Recipe by PAMSTER2
"This fruity ricotta and wheat pie is dense and moist and very good. A real Italian treat for Easter."
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whole wheat berries
1 (8 ounce) package
mixed candied fruit
1 1/2 pounds
grated lemon zest
grated orange zest
pastries for 9-inch lattice-top pies
confectioners' sugar for dusting
My sister and I thought we lost my grandmother's recipe when she died only to find it here. I did not add the candied fruit and baked it in a larger spring form pan for 1 hr. It was perfect!
I made this pie with a few changes. I used a frozen deep dish pie crust with no top, cooked pearl barley instead of wheat berries and added roasted pine nuts to the mix. I also cooked it a little longer than the recipe calls for. It turned out great! Even my italian mother-in-law loved it. Now I can bring the Easter Pie to family gatherings with confidence!
This is really an excellent recipe. I used a 9" deep dish pan, and it was the perfect amount.
So glad to see this recipe which is very similar to my grandmother's who was from Naples, Italy. The only thing different that she used to add was chocolate chips. It was her own personal preference. Very nice recipe and tribute to our Italian heritage for the holidays.
A big tradition in a Neapolitan house. Expensive if you can find it in the bakery. The first time I ever had Easter "wheat pie" I had no idea of how to make it or how to prepare the wheat berries, so guessing, I used shredded wheat! It tasted the same. Make sure you really cook those wheat berries if you use them. Hard berries ruined my next try!-I think I'll use my presser cooker to cook the wheat.
My stepdad always longs for Grain Pie for Easter but the high prices and long lines from the stores made me search for an option. This recipe was a great choice. He loved the pie and especially that I made it myself!
So nice that someone thought to share this recipe. A very traditional pie at Easter. My family makes this recipe also, but we also add in Pepperoni (chopped) and freshly ground black pepper. Gives it a great flavor.
Every family has variations to this recipe because it was considered a "poor man's pie" many years ago. People used whatever they had on hand in the house or whatever they could afford.
I've found that no matter how many different versions of meat,this is a wonderful pie and a great tribute to our Italian ancestors.
Thank you so much for sharing this recipe.
P.S. My Mom always makes her's using a homemade "bread" instead of pie crust.
Two layers of the bread dough as substitution for the pie crust.
A little bit more work as it is a yeast dough and does have to rise (just once).
I personally like the pie crust version.
(and it is a lot easier too)
I am also one who did not have a recipe for this dish I grew up with. Last Easter, I wanted to make it for my friends and I stumbled upon this recipe, which may even be better then my grandmother's. *shhh* The chewy whole wheatberries are a great touch. I also left out the candied fruit...after a lifetime of picking it out, I was not about to put it in my own pie!
It was a big hit last year, and everyone is looking forward to it again at Easter brunch!
* Percent Daily Values are based on a 2,000 calorie diet.
Easter Grain Pie
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 454
** Calories from Fat: 209
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