Page 175 - FLIPBOOK NEW

VIRGINIA MAZZOLA’S SMALL GRAIN PIE

Ingredients
FILLING:

1/2 cup wheat grain (soak overnight until soft)
3/4 cup sugar 7 eggs
6 tablepoons melted butter 2 grated rinds of oranges*
1/2 cup whole milk 1 grated rind of lemon*
1/2 teaspoons almond extract** 1 ½ pounds Ricotta
1/2 teaspoon salt

Instructions
Cook grain about 35 minutes over low flame. Beat eggs and add sugar, salt, melted butter,
milk rinds and almond extract. With this mixture combine the Ricotta and grain.
OPTIONAL:
*citron can be used
**substitute vanilla extract

CRUST:
1 3/4 cup flour 1/4 cup sugar
1/8 teaspoon salt 1/4 pound of butter
1/8 teaspoon baking powder 1 egg
1/8 cup milk

Combine flour, sugar, salt, baking powder and butter. Mix in the eggs and milk.

Knead into a ball and refrigerate for 1 hour. Roll out and place in pan. Add filling and
cover the crust edge with aluminum foil. Bake at 350 degrees for 1 hour and 20-30
minutes.

Virginia Mazzola (Nan) made this dish as a family tradition at Easter time.

VIRGINIA MAZZOLA’S PIE CRUST

Ingredients
1 cup milk 1 cup oil
1 cup sugar 3 eggs
6 teaspoons baking powder 6 cups flour
1 teaspoon vanilla pinch salt

Instructions
Beat eggs and add sugar, salt, and mix. Combine the rest of the ingredients and mix well
until a ball forms. Roll out on floured surface. This dough may be used for pies and cookies.

Virginia Mazzola’s original recipe used 1 glass not cup. That is how she measured some
ingredients.

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