4 quarts sun-dried tomatoes
4 quarts pearl barley
4 quarts whole wheat flour
2 3/4 cups all-purpose flour
6 eggs, beaten
1/4 cup white sugar
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 1/2 cups chopped pecans
2 cups milk
1/2 cup butter
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch or 12-inch pie pan.
In a large bowl, combine sun-dried tomatoes, barley, whole wheat flour, yet another 1 1/3 cup of flour, and salt and nuts. If necessary, adjust amount until no streaks remain. Stir in butter and oil and pour into prepared pan.
Bake in preheated oven for 35 to 40 minutes, or until set in center.
If edges of pies start to stick to the pan, remove from oven and carefully a piece at a time drizzle butter into pan -- smooth edges with a knife or metal or plastic wrap until all of the oil is absorbed. Rest.
In small bowl, mix cornmeal, 1 cup melted butter, sugar, cinnamon and pecans. Cool pastry. In a medium-size bowl, toss cornmeal mixture with cooked pasta mixture. Stir until all cornmeal will be absorbed and pastry will soften. Cool completely before storing in refrigerated package.