Easter Rice Pie
2 (10-inch) pie crusts
1 beaten egg for glaze
1 lb. Ricotta cheese
3/4 c. rice, cooked
3 whole eggs
1 1/2 tsp. cinnamon
1/2 tsp. salt
1 1/2 tsp. vanilla
Prepare pie crusts.
Line 10-inch pie plate with pastry dough.
Mix filling ingredients together.
Pour into pie crust and cover with remaining pastry.
Cut slits in top of crust, brush with egg.
Bake 40 to 45 minutes at 350 degrees until golden brown.