Neapolitan Easter Pie from The Modern Baker by Nick Malgieri

Name: Neapolitan Easter Pie from The Modern Baker by Nick Malgieri
Ingredients: 1 teaspoon orange flower water; ⅓ cup candied orange peel, cut into ¼-inch (6-mm) dice; 2 large eggs; 1 double batch Sweet Tart Dough, half lining a 9-inch (23-cm) pie pan, unbaked, the other half rolled into a 9-inch (23-cm) square and chilled; Wheat Berries; 1 large egg yolk; ½ cup milk; 1 large egg; ¼ teaspoon salt; ¼ cup sugar; 2 tablespoons all-purpose flour; 1½ quarts (6 cups) cold water; Ground cinnamon for sprinkling; 1 cup (about 8 ounces/225 grams) whole-milk ricotta; ½ cup hulled white wheat berries; Pastry Cream

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The official Italian name of this pie is Pastiera Napoletana, though many Italian Americans also refer to it as Pizza di Grano, or grain pie. It’s a sweet crust filled with ricotta, pastry cream,...

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Ingredients

1 teaspoon orange flower water
⅓ cup candied orange peel, cut into ¼-inch (6-mm) dice
2 large eggs
1 double batch Sweet Tart Dough, half lining a 9-inch (23-cm) pie pan, unbaked, the other half rolled into a 9-inch (23-cm) square and chilled
Wheat Berries
1 large egg yolk
½ cup milk
1 large egg
¼ teaspoon salt
¼ cup sugar
2 tablespoons all-purpose flour
1½ quarts (6 cups) cold water
Ground cinnamon for sprinkling
1 cup (about 8 ounces/225 grams) whole-milk ricotta
½ cup hulled white wheat berries
Pastry Cream