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1
Place the grano in a medium saucepan and cover with water until it is thoroughly immersed.
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2
Let it soak at room temperature for 24 hours.
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3
To prepare the pie shell, combine the flour and sugar in a medium bowl and toss them together.
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4
Add the 3 eggs, mixing them in well, but with a light touch to avoid overworking the dough.
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5
Once the dough begins to crumble into pea-size pieces, add the butter, using your fingertips to incorporate.
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6
If the dough feels dry and is difficult to work, add a little cold water, 1 teaspoon at a time, until you are able to easily form the dough into a ball.
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7
Wrap the ball of dough in plastic wrap and refrigerate for at least 10 minutes.
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8
When the dough is chilled, remove it from the refrigerator.
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9
Sprinkle your work surface with flour and divide the dough in half, reserving one half of the dough for the lattice topping.
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10
Roll out one half with a rolling pin until it forms a 12-inch circle, approximately 1/4 inch thick.
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11
Fold the circle in half, place it in a deep-dish 10-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
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12
Using your thumb and index finger, crimp the edges of the pie shell.
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13
To prepare the filling, strain the water from the saucepan.
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14
Add new water, once again thoroughly covering the wheat.
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15
Place the saucepan on the heat and boil the wheat for 30 to 40 minutes, or until the wheat is tender and cooked through.
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16
Drain the water from the pan.
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17
Add 1 cup of the sugar, the vanilla, and cinnamon, stirring them into the soaked wheat.
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18
Set aside, letting the wheat mixture cool to room temperature while you prepare the rest of the filling.
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19
Preheat the oven to 350F.
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20
In a large bowl, using an electric mixer on medium speed, beat the 10 eggs until they are lightly beaten.
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21
Add the ricotta and the remaining 1 cup sugar and mix, stopping often to scrape the sides of the bowl.
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22
If you want to add raisins to this recipe, add them into the mixture now.
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23
Add the cooled wheat mixture and mix on medium again until all the ingredients are well combined.
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24
To assemble the pie, pour the filling into the pie shell, distributing it evenly.
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25
Roll out the second half of the dough, again to about 1/4-inch thickness.
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26
Using a sharp knife or a pastry wheel, cut the round into 3/4-inch strips.
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27
Place the strips over the top of the pie filling, lattice style, so that the edges of the strips meet the crimped edges of the pie shell.
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28
Ultimately, you want to create a checkerboard effect, with the lattice strips placed both vertically and horizontally across the pie.
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29
To bake, place the pie plate on a baking sheet and bake for 20 minutes.
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30
Rotate the pie 180 degrees for even browning.
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31
Bake for 25 more minutes, or until the pie is firm in the middle.
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32
Transfer the pie plate to a wire cooling rack and allow the pie to cool completely before serving.
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33
Italian Wheat Pie should be served cold or at room temperature.
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34
It can be stored in the refrigerator for up to 3 days.
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35
Grano is whole durum wheat and is characterized by its firm but chewy consistency.
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36
Prior to the popularity of pasta, grano served as a staple in Italian cooking.
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37
Soak grano in water overnight before using so that it can soften.
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38
Look for it at Italian specialty food shops and local grocery stores.
