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ITALIAN WHEAT PIE
ITALIAN WHEAT PIE
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PrintINGREDIENTS
- 1/2 lb wheat (soak over night), cook next morning with a peeled orange until tender. LIKE YOU WOULD RICE (remove seeds from orange) I USE TWO ORANGES CUT UP) IF THERE IS WATER LEFT DRAIN AND COOL
DIRECTIONS
6 EGGS BEATEN ,
ADD 2 cups of sugar
small jigger of wishey or oranger juice
1/4 cup of Rum
2 teas of vanilla
1 1/2 cups of ricotta
1 small bottle of maraschino cherries cut in half
2 slices of citrons cut in small pieces (I don't like citrons so i don't use them)
Dough
2 cups of flour
7 tbsp.butter
1/2c sugar
1egg and 1 egg yoke
Pinch of salt
Pinch of GRATED LEMON PEEL
MIX FLOUR AND SUGAR. STIR IN MIX IN SALT AND PEEL. CUT IN THE BUTTER UNTIL MIXTURE RESEMBLES COARSE MEAL. MIX IN EGG AND EGG YOKE TO FORM A SOFT DOUGH. PAT HALF THE DOUGH EVENLY IN A 10" PIE PLATE DISH (A LITTLE TIP i COAT THE BOTTOM CRUST WITH EGG WHITE TO KEEP FROM GETTING SOGGY)
COMBINE FILLING, ADD TO PIE CRUST,ROLL REMAINING PIE CRUST INTO STRIPS AND CRISS CROSS ON TOP OF FILLING. CRIMP EDGES
BAKE 350 DEGREES FOR APPOX 50 T AN HR. ALL OVENS ARE DIFFERENT SO KEEP CHECKING AFTER 50 MIN.
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