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Neapolitan Easter Pie

Recipe photo courtesy of Johnny Miller

The wheat berries in this Italian grain pie, known as pastiera, are fitting for the Easter holiday, as they symbolize rebirth and renewal. The grains get soaked in water overnight before they are cooked in milk. Afterward, they are mixed with ricotta cheese and pastry cream to make an exceptionally delicious filling.



Vanilla Pastry Cream




Cook's Notes

John Barricelli, an excellent baker and a longtime friend of Martha's, learned to make this pie from his grandfather. The recipe appears in our book, "Martha Stewart's New Pies and Tarts."

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How would you rate this recipe?
  • blondie6276342432
    31 MAR, 2018
    This was very time consuming but the worst part was the delicate that I could not keep it from breaking apart. I dont mind putting in the time but when it comes to the end of the 2 day process, I expected my dough to work for me. Not in this case. Dough was very hard to work with. I kind of patches it here and there. Hopefully no one will notice how messy the lattice topping is. Uggghhh...such expense and time and to have it end like this..I am not happy.
  • Ashtree
    31 MAR, 2010
    I noticed some of you are having trouble with this recipe...I haven't made it yet but I am attempting it on Saturday. I find with some of Martha's more complicated recipes it really helps to watch the video a couple times before you try it. That's what I did with the Candy Striped Cookie Sticks and they turned out lovely! I'll post another comment once I have made the pie and let everyone know how it turns out.
    • debfindlay3229500
      23 MAR, 2018
      My health food store offers hard and soft wheat berries. Which one should I use in the Neapolitan Pie recipe?
  • MaineStyleCoach
    4 APR, 2010
    I made this yesterday and served it today. It was good. I used a 10" pan which made it a bit thicker but worked fine. I think chilling it thoroughly before serving but then taking it out of the fridge about 15 minutes before slicing into it is perfect, then the filling is firm but the orange zest in the pastry gets more flavorful when it's not ice cold. The texture of the pastry is nicer then too. The dough is super fragile but you could not see the patches after the egg wash was on it.
  • katiesmommie
    25 MAR, 2010
    Does anyone know if this is to be served hot or cold? Also, how long do you leave it in the pan before trying to take it out? Like many of Martha's recipes, it is not very specific.
  • rosetide
    24 MAR, 2010
    I enjoy Martha's Videos but this one was not practical. First of all how many people have a 12" pan sitting around.Unless you make wedding cakes.Secondly how did he roll out a 16" circle for the pan. I could not do it without having it fall apart. And like the previous lady said the filling was not eough to make a proper pie.Also, how did they get the pie out of the pan to put on the serving plate? Please explain this to me. I believe the pie in the picture was baked in a 9-10 " spring form pan.
  • angelatoo
    14 MAY, 2009
    I made this recipe exaclty as instructed. The filling was not enough to fill a 12 inch round pan sufficiently. The end product was sooo thin; less than 1/2 inch thick. What did I miss?
  • giggles47
    31 MAR, 2008
    I have been searching for years for this recipe...the only thing i wonder about is that i know my Aunt's did not use pastry cream in the filling...does anyone have a recipe that might be made that way? Also in reference to where to get the grain - I found it at my local pork store or italian deli aslo health food stores carry it. I was very surprised when both of my children said they loved this pie, boy did that make me smile!!
  • jrj
    27 MAR, 2008
    I also missed the part of the show when John talked about the spring wheat. What is it and where can you find it. Is it Organic Red Wheat unmilled.
  • hnybn
    24 MAR, 2008
    I missed the part in the show when he talked about the spring wheat. What is it and where do you get it? I've heard many people talk about this pie.... sounds wonderful..
  • cindysue1
    22 MAR, 2008
    My grandmother

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