Easter Rice Pie

Easter Rice Pie

These Easter Italian rice pies feature a tender homemade crust filled with a sweet mixture of crushed pineapple, ricotta cheese, lemon, milk, and eggs.

Preparation Time
15 mins
Cooking Time
2 hr 10 mins
Total Time
2 hr 25 mins
Calories
359 Calories

Recipe Instructions

Step 1
Preheat the oven to 325 degrees F (165 degrees C).
Step 2
Grease two 9-inch pie plates and set aside.
Step 3
Make pastry: Pulse flour, sugar, baking powder, and salt in a food processor several times until combined. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg and vanilla; process until dough holds together, about 30 seconds.
Step 4
Transfer dough to a well-floured work surface, divide in half, and roll each piece into a 9-inch round crust. Fit crusts into the prepared pie plates and freeze for 1 hour.
Step 5
Make filling: Bring water to a boil in a medium saucepan; stir in rice and return to a boil. Reduce heat to medium-low, cover, and cook until rice has absorbed water, about 20 minutes.
Step 6
Stir milk into rice and bring to a simmer; cook until thickened, stirring often, about 10 minutes. Set aside to cool.
Step 7
Beat together ricotta cheese, eggs, sugar, lemon juice, and lemon zest in a large bowl until smooth. Stir in cooled rice mixture and crushed pineapple until thoroughly combined.
Step 8
Divide filling between frozen pie crusts.
Step 9
Bake in the preheated oven until filling is set and the tops are golden brown, about 1 hour 30 minutes. Cool on wire racks.

Ingredients

  • 6 eggs
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup white sugar
  • 3 cups all-purpose flour
  • 1 tablespoon lemon juice
  • 1 tablespoon baking powder
  • 1 cup water
  • 2 cups whole milk
  • 1 tablespoon grated lemon zest
  • 1 (15 ounce) container ricotta cheese, drained
  • 1 (15 ounce) can crushed pineapple, well drained
  • 0.5 teaspoon salt
  • 0.5 cup white sugar
  • 0.5 cup uncooked white rice
  • 0.75 cup cold butter, cut into chunks

Categories

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