GRANO (Easter) PIE
I reached out to my friend 
Chris Fennimore the Host of Cooks at WQED Pittsburgh and said “Hey Chris would you have a recipe….a family recipe for Easter Pie you can share with us?” I knew he would have one and here it is. Grano Pie complements of Chris Fennimore.
You’ll need:
Filling:
- 4 ounces mascarpone cheese
- 1 lb ricotta
- 2/3 cup sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 tbs whiskey
- 2/3 cup cooked grano (hulled barley oats)
- 1 tsp grated lemon or orange peel
- 2 tbs chopped candied orange peel
Crust:
- 1 1/4 cup flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 2 1/2 tbs shortening (melted and cooled)
- 1/3 cup sugar
- 1 egg
- ice water
Directions:
Crust:
- Mix together all ingredients except the ice water.
- Add just enough 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.)
Filling:
- Mix first six ingredients together.
- 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.
Daniel Mancini
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