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Easter Rice Pie Recipe

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This recipe for Easter Rice Pie, by , is from The McLaughlin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pamela M McLaughlin
Added: Friday, March 20, 2009


1 1/2 c rice
1 c water
1/2 qt. milk
3/4 c sugar
1/2 lb. ricotta (8 oz)
3 egg yolks
1/2 tsp . cinnamon
1/4 c citron
grated orange rind
2 1/4 c flour
1/2 c shortening
1/2 c sugar
1/4 c water

Boil rice in water. Drain, add hot milk. Cook about 15 minutes. Cool. Stir in sugar, ricotta, egg yolks, cinnamon, citron and orange peels.
Cut shortening into flour; add sugar and water to form a soft dough. Roll dough to sit a pie plate. Pour rice mixture into shell.
Roll remaining dough thick, then cut into 1-inch strips. Make lattice over pie.
Bake at 350 until filling is firm, about 40 minutes.




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