Pastiera (Italian Easter Tart) - cooking recipe

Ingredients

1 1/8 cups cooked wheat berries
3/4 cup milk
2 tablespoons unsalted butter
2 lemons, zested, divided
1 (15 ounce) package pastry for a 9-inch double crust pie
1 (15 ounce) container sheep's milk ricotta cheese
1 3/4 cups white sugar
2 eggs
2 egg yolks
2 tablespoons orange flower water, divided
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
4 ounces candied orange peel, diced
1 egg, lightly beaten
1 tablespoon confectioners' sugar

Preparation

Combine cooked wheat berries, milk, butter, and zest of 1 lemon in a saucepan over medium heat. Cook, stirring often, until creamy, about 10 minutes. Remove from heat and let cool.
Preheat the oven to 400 degrees F (200 degrees C). Grease an 11-inch springform pan or aluminum pan and line with one of the pastry crusts.
Combine ricotta cheese, sugar, eggs, egg yolks, 1 tablespoon orange flower water, vanilla extract, and cinnamon in the bowl of a food processor; mix until smooth. Mix in remaining lemon zest and orange peel. Fold in wheat berry mixture and pour over the bottom crust.
Roll out remaining pastry crust and cut into 1/2-inch wide strips. Place on top of the pie in a lattice pattern and brush with beaten egg.
Bake in the preheated oven until filling is cooked through and top is lightly browned, about 1 hour. Remove from oven and place on a wire rack. Cool for about 30 minutes.
Remove pie carefully from the pan and place on a serving plate. Dust with confectioners' sugar.