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Easter Grain Pie

  • Sweet
  • 1 hr 30 mins
  • Serves 16
  • Medium



If you love Italian textures, have a sweet tooth and like fancied versions of pies, then this Easter Grain Pie is the perfect delight for you. The flavors within the dish are very Italian and the blend of vanilla and lemon perfectly compliment the accents of rice, eggs, milk and sugar to form a delightful pie.

The final recipe that you have on your dish is worth the taste and will be a great addition to your dinner table. The dish can take more than a day to make, so do plan in advance.

Health Benefits :

The Easter Grain Pie is a full course meal. The wheat content and all other sweeteners make the pie delicious and healthy. The fibers in the pie make for a healthy life and the feeling of being full for longer.

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How to Make Easter Grain Pie

  1. Put water to boil inside a large saucepan. Pour in the wheat inside the water and keep it to boil for 40 minutes.
  2. As the wheat is cooking, beat the eggs inside a large bowl and add 1 cup of sugar to them.
  3. Mix the concoction inside a small bowl and mix with salt and shortening. Keep stirring until the shortening is melted.
  4. Add fruit, ricotta, cinnamon, orange rind, lemon rind and vanilla extract to the mixture.
  5. Rinse the wheat in warm water when ready.
  6. Place ¾ cup of cooked wheat inside a bowl and mix with salt and shortening. Stir until your shortening is melted.
  7. Stir the wheat mixture into the mixture from ricotta and with the rest of the wheat berries
  8. Preheat oven at 375 degrees F
  9. Line two pie pans measuring 9 inch with pastries. Cut the left over pastries into strips for the top of the pie.
  10. Back in the preheated oven for around 45 minutes. Sprinkle each pie with 1 spoon of sugar and keep at room temperature. Chill overnight for flavorsome bites in the morning.


Making Easter Grain Pies is one tradition that is being lost over time. Youngsters have stopped making and devouring this delicious pie and only the elderly can relate to the effort they put into it and how much they enjoyed it.

Paulo Ricci

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