Easter Rice Pie

8 eggs

3 pounds for your favorite ricotta cheese

2 1/2 cups of sugar

1 teaspoon of cinnamon

1/2 teaspoon of baking powder

1 tablespoon of vanilla extract

1 tablespoon pf grated lemon rind

1 cup of rice raw/then cook

2 cups of milk

Pie Crust

2 cups of flour

1 cup of sugar

4 1/4 teaspoon baking powder

Pinch of salt

4 eggs, beaten slightly

1/3 cup oil

1 cup warm water but not hot

1 teaspoon lemon extract

Crust:  With the two cups of flour on a table lined with parchment paper or board, make a well in the center, place the eggs, oil and water, then add lemon extract in the center of the well and work in the rest of the dry ingredients.  Knead briefly to make a nice smooth workable dough.  Add more flour if needed so that the dough is not sticking,  Now divide the dough into four parts. Lightly flour a board and roll 2 of the parts of dough to form the bottom crusts for 2 9 inch deep pie pans. (make sure the pie pans are deep).  Now roll the remaining out and cut them into strips in order to form lattice for the top of the pie.

Rice filling: Beat your eggs until nice and foamy, then add the ricotta, sugar, cinnamon, baking powder, lemon rind and vanilla, then slowly pour in milk, mixing well.  Then stir in the rice.

Slowly pour mixture into unbaked pie crusts and then add the lattice strips over the top of crusts.  Bake the pies at 350 degrees for about 1 hour.  Bake then till lightly golden, but not over cooked.  This makes 2 nice pies 

You can use your favorite frozen dough or pie crusts dough for these pies. 

Variations:

1.You can add a 1 cup of pineapple to this for a different taste.

2.Or you can also add a 1 cup of chocolate chips.