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EASTER WHEAT PIE/SHELLED WHEAT
- 1/2 pound dry soft wheat, Ziyad Shelled Wheat
- 1 1/2 cups sugar
- 6 eggs
- 1 tsp vanilla
- 1/2 tsp orange extract
- 1/2 cup milk
- 1 lb ricotta cheese
General Instructions on preparing the 1/2 lb dry soft wheat (cover with water and boil 15 minutes.)
Let soak 24 hours.
Prepare wheat by covering drained wheat with 3 cups of water and boil 2-3 hours till nice and soft.
This is part of a recipe for Easter Wheat Pie.
Easter Wheat Pie recipe:
Make pastry dough for 2 crust pie.
Line a 10-inch deep dish pie plate with pastry dough. Roll remaining dough into strips for lattice topping.
Wheat 1/2 lb dry soft wheat (cover with water and boil 15 minutes. Let soak 24 hours. Drain. (I used hard wheat) 1 tsp salt 1/2 cup milk 2 tsp. sugar 2 Tbsp. grated orange peel
Prepare wheat by covering drained wheat with 3 cups of water and boil 2-3 hours till nice and soft. Add milk, 2 tsp. sugar and orange peel and boil 5 minutes more, covered, stirring to prevent sticking.
Drain and set aside.
3 cups ricotta cheese (approx. 1 lb.) 1 1/2 cups sugar 6 egg yolks, beaten 4 egg whites, beaten stiff 1 tsp. vanilla 1/2 tsp. orange extract (lemon) Beat ricotta and sugar together.
Add the 6 egg yolks, vannila and orange flavor. Stir in prepared wheat. Add beaten egg whites. Turn into pastry shell. Arrange strips of pastry dough criss-cross over filling to make lattice top.
Roll bottom edge of overhang up over strips at edge and flute.
Bake at 350ºF about an hour (75 min.) till knife inserted in center tests clean.
If browning too fast, place a piece of foil lightly over pie and finish baking.