Ingredients

• 1/2 cup Sorghum Grain
• 1/2 tsp Salt
• 4 cups Water
• 1 9-inch Gluten Free Pie Crust Mix prepared and unbaked (plus extra dough for an optional lattice crust)
• 3/4 cup Granulated Sugar
• 3 Eggs
• 3 Tbsp Cornstarch
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Salt
• 1 lb Ricotta Cheese
• 1 Tbsp Orange Zest
• 2 Tbsp minced Candied Orange Peel (optional)
• 1 tsp Vanilla Extract
• 1/2 tsp Orange Flower Water or 1/4 tsp Orange Extract

Instructions

1. Combine Bob’s Red Mill Sorghum Grain, ½ tsp salt, and 4 cups of water in a medium pot. Bring to a boil then reduce heat and simmer, partially covered, until grains are soft, about 90 minutes. (Soaking overnight in water to cover will shorten the cooking time.) When grains have softened, drain off all cooking liquid and allow to cool while the rest of the filling is assembled.
2. Preheat oven to 350°F. Whisk granulated sugar and eggs in a large bowl until light and fluffy, about 5 minutes with an electric mixer on medium speed. Meanwhile, combine cornstarch, cinnamon, and salt and mix until evenly combined.
3. In a large bowl, mix together cornstarch mixture, ricotta, orange zest, candied orange peel (if using), vanilla extract, and orange flower water or orange extract. Add to egg mixture and mix until combined, about 2 minutes. Fold in cooked and cooled sorghum grains.
4. Pour filling into prepared pie shell and top with a lattice crust if desired. Bake until filling is puffed, golden, and set, about 90 minutes. Let cool completely before serving. Pie is better when chilled overnight and served at room temperature.