Wheat Pie Recipe for Easter

by Melody Kettle

Here's the recipe for my grandmother's favorite Easter Pie.  Enjoy!

Yield: 1 large 10 inch pie and 4 small pies

Italian Dough for Crust

6 cups flour

4 tsp baking powder

4 Eggs (separated)

Salt and pepper to taste

2 Tbls Crisco

2 Tbls Vegetable Oil

Mix Crisco, oil and eggs.  Add flour and warm water to form a ball.  Then knead.  Allow to rest. Then roll out.

For the filling:

1/2 lbs shelled wheat

2 cups sugar

6 large eggs separated

1 cup scalded milk (allow to cool)

grated orange rind, and juice

juice of lemon

2 tsp cinnamon

2 tsp vanilla

3 lbs ricotta cheese

2 Tbls flour

1/4 cup chopped walnuts

1/4 cup citron

Soak wheat overnight then place in large pot and cook for about 1 1/2 hours or until soft.  Rinse and drain well.  Mix all ingredients, then fold in beaten egg whites last. 

Pour into pie shells.

Bake at 400 degrees for 20 minutes. Lower oven temperature to 325 degrees and bake until golden brown.