Pastiera di Grano
from Sticky, Gooey, Creamy, Chewy
For the crust:
2 cups unbleached all purpose flour, sifted
1/2 cup sugar
1/4 tsp salt
1/2 cup cold butter, cut into small cubes
2 egg yolks
1 tsp orange zest
1tsp lemon zest
1-2 tbsp milk

For the filling:

1 1/2 cups uncooked barley (not the quick cooking kind)
2-3 cups of milk
2 tbsp sugar
2 lbs ricotta
1 1/2 cups sugar
zest of 1 lemon and 1 orange
2 tbsp orange flower water
1 tsp rose flower water
1 tsp vanilla
8 egg yolks, lightly beaten
8 egg whites, beaten to stiff peaks with 2 tbsp sugar
Confectioner's sugar for dusting

To make the dough:

Pulse flour, sugar and salt in the food processor until blended. Add butter and blend until the mixture resembles a coarse meal. Add egg yolks, 1 tbsp milk and citrus zests, and pulse until dough comes together and pulls away from the sides of the bowl. If dough is too dry, add a little more milk. Wrap in plastic and chill for at least 1/2 hour.

To make the filling:

In a medium sauce pan, cook the barley according to the directions on the box. Make sure it still has a little "bite" to it. While still in the same sauce pan, stir in 2 tbsp sugar and 1/2 of the orange and lemon zest. Add enough milk just to cover the barley. Bring to a boil and immediately lower to a simmer. Continue to simmer until the milk has been absorbed. Set aside to cool.

In a large bowl, mix together the ricotta, sugar, remaining zest, orange flower water and rose flower water. Add the egg yolks and beat until smooth. Fold in the barley. Gently fold in the egg whites into the ricotta mixture

To assemble the pastiera:

Roll out 2/3 of the dough into a 12-inch round on a lightly floured surface. Roll out the other 1/3 of the dough and cut into 1-inch strips.

Butter a 9-inch pie plate, then line it with 12-inch round of dough, leaving at least 1/2-inch hanging over the edge of the pan.

Pour in the pie filling.

Form a lattice over the pie's top with the dough strips and seal by pinching around the edges.

Bake at 350 degrees F. for 1 hour or until golden brown, being careful not to overcook and dry out the pie.

Cool, and dust with confectioners' sugar.