Easter Rice Pie

Easter Rice Pie

Submitted by: Norma Harlan of Georgetown, PA

This recipe is from my Mother, Mary Ann Palumbo Fuerst, and her sister, Carmel Josephine Palumbo Paren (Aunt JoJo). It’s a compilation of their recipes from my grandmother, Madeline Bertone Palumbo. This was always a part of our Easter baking.

Pie crust ingredients:

• 2 1/4 cups flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup sugar
• 1/2 cup melted butter or margarine
• 2 eggs
• 1 tsp. vanilla
• 1 tsp. lemon or orange rind.

Rice Pie filling ingredients:

• 3 cups hot cooked rice
• 1/2 cup sugar
• 1 tsp. salt
• 2 Tbsp. butter
• 2 eggs
• 3/4 cup milk
• 1 tsp. vanilla
• 5 Tbsp. lemon juice
• 2 Tbsp. lemon rind

Directions:

1. Pie crust – Mix butter and sugar, add dry ingredients, add eggs, vanilla and lemon or orange rind mix well. Roll on floured board 1/8 to 1/4 inch thick, line 2 -9 inch pie pans.
2. Filling – Add salt, butter and sugar to the hot rice. Let cool. Combine the eggs. milk, and flavorings, beat well and add to rice mixture. Place in prepared pie shells. Sprinkle tops with nutmeg.
3. Bake at 350˚F for 30 minutes and then at 325˚F for 40 minutes more or until knife inserted in the center comes out clean.