• 1 3/4 cups wheat berries
• 1 3/4 cups unbleached all-purpose flour, plus more for pan
• 1 cup plus 2 tablespoons sugar
• 8 tablespoons cold unsalted butter, cut into small pieces
• 5 large eggs
• 1 lemon
• 2 cups whole milk
• 2 pounds fresh ricotta cheese
• 1 cup candied citrus
• 2 tablespoons orange flower water

1 orange
2 teaspoons cinnamon

Cover wheat berries with 2 cups water in a bowl; soak, changing water daily, for 3 days. Drain and boil in a pot of fresh water for 15 minutes; drain.

In a large bowl, whisk together flour and 2 tablespoons sugar. Blend in butter, with a pastry blender or your fingertips until mixture resembles coarse meal. Add 1 whole egg and stir with a fork until just combined. Turn out dough onto a work surface. Knead just until well combined, then form into a disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

While dough is chilling, cut a 1-inch-wide strip of zest from lemon, avoiding white pith. In a large saucepan, combine milk and zest; bring to boil. Add wheat berries, reduce heat to low and cook until liquid is absorbed, about 45 minutes. Spread wheat berries on a plate and cool; discard zest.

Heat oven to 375°.

Separate remaining 4 eggs. In a large bowl, stir together wheat berries, ricotta, remaining cup sugar, candied citrus, egg yolks, orange water, finely grated zest from orange, 2 teaspoons finely grated lemon zest and cinnamon. Beat egg whites to soft peaks and fold into ricotta mixture.

Grease a 9-inch springform pan; dust with flour. Divide dough into 2 pieces, one larger than the other (three-quarters and one-quarter). On a lightly floured surface, roll out the larger piece into a 15-inch round with a floured rolling pin. Fit dough into prepared pan, leaving a 1/4-inch overhang. Chill for 10 minutes.

Roll out remaining dough into a 9-inch round. Using a pastry wheel or pizza cutter, cut 3/4-inch-wide strips. Spoon filling into crust. Arrange strips over filling to form a diagonal lattice. Crimp edges of crust. Bake until filling is set and crust is golden, about 1 hour. Transfer to a rack to cool. Run a thin knife around edge of pie and remove side of pan. Chill cake at least 2 hours. Bring to room temperature before serving.