1/2 cup wheat berries, whole
Half a dozen large eggs
1 cup sugar, white
1-1/2 lbs ricotta cheese
8 ounces mixed candied fruit
1/2 tsp cinnamon, ground
1 tsp vanilla extract
1 tsp grated lemon rind
2 teaspoons grated orange rind
1 TBSP shortening
1 tsp salt
Pastry for two 9-inch pies with extra for lattice top
2 TBSP powdered sugar (confectioner’s sugar)
Pour 5 cups of water into a large pan and bring to a boil. Add wheat berries. Boil for about 40-45 minutes.
Meanwhile, crack eggs into a large bowl. Beat the eggs, gradually adding the white sugar. Stir in ricotta cheese, candied fruit, cinnamon and vanilla. Grate in the lemon and orange rinds.
Drain the cooked wheat and rinse with luke-warm water using a colander. Put a cup of the cooked wheat berries in a bowl with shortening and salt. Stir until the shortening melts. Mix together the ricotta mixture, the wheat mixture, and all the remaining cooked wheat berries.
Roll out the pastry and place in two 9-inch pie pans. Re-roll the left-over pastry into lattice strips for the tops. Divide the filling in half, and place half into each pan. Top with the pastry strips and crimp the edges.
Bake in a pre-heated 375-degrees Fahrenheit oven for 40-45 minutes. Crust should be golden and browned. Sprinkle with powdered sugar and allow to cool. Then place in the refrigerator overnight before serving. Refrigerate left-overs.