Pastiera Di Grano - cooking recipe

Ingredients

Crust
2 cups all-purpose flour or 2 cups whole wheat flour
3/4 cup granulated sugar or 3/4 cup Splenda sugar substitute
1/2 cup unsalted butter or 3/4 cup vegetable oil
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 cup milk
Pastry Cream
1/2 cup sugar or 1/2 cup Splenda sugar substitute
1/4 cup cornstarch
1 teaspoon vanilla extract
2 egg yolks
1 quart milk
Filling
1 lb ricotta cheese
1/2 cup sugar
1 (12 ounce) can cooked wheat berries (found in Italian specialty shops)
dilute the wheat berries with 1 tablespoon milk
1 teaspoon orange flour water or 1 teaspoon orange juice
2 egg yolks
1 teaspoon vanilla extract
1/2 cup candied citron peel, finely diced
1/4 cup brandy (any kind)

Preparation

For the Crust:
Dissolve 1 teaspoon baking powder and 1 teaspoon vanilla extract in 1/4 cup of milk.
Mix all the ingredients well. Knead for 5 minutes on a lightly floured surface. Shape into a round disk 1/4 inch thick, wrap in plastic wrap, and refrigerate for 1/2 hour. Roll out the dough to fit into 12 1/2 X 1 1/2 inch pie tin.
For the Pastry Cream:
Beat the sugar, cornstarch, vanilla and egg yolks with a wire whisk in a large saucepan.
Place on medium heat, add the milk, and whisk until the mixture comes to a boil and thickens. Remove from heat and refrigerate. Meanwhile make the filling.
For the Filling:
Beat all the ingredients well. Fold in the pastry cream. Pour into a prepared pie tin. Bake for 1 hour at 350\u00b0F
Allow to cool. This can be frozen and thawed to room temperature before serving.