Neapolitan Easter Pie

Name: Neapolitan Easter Pie
Yield: Makes one 10-inch pie
Ingredients: 1/2 cup plus 2 tablespoons spring wheat berries (4 ounces); 2 cups milk; 1 cup water; 2 tablespoons unsalted butter; Pinch of salt; 1 1/3 cups (12 ounces) fresh ricotta cheese; 3/4 cup sugar; Vanilla Pastry Cream (page 338); 5 cups all-purpose flour, plus more for dusting; 2 teaspoons baking powder; Pinch of salt; 1 cup (2 sticks) unsalted butter, room temperature; 1 cup sugar; Finely grated zest of 1 orange; 3 large eggs, plus 1 large egg for egg wash

January 24, 2012

John Barricelli, an excellent baker, television host, and a longtime friend of Martha’s, learned to make this Italian grain pie, known as pastiera, from his grandfather. The wheat berries are fitting for the Easter holiday, as they symbolize rebirth and renewal. The grains get soaked in water overnight before they are cooked in milk. Afterward, they are mixed with ricotta cheese and pastry cream to make an exceptionally delicious filling. John sells the pies—and many other wonderful baked goods—at SoNo Bakery in South Norwalk, Connecticut.

Recipe notes

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