie with foil after 50 minutes to prevent over-browning
55
Transfer to a rack to cool
56
Run a thin knife around edge of pie and remove side of pan
57
Chill pie at least 2 hours
58
Bring to room temperature before serving
59
Preheat oven to 350°F
60
Roll out half of dough into a 13-inch round on a well-floured surface with a floured rolling pin
61
Fit dough into a 9-inch (24-centimeter) springform pan (dough is very tender and will crack)
62
Press dough against side of pan and patch any cracks
63
Chill
64
Lightly beat remaining egg
65
Roll out remaining dough into a 10-inch round and transfer to a baking sheet
66
Brush dough with some of egg, then cut into 10 (1-inch) strips with fluted pastry wheel
67
Spoon filling into chilled pie crust (filling will not reach top of crust)
68
Arrange 5 dough strips vertically on filling (1 inch apart), pressing ends of strips into crust
69
Arrange remaining 5 strips over them in same manner to form a diagonal lattice
70
Trim crust 1/2 inch from top of filling, then fold over lattice
71
Brush edge with some of egg
72
Bake pie in middle of oven until pastry is golden and filling is puffed and set, about 1 1/2 hours, covering top of pie with foil after 50 minutes to prevent over-browning
73
Transfer to a rack to cool
74
Run a thin knife around edge of pie and remove side of pan
75
Chill pie at least 2 hours
76
Bring to room temperature before serving