Recipe: Rice and Ricotta Pie (Italian)

RICE AND RICOTTA PIE

FOR THE CRUST:
2 cups flour
1/4 cup sugar
1 teaspoon baking powder
2 eggs
1 stick (1/2 cup) unsalted butter
1 teaspoon vanilla
1 tablespoon water (dough should be soft)
FOR THE FILLING:
1/2 gallon of milk (8 cups) (whole, 2-percent or skim may be used)
1 cup uncooked rice
1 small orange, rind only (not grated)
1 small lemon, rind only (not grated)
1/4 teaspoon ground cinnamon
2 pounds ricotta cheese (substitute low fat for lesser calories)
8 eggs, beaten
1 1/2 cups sugar
2 teaspoons vanilla
1 teaspoon lemon extract

TO MAKE THE CRUST:
Mix flour, water and baking powder in a large bowl; set aside.

In a mixer bowl, combine eggs, butter, vanilla and sugar; add to bowl and combine with flour and water. Roll into ball and cover, chill about 1 hour.

Cut the chilled dough into 2 sections, roll out on floured surface and line 9-inch pie pan. (Pans should be coated with non-stick spray or shortening.) Crust should only cover bottom of pan, not the sides. Set crust aside.

TO MAKE THE FILLING:
Combine milk, rice, rinds and cinnamon in pan; cook until rice is tender. Cool and remove rinds.

Mix ricotta, eggs, vanilla and lemon extract and add to cooled rice mixture. Pour filling into unbaked pie shells. If filling is remaining, add to greased small baking dish and bake along with the pies.

Bake in oven at 350 degrees F for 50 to 60 minutes.

Makes 2 pies (may be additional filling remaining)
Source: Debbie Smith to The Fort Wayne Journal Gazette, January 24, 2007