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.
INGREDIENTS (for 8 servings):
- 1 recipe pastry for a 9 inch double crust pie
- 8 eggs
- 1 1/2 cups cooked white rice
- 2 pounds ricotta cheese
- 2 cups white sugar
- 1/4 cup candied orange peel
- 1/4 cup candied lemon peel
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Preheat oven to 350 degrees F (175 degrees C).
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.
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.
Bake in preheated oven for 1 hour, until toothpick inserted in filling comes out clean.