Method

Prepare the Crust

In a large bowl, combine flour, butter, sugar, eggs, and orange zest. Mix quickly to form a rough dough.

Knead the dough gently on a floured surface until smooth. Form into a ball, wrap in plastic, and refrigerate for at least 30 minutes.

Cook the Wheat Mixture

Combine cooked wheat, milk, and butter in a saucepan. Heat over medium, stirring until thickened (similar to a loose custard). Cool completely.

Prepare the Ricotta Filling

Pass ricotta through a fine mesh strainer for a creamy texture.

Mix ricotta, sugar, eggs, vanilla, orange blossom water, and candied peel. Stir in the cooled wheat mixture and chocolate chunks.

Assemble the Pie

Preheat the oven to 200°C (395°F). Grease and flour your pie dish.

Roll out two-thirds of the dough to line the dish, leaving overhang. Add the filling.

Roll out the remaining dough and cut into strips. Arrange them in a lattice over the filling. Trim edges.

Bake

Bake on the middle rack for about 1 hour, until the top is golden.

Cool completely, then let the pie rest at room temperature overnight.

Serve

Dust with powdered sugar before slicing and serving.

Variations

Rice Substitute: Replace wheat with cooked arborio rice simmered in milk until soft.

Pasta Version: Use angel hair pasta boiled briefly, then soaked in milk.

Bread Alternative: Soak stale bread in milk and use it in place of the wheat mixture.

Dietary Needs: For gluten-free, use gluten-free flour and replace wheat with rice.