Ricotta Rice Pie

2 c. sifted flour
7 tbsp. butter, at room temp.
1/2 c. sugar
1 egg and 1 egg yolk
Pinch of salt
Pinch of grated lemon peel

FILLING:
1 lb. Ricotta cheese
1 c. sugar
3 eggs
1-1/2 c. cooked rice
1 lb. 4 oz. can crushed pineapple,
drained
1/2 c. milk
1/2 tsp. grated lemon peel

Mix flour and sugar for pastry. Stir in salt and peel. Cut in butter until mixture resembles coarse meal. Mix in the egg and egg yolk to form a soft dough. Pat half the dough evenly into a 10 inch deep dish pie plate. Combine Ricotta, sugar, eggs, rice and pineapple. Stir in the milk and lemon peel. Pour filling into pastry lined dish. Roll remaining dough into strips and criss-cross on top of filling to form a lattice top. Crimp edges. Bake in a 350 degree oven for 45 minutes.