Italian easter rice pie
- Filling
- 2 cups cooked rice
- 3 pounds ricotta cheese
- Milk
- 2 eggs
- 4 teaspoons cinnamon
- 2 teaspoons vanilla extract
- 1/2 cup granulated sugar
- 1 teaspoon salt
- Pie Crust
- 1/4 cup milk
- 3/4 cup granulated sugar
- 1/2 cup butter or margarine
- 2 eggs, slightly beaten
- 3 cups flour
- 1 teaspoon salt
- 1/2 tablespoon baking powder
Instructions:
Combine all filling ingredients in large mixing bowl. If too thick add milk until mixture is creamy. Set aside.
- Mix all ingredients for pie crust in another bowl, working dough until it forms a ball in center of bowl.
- Turn onto floured surface. Cut dough in 4 sections. Roll 2 into pie shells. Fill with rice mixture.
- Roll the other 2 sections of dough and cut into strips to form a crisscross pattern over the top of pies.
- Roll the crust and flute the edges. Bake at 350 degrees F for about 1 hour.
- Crust should be light brown when ready.
- Chill before serving.