Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This festive pie is traditionally served at Christmas or Easter, but is great at any time. The texture - rich yet light - is a wonderful finale to a family or formal dinner!

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Recipe Summary

Servings:
8
Yield:
1 - 10 inch deep-dish pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

733 calories; protein 22.9g; carbohydrates 96.8g; fat 29.1g; cholesterol 221.5mg; sodium 453.8mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/27/2016
Excellent! Perfect clone of my ex-MIL's recipe and I didn't have to ask her for it! Light, sweet and citrusy. Used my own candied orange and lemon peels. It generously filled 2 pre-made pie shells. I've been looking for this recipe for years. Thank you Linda! Read More
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