Italian Ricotta Pie Recipe

Ingredients
<br>- 1 recipe pastry for a 9 inch double crust pie
<br>- 8  eggs
<br>- 1 ½ cups cooked white rice
<br>- 2 pounds ricotta cheese
<br>- 2 cups white sugar
<br>- ¼ cup candied orange peel
<br>- ¼ cup candied lemon peel
<br>- ¼ teaspoon ground cinnamon
<br>- 1 teaspoon vanilla extract
<br>- 2 tablespoons milk
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>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.
<br>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.
<br>step 4: Bake in preheated oven for 1 hour, until toothpick inserted in filling comes out clean.
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Ingredients
- 1 recipe pastry for a 9 inch double crust pie
- 8 eggs
- 1 ½ cups cooked white rice
- 2 pounds ricotta cheese
- 2 cups white sugar
- ¼ cup candied orange peel
- ¼ cup candied lemon peel
- ¼ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons milk

Directions
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.

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