Ingredients

• 2 cups - sifted flour
• 7 tbsp - butter, at room temperature
• 1/2 cup - sugar
• 1 - egg and egg yolk
• A pinch of grated lemon peel
• A pinch of salt
• For filling:
• 1lb - ricotta cheese
• 1 cup - sugar
• 3 - eggs
• 1.5 cups - cooked rice
• 1 lb. 4 oz - can-crushed pineapple, drained
• 1/2 cup - milk
• 1/2 tsp - grated lemon peel

How to Make Easter Ricotta Rice Pie

• Mix flour and sugar for pastry. Stir in salt and peel.
• Cut in butter until mixture resembles a coarse meal.
• Mix in the egg and egg yolk to form a soft dough.
• Pat half the dough evenly into a 10-inch deep dish pie plate.
• Combine the ricotta cheese, sugar, eggs, rice, and pineapple.
• Stir in the milk and lemon peel.
• Pour filling into pastry-lined dish.
• Roll remaining dough into strips and crisscross on top of filling to form a lattice-top crimp edges.
• Bake in a 350 degree oven for 45 minutes.