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Easter Ricotta Rice Pie
By : SarathCategory : Egg, Desserts and baking dishes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Mix flour and sugar for pastry.
- Stir in salt and peel.
- Cut in butter until mixture resembles coarse meal.
- Mix in the egg and egg yolk to form a soft dough.
- Pat half the dough evenly into a 10 inch deep dish pie plate.
- Combine Ricotta, sugar, eggs, rice and pineapple.
- Stir in the milk and lemon peel.
- Pour filling into pastry lined dish.
- Roll remaining dough into strips and criss-cross on top of filling to form a lattice top Crimp edges.
- Bake in a 350 degree oven for 45 minutes.
Ingredients:
2 c - sifted flour
7 tbsp - butter, at room temp.
1/2 c - sugar
1 - egg and egg yolk
pinch of grated lemon peel
pinch of salt
2 c - sifted flour
7 tbsp - butter, at room temp.
1/2 c - sugar
1 - egg and egg yolk
pinch of grated lemon peel
pinch of salt
For Filling:
1 lb - ricotta cheese
1 c - sugar
3 - eggs
1 1/2 c - cooked rice
1 lb. 4 oz - can crushed pineapple, drained
1/2 c - milk
1/2 tsp - grated lemon peel
