Prang's Easter Publications, 1896
Giclee Print
Rhead, Louis John
Buy at AllPosters.com

La Belle Cuisine - More Pie Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Easter Pie (Mary's Rice Pie)

 
 Shop igourmet.com for Easter - Gourmet Ham, Gift Baskets and More.

"Do not abandon yourselves to despair... We are
the Easter people and hallelujah is our song."
~ Pope John Paul II

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise! 

 
An Easter Rabbit Wearing a Red Coat and Stripy Trousers Brings Someone a Bouquet of Flowers
Giclee Print
Buy at AllPosters.com

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 
Easter Vigil
Art Print
Long, Edwin
Buy at AllPosters.com

Easter Pie (Mary’s Rice Pie)


Classic Home Desserts:
A Treasury of Heirloom and Contemporary
Recipes from Around the World
by Richard Sax, 1994, Chapters Publishing Ltd.

Makes one 13-x-9-inch pie; serves about 12

1 1/2 cups long-grain white rice
Pastry Dough (recipe follows)
5 cups milk
1 teaspoon salt
6 large eggs
1 pound (about 2 cups) ricotta cheese,
drained in a cheesecloth-lined sieve or
colander for a few hours or overnight
1 1/2 cups sugar, or less to taste
2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon, for sprinkling

1. Bring a large pot of salted water to a boil. Meanwhile, place the rice in a large sieve and rinse under cold water; drain. Gently boil the rice for 15 minutes; drain well.
2. Meanwhile, preheat the oven to 350 degrees F., with a rack in the center. Butter a 13-x-9-inch baking dish. Roll out the dough on a lightly floured surface to a large rectangle about 1/8 inch thick. Gently fit the dough into
the baking dish, without stretching; cut the edges even with the top of the dish. Carefully line the dough with a sheet of buttered foil, buttered side down. Bake until the sides are set, usually about 8 minutes. Carefully
remove the foil. Continue baking, pricking any air bubbles with a fork,
until the dough begins to turn very pale gold, usually another 6 to 8
minutes. Cool on a wire rack; leave the oven on.
3. Combine the drained rice with 4 cups of the milk and the salt; simmer
until tender, usually about 20 minutes.
4. In a bowl, beat the eggs with the remaining 1 cup milk. Add the ricotta, sugar, cream, and vanilla. Stir in the rice and milk mixture and mix well.
Pour into the pie shell and sprinkle the cinnamon on top.
5. Bake until the filling is firm and set, about 50 minutes.
6. Cool the pie on a wire rack to room temperature. Serve at cool room temperature. To store, cover and refrigerate but let come to room
temperature for about 20 minutes before serving.

3 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
Pinch salt
1/2 cup (1 stick) cold unsalted butter,
cut into pieces
3 large eggs, well beaten

Mix the flour, sugar, baking powder and salt in a bowl. Rub in the butter
by hand, until finely crumbled. Add the beaten eggs and stir until well
combined. Gather the dough together, kneading gently, until it pulls to-
gether into a mass; divide dough into 3 equal pieces. Wrap separately
in plastic and chill until firm.