Easter Rice Pie
Source of Recipe
Rose Hogan
List of Ingredients
Dough:
2 1/2 lbs. flour
1/2 lb. Crisco (melted and cooled)
1 T salt
1 t. baking powder
4 eggs
1 1/2 cups milk
1/2 cups sugar
1/2 t. vanilla
Filling:
1 lb. rice
8 eggs
3 lbs. creamy Ricotta
1 cup milk
juice of 2 large oranges
juice of 1 lemon
1 T vanilla
3 cups sugar
2 t. cinnamon
Jar of marachino cherries
Chocolate bar grated
Recipe
Recipe
Makes: 2 deep glass 10" pie pans
1 9" pie pan
1 8" pie pan
Dough:
In large bowl mix flour, salt, baking powder.
Make well, add beaten eggs, milk, ssugar, vanilla and cooled Crisco.
Mix well.
Then work on board until smooth.
Take amount needed for each container and roll thin.
Cook and cool rice.
Mix and add beaten eggs, orange juice, lemon juice, vanilla, sugar, cinnamon, milk, cherries and Ricotta.
Fill 4 pie pans
Add grated chocolate on top.
Bake at: 325 for 20 min.
300 for 30 min.
275 for 5-10 min.
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