Ricotta Easter Rice Pie

Step 1

Pastry:

Step 2

Cream the butter and sugar and add the vanilla, zest, honey, water flour, baking powder, and baking soda.

Step 3

Combine to form a dough and refrigerate for 20 minutes wrapped in plastic.

Step 4

Rice Directions:

Step 5

Place the rice and milk in a saucepan.

Step 6

Add the vanilla bring to a boil.

Step 7

Lower the heat and simmer for at least 10 minutes or more until the milk is absorbed.

Step 8

Filling:

Step 9

Using a clean large bowl, beat the eggs into the ricotta cheese then add the orange juice, zest, and sugar until smooth.

Step 10

Stir in the vanilla and cinnamon.

Step 11

Fold in the rice.

Step 12

Set this mixture aside.

Step 13

Preheat the oven to 375 degrees.

Step 14

On a floured surface, roll out the dough to fit either a 9-inch deep-dish pie plate or a use a greased springform pan.

Step 15

Fit the dough on the bottom to fit your prepared pan.

Step 16

Pour the mixture with the ricotta filling into the dough-lined pan.

Step 17

Roll out the rest of the dough for the top portion and cut lattices strips or whatever pattern you prefer (sometimes I use a cookie cutter of an Easter bunny or Easter egg with the dough).

Step 18

Bake at 350 degrees hot oven for 45 to 55 minutes depending on the thickness of your pie and the middle of the pie is set.

Step 19

After 10 minutes of baking, brush the top of the lattice with a mixture of 1 tablespoon of water combined with 1 beaten egg (eggwash).

Step 20

Continue baking until the pie is set and the top should be golden brown.

Step 21

Optional Garnish: Dust the top with powdered sugar or serve with freshly whipped sweetened cream