Easter Pie

Easter Pie
Whole wheat berries give this pie recipe a sweet,nut-like flavor and slightly chewy texture. Cherries, ricotta cheese, cinnamon, orange, and lemon zest round out the filling of this make-ahead dessert.
Prep 20 m
Cook 45 m
Bake 50 m
Chill overnight in refrigerator



  1. 1 of 8 Bring 6 cups water to a boil. Add wheat berries and boil for about 45 minutes or until wheat is tender and most of water is absorbed. Stir occasionally. Drain.
  2. 2 of 8 Heat oven to 375 degrees F.
  3. 3 of 8 Beat eggs and sugar in a large bowl until light and fluffy, about 3 minutes. Stir in cherries, ricotta cheese, vanilla, cinnamon and orange and lemon zest.
  4. 4 of 8 Mix together 1 cup of the cooked wheat and the shortening until shortening melts. Stir into ricotta mixture; add salt.
  5. 5 of 8 Line two 9-inch pie plates with two single pie crusts. Cut remaining two pie crusts into 1-inch strips.
  6. 6 of 8 Spoon half of the pie filling into each pie plate. Arrange pastry strips on top of each pie in lattice fashion.
  7. 7 of 8 Bake at 375 degrees F for 45 to 50 minutes or until golden-brown and filling is set. If edges become too dark during baking, cover them with aluminum foil.
  8. 8 of 8 Remove from oven and allow to cool. Refrigerate overnight.
Nutrition Information for Easter Pie
Servings Per Recipe:
Per Serving: