Rice Pie (Easter Favorite)

"This recipe makes two sweet rice pies and traditionally served on Easter by many Italian families but can be made anytime!!"


Ingredients:
Crust
2 1/2 cups all purpose flour
1 tablespoon baking powder
1/4 cup butter
1/2 cup white sugar
3 eggs
1/2 teaspoon vanilla extract

Filling:
1 cup water
1/2 cup uncooked white rice
1 quart milk
1 (15 ounce) ricotta cheese
1 1/2 cups white sugar
1 tablespoon lemon juice (I always use vanilla not too much on lemon in this)
6 eggs

Stir in flour and baking powder together in a bowl;set aside. In a second large bowl,cream butter and 1/2 cup sugar until light and fluffy. Beat in 2 eggs,one at a time, and stir in vanilla. Gradually beat in flour mixture to make a soft dough. Divide the dough in half and shape into two balls. Working on a lightly floured surface,roll out each ball to fit two 10 in pie plates. Line the pie plates with crust,and refrigerate until needed.

Bring water to boil and in a saucepan, and stir in the rice. Reduce the heat to medium-low,cover,and cook for 20 minutes, Stir in milk. Continue cooking,stirring frequently,until mixture thickens. Set aside to cool.

Preheat ovent 325

Meanwhile,beat ricotta cheese,1 1/2 cups sugar,lemon juice and 6 eggs together in a mixing bowl until smooth and frothy. Stir in the cooled rice mixture until evenly blended. Pour into the pie shells.
Bake pies in preheated oven until the filling is set and tops are golden brown about 90 minutes. Let cool.

*On these I also use the frozen pie crusts sometimes and do the same as in ricotta recipe I bake them @ 350 or 325 for about 10 minutes and take out of oven and fill them. If you use the frozen ones with no strips on top you will need a cherry in the rice ones to tell the difference between rice and ricotta pies!!

Buon Appetito
Mangia!!
Have a wonderful day and remember to cook for your soul!

Have a blessed Easter everyone!!

Thank you
Felicia