Grandma’s Wheat Pie with Less Sugar.
Creamy, fragrant, delicious.
Grandma’s Wheat Pie with Less Sugar is a more delicate and less sugary alternative to the classic pie, a recipe modified by my mom who prepared it for grandma Elvira 🙂 …grandma loved wheat pie, but over the years, to avoid diabetes, she could enjoy it only in smaller slices and with a recipe that reduced the sugar content. I am sharing it with you today because many have recently asked for it. Indeed, many of us prefer a diet with less sugar without completely giving up the sweets we love 🙂
Grandma’s Wheat Pie with Less Sugar is a creamy, fragrant, and delicious dessert like the classic pie but much more delicate and healthy because the sugar is halved, adding some extra aromas like citrus peel. A dessert that will win everyone over with its goodness without making you miss the sweeter original version too much 🙂
P.s. Reading the ingredients, you might think: but there’s a lot of sugar compared to a normal dessert. It’s true, as a dosage, but I assure you that it is very little, and to the taste, this pie will be lightly sweet. This is because you shouldn’t just read the sugar quantity, but the rest of the ingredients, and put the filling into almost 4.4 lbs of ingredients (totally sugar-free), 10.5 oz of sugar is very little. Then you will have 3 nice pies of at least 2.2 lbs each (you can easily make half the dose and make one in a 12-inch mold), and as you know, a portion of pie is a small slice, so the sugar it contains is really little 😊 not for diabetics, of course, but for those who use little sugar, it can be enjoyed without many problems 😊
Try also:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 40 Minutes
- Portions: 3 pies
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Easter, Christmas
Ingredients
- 2.2 lbs all-purpose flour
- 8.8 oz sugar
- 14.1 oz lard (or butter)
- 4 eggs
- 1 egg yolk
- a pinch of ground cinnamon
- zest of one untreated orange and lemon (grated)
- 21.2 oz pre-cooked wheat (jar)
- 24.7 oz very fresh ricotta
- 5 whole eggs
- 3 egg yolks
- 1.7 cups milk (fresh)
- 10.5 oz sugar
- 1 tbsp lard (or butter)
- to taste cinnamon
- grated zest of one orange
- grated zest of one lemon
- 1 pinch salt
- 2 vials orange blossom
- 1 vial millefiori
- 8.8 oz candied fruit diced
- to taste butter (for molds)
Tools
- 1 Electric Whisk
- 1 Pan
- 1 Pastry Board
- 1 Rolling Pin
- 3 Molds
- 1 Oven
Steps
Mix the sugar with the sifted flour.
Place it in a fountain shape on a pastry board, make a well in the center where you will put the lard or butter, mix with your hands until you get a crumbly mixture.Add the citrus peel, eggs, and a pinch of salt, knead again with your fingertips and then with your hands quickly until you form a smooth and homogeneous dough.
Form a ball and place it in a clean cloth or plastic wrap in the refrigerator until ready to use to prepare the pie.Put the milk in a large pan on the heat, with a little cinnamon and lard (or butter) let the lard melt, once melted add the wheat, a pinch of salt and cook until it becomes a cream, remove from heat and put in a bowl to cool.
Apart, sift the ricotta, add the sugar and mix well with the electric whisk.
Add the eggs and mix again with the electric whisk.Also add the candied fruit, the grated citrus peel (you can add a bit more if you like, they will make the dessert more fragrant to compensate for the reduced sugar), the orange blossom and millefiori vials, and the cooled wheat, mix with the electric whisk for about ten minutes or until everything becomes nice and creamy.
Butter 3 pie molds of 9.4 inches (those for pie with a slightly higher edge).
Roll out the shortcrust with a rolling pin on a lightly floured pastry board.
Line the entire mold with the shortcrust base, including the edges, pour the wheat filling.Roll out the remaining shortcrust and cut it into strips.
Decorate the pie by placing the strips, make sure there are 7 for each pie (the strips should be placed diagonally, thus forming rhombuses).
Bake the wheat pies in the lower middle rack of the oven at 356 degrees Fahrenheit static for at least an hour, 1 and 10 minutes, it should brown and become a nice amber color, if needed let it cook a few more minutes (depends on the oven).
Once cooked, remove from the oven and let cool completely in the tin.The wheat pie should be consumed the next day.
Enjoy your dessert!
Also try the classic wheat pie, RECIPE CLICK HERE or the Cilento rice one, find the recipe CLICK HERE. IF YOU DON’T WANT TO MISS THIS RECIPE SHARE IT! AT THE TOP YOU WILL FIND THE BUTTON 😊
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