Recipe: Easter Ricotta Pie

Pasta Frolla
1 1/2 cups flour
2 egg yolks
4 tblsps milk
1/2 c powd sugar
1/2 tsp vanilla
1/4 lb butter

Sift flour on pastry board. Form pocket in center of
flour. Drop egg yolks and add butter cut in small
pieces. With fork blend in butter, egg and flour.
Add sugar, vanilla and just enough milk to hold mix-
ture togeter. Roll out on lightly floured board keep-
ing dough in circular shape. Roll from center towards
the edges until dough is 1/8 of an inch thick. Fit
into pie pan. Fill with mixture. Criss cross top with
remaining strips from crust. Bake at 350 for an hour
and a half.

Filling
1 1/2 lbs Ricotta - drained well
1 lb cooked rice
2 c sugar
3 egg yolks
3 egg whites
1 c boiled milk
1/2 c grated orange peel
1 1/2 tblsps orange juice
1 tsp cinnamon

Place drained ricotta in lge bowl, add sugar and egg
yolks, blend together. Add beaten egg whites, cooled
boiled milk, rice, orange peel, cinnamon and oj.
Blend all ingred together thoroughly.

Stamford, this recipe came from my husband grandmother
who was a wonderful cook. I made it last Easter and
it was a big hit, she was very impressed. It is very
time consuming but very worth it. This is the first
time I've used this web site, I didn't know how to get
your email. I hope you get this recipe.
Renee, Cape Cod