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Ingredients

3 cups all-purpose flour 1 tablespoon baking powder ½ cup white sugar ½ teaspoon salt ¾ cup cold butter, cut into chunks 1 egg 1 teaspoon vanilla extract 1 cup water ½ cup uncooked white rice 2 cups whole milk 1 (15 ounce) container ricotta cheese, drained 1 cup white sugar 1 tablespoon lemon juice 1 tablespoon grated lemon zest 6 eggs 1 (15 ounce) can crushed pineapple, well drained

Nutrition Info

358.8 calories carbohydrate: 48.6 g cholesterol: 115.6 mg fat: 14.2 g fiber: 1 g protein: 9.8 g saturatedFat: 8.1 g servingSize: - sodium: 274.5 mg sugar: 20.5 g transFat: : - unsaturatedFat: : -

Grease two 9-inch pie plates.
Pulse flour, baking powder, 1/2 cup sugar, and salt in a food processor several times until combined.
Place butter into the flour mixture and pulse just until butter resembles coarse crumbs. Mix in 1 egg and vanilla extract, process until dough holds together, about 30 seconds.
Place dough on a well-floured work surface, divide in half, and roll each piece into a 9-inch round crust.
Fit crusts into the prepared pie plates and freeze for 1 hour.
Bring water to a boil in a saucepan, stir in rice and return to a boil. Reduce heat to medium-low, cover, and cook until rice has absorbed the water, about 20 minutes.
Stir milk into the rice and bring to a simmer, cook until thickened, stirring often, about 10 more minutes. Set rice mixture aside to cool.
Preheat oven to 325 degrees F (165 degrees C).
Beat ricotta cheese, 1 cup sugar, lemon juice, lemon zest, and 6 eggs together in a bowl until smooth. Stir in cooked rice mixture and crushed pineapple until thoroughly combined.
Divide the filling between the 2 cold pie crusts.
Bake in the preheated oven until the filling is set and the tops are golden brown, about 90 minutes. Cool on racks.

2 single-crust pies

This recipes makes two Easter pies with rice and pineapple filling.