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Crust: Cream butter and sugar.
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Add flour, baking powder and vanilla.
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Blend with a fork.
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Add eggs and water.
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Work with hands until dough is manageable.
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Turn onto a lightly floured board and knead until smooth.
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Form into a ball, put in a bowl, cover and chill overnight.
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The next day, divide dough into 4 parts, 2 larger than the others.
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Roll the large pieces between floured waxed paper into large discs about 1/8-inch thick.
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Line 2 (10-inch) pie pans with dough.
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Roll out smaller pieces of dough about 1/3-inch thick and cut into 3/4-inch strips for lattice toppings.
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Refrigerate until ready to use.
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Filling: Prepare wheat.
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Cover with fresh water, add 1 teaspoon salt and bring to a boil uncovered (stir frequently to prevent sticking).
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Drain water and add 1/2 cup scalded milk, 1 teaspoon sugar, and boil for 5 minutes.
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Add orange peel, mix and allow to cool.
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Put ricotta in large bowl, put sugar on top and let stand for 5 minutes.
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Do not mix with an electric appliance, mix well with a wooden spoon.
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Beat eggs and add to ricotta mixture.
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Add orange marmalade, and orange blossom water.
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Add cooked wheat.
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Set aside and make custard.
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Heat 1 cup milk and butter in a saucepan.
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Add 1/2 cup cold milk to dry ingredients, stir until smooth and then add this to hot milk and butter in saucepan.
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Stir constantly until thick.
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Take 2 slightly beaten eggs and add 1/4 cup of hot mixture to eggs.
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Cook on low for 2 minutes.
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Let cool and add a teaspoon of vanilla.
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Add this back to ingredients in saucepan.
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You will have a thick custard, fold custard into the ricotta mixture gently.
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Pour filling into the piecrust.
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Then put a lattice piecrust on top.
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Brush with milk and put in oven at 350 degree for 1 hour or until the middle is firm.
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Put in refrigerator overnight and serve cold.
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The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in Food Networks kitchens.
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Therefore, Food Network cannot attest to the accuracy of any of the recipes.
