Italian Ricotta Pie

Eggs, ricotta cheese and cooked rice give this scrumptious pie a lovely texture. It 's also studded with candied orange and lemon rind, and topped with a beautiful lattice top. Makes a 10-inch deep-dish pie.

• Calories: 733 Calories

Ingredients

• 2 cups white sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 8 eggs
• ¼ teaspoon ground cinnamon
• ¼ cup candied orange peel
• 1 recipe pastry for a 9 inch double crust pie
• 2 pounds ricotta cheese
• 1 ½ cups cooked white rice
• ¼ cup candied lemon peel

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

In a large bowl, beat eggs until light and fluffy. Add rice, ricotta, sugar, orange rind, lemon rind, cinnamon, and vanilla extract. Mix until thoroughly combined.

Step 3

Roll out half of pastry to fit 10 inch deep-dish pie pan. Place pastry in pan, and fill with ricotta mixture. Roll out remaining pastry and cut 12 1-inch wide strips. Lay strips in a lattice pattern on top of filling. Brush pastry with milk.

Step 4

Bake in preheated oven for 1 hour, until toothpick inserted in filling comes out clean.