Pastry Cream Pie

Prepare the dough: in a large bowl, mix together the flour and oil, add the sugar and eggs, and knead quickly

Cover the dough and let it rest in the refrigerator

Cook the wheat with water until it becomes soft

Drain and reserve

Heat the milk in a saucepan, add the cinnamon, orange peel, and wheat, and cook until the wheat absorbs all the liquid

Remove the orange peel and let it cool

In a bowl, mix together the wheat, egg yolks, sugar, candied orange zest, and ricotta cheese

Add the grated orange and lemon peels and a pinch of cinnamon

Add the wheat and beaten egg whites, and mix delicately

Remove the dough from the refrigerator and line the bottom of a 25cm diameter mold with it

Use the remaining dough to make rolls and place them on the sides of the mold

Finger-press the edges of the dough to create a lattice pattern

Set aside the remaining dough

Pour the filling made from wheat over the dough, and decorate the edges with your fingers

With the remaining dough, make strips 1cm wide and decorate the pie as if it were a grid

Bake in a medium oven (180°C) for 1 hour or until golden brown

Serve warm or at room temperature

Serves 15 people

584 calories per serving.