Pastiera (Italian Easter Pie)

Ingredients

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• 5 cups water
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• ½ cup whole wheat berries
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• 6 large eggs
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• 1 cup white sugar
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• 1 ½ pounds ricotta cheese
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• 1 (8-ounce) package mixed candied fruit
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• 2 teaspoons grated orange zest
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• 1 teaspoon grated lemon zest
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• 1 teaspoon vanilla extract
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• ½ teaspoon ground cinnamon
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• 1 tablespoon unsalted butter
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• 1 teaspoon salt
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• 2 (14.1-ounce) packages double-crust pie pastry, thawed
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• 2 tablespoons confectioners' sugar for dusting
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Instructions

1. 1
   Bring water to a boil in a large saucepan over medium low heat; pour in wheat and boil for 40 minutes.
2. 2
   Meanwhile, beat eggs in a large bowl with an electric mixer while gradually adding in 1 cup sugar. Mix in ricotta, candied fruit, orange zest, lemon zest, vanilla extract, and cinnamon.
3. 3
   When wheat is ready, drain in a colander and rinse with warm water. Place 3/4 cup of cooked wheat in a small bowl; stir in butter and salt until butter is melted, then stir wheat mixture into ricotta mixture along with remaining cooked wheat berries.
4. 4
   Preheat the oven to 375 degrees F (190 degrees C).
5. 5
   Line two 9-inch pie pans with pastry. Cut remaining pastry into 1/2-inch wide strips for tops of pies. Spoon 1/2 of the filling into each pan; cover with pastry strips to form a lattice pattern. Crimp edges.
6. 6
   Bake in the preheated oven until crust is golden brown, about 45 minutes. Sprinkle each pie with 1 tablespoon sugar and allow to cool at room temperature. Chill overnight before serving.