About this recipe: A wonderful Easter treat, which originates from Italy. Wheat berries are cooked until tender, then baked in a shortcrust pastry case with ricotta, crystallised fruit, sugar, eggs, lemon zest and orange zest. It's deliciously moist, creamy and dense.
My sister and I thought we lost my grandmother's recipe when she died only to find it here. I did not add the candied fruit and baked it in a larger spring form pan for 1 hr. It was perfect! - 02 Apr 2005 (Review from Allrecipes US | Canada)
I made this pie with a few changes. I used a frozen deep dish pie crust with no top, cooked pearl barley instead of wheat berries and added roasted pine nuts to the mix. I also cooked it a little longer than the recipe calls for. It turned out great! Even my italian mother-in-law loved it. Now I can bring the Easter Pie to family gatherings with confidence! - 06 Apr 2008 (Review from Allrecipes US | Canada)
So glad to see this recipe which is very similar to my grandmother's who was from Naples, Italy. The only thing different that she used to add was chocolate chips. It was her own personal preference. Very nice recipe and tribute to our Italian heritage for the holidays. - 19 Mar 2011 (Review from Allrecipes US | Canada)