Tuesday, April 19, 2011

Cake Boss Italian Wheat Pie Recipes

Italian Wheat Pie

1 pound ricotta cheese
1 cup sugar
3 tablespoons orange blossom water
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
3 extra large eggs
1 pound cooked wheat berries, cooled (about 3 cups)
1 prepared Pasta Frolla
Pasta Frolla Ingredients:
2 sticks of butter, room temperature
1 cup sugar
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/2 teaspoon honey
1/16 teaspoon baking soda
1/16 teaspoon baking powder
1/4 cup water, room temperature
2 cups all purpose flour


Preheat oven to 350° F.
In a large bowl with a wooden spoon, or in a stand mixer at a low speed with a paddle attachment, incorporate the ricotta cheese, sugar, orange blossom water and citrus zest.
When incorporated add the eggs one at time, mixing until fully incorporated.
When the eggs are fully incorporated fold in the cooked wheat berries until well mixed.
Pour mixture into a pie shell with Pasta Frolla. Top with top crust, or lattice top, Bake until puffed, golden brown and set, but not hard, in the center, about 1 hour. Allow to cool completely to room temperature before serving.

Pasta Frolla Recipe:

In the bowl of stand mixer fit with a paddle attachment combine butter and sugar at medium spread until the butter begins to get fluffy, about 3 minutes. Scrape down the sides with a rubber spatula to fully incorporate sugar.
To bowl add lemon zest, vanilla, honey, baking soda and baking powder. Beat together for 1 minute to fully incorporate. Scrape down the side of the bowl again if necessary.
To bowl add the water. Beat at medium speed to work in the water and create a batter, about 2 minutes. Add the flour and mix until the dough comes together, about 1 minute. Be careful to not over mix.
Remove from bowl, form into a disc and wrap tightly in plastic wrap. Refrigerate for 30 minutes until well chilled.
When dough is read, separate 1/4 of the dough and set aside for the lattice topping. Roll out remaining dough to a 14-inch diameter and place in a 10-inch pie plate.
Roll out remaining dough to the same thickness and cut into 3/4-inch strips for a lattice topping.

Tip: If you want to give your pie crust a little flavor you can subsititute 1/2 cup almond or pistachio flour for 1/2 cup for all purpose flour in the pasta frolla recipe.

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