ITALIAN WHEAT PIE


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Member since 2006
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Serves | Prep Time | Cook Time

Why I Love This Recipe

Hi I live in East Rutherford and I have a great recipes from one of the real old timers. Here it is


Ingredients You'll Need

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.


Questions, Comments & Reviews



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