GRANO (EASTER) PIE
From: Mary Ann Fennimore, Coral Springs, FL
Primary category: Entrees
1/4 tsp salt
1/4 tsp baking powder
2 1/2 TB shortening (melted and cooled)
1/3 c sugar
1 egg
Ice water
1 3 oz package cream cheese
1 lb ricotta
2/3 c sugar
4 eggs
1 tsp vanilla extract
1 TB whiskey
2/3 cup cooked grano (hulled barley oats)
1 tsp grated lemon or orange peel
2 TB chopped candied orange peel
Primary category: Entrees
Ingredients
1 1/4 c flour1/4 tsp salt
1/4 tsp baking powder
2 1/2 TB shortening (melted and cooled)
1/3 c sugar
1 egg
Ice water
1 3 oz package cream cheese
1 lb ricotta
2/3 c sugar
4 eggs
1 tsp vanilla extract
1 TB whiskey
2/3 cup cooked grano (hulled barley oats)
1 tsp grated lemon or orange peel
2 TB chopped candied orange peel
Procedure
Crust: Mix together first five ingredients. Add just enough ice water, one tablespoon at a time, until the dough forms a ball. Allow to rest in refrigerator for at least 30 minutes. Roll out on a floured surface and place in pie pan. (If too difficult to roll, you can just press it into the pie pan. This is very delicate dough.)
Cream the cheeses with the sugar, eggs, vanilla and whiskey. Then add the grated lemon or orange peel, candied orange peel and grano. Pour into a 9" pie shell and bake at 350 for one hour or until knife inserted in pie comes out clean.
