This recipe was just hands-down incredible! Both my families (who are incredulous about vegan foods) enjoyed my special rice pie on Easter Sunday. I made 2 small pies and they both looked delectable. While the recipe was one of the more intense that I've completed in a while, it was WELL worth the effort. I did not use the candied orange peel nor the orange flower water and it still tasted like the real deal. I did use fresh-squeezed lemon peel and fresh-zested lemon and orange zest. I also used the larger amounts of sugar and will probably use the smaller amounts next time as it was a teeny bit sweeter than was necessary, I thought. I found the pie crusts more challenging to roll out and I would've actually liked just a little bit more dough for my 2 pie crusts, but in the end, it worked out to be the perfect amount. Also, I ended up cooking these about 15 minutes longer than noted, but I was also using a new-to-me oven for the first time, so it could be my oven's fault. :)

BRAVA, BRAVA on an absolutely WONDERFUL vegan rice pie recipe!!!!!! I will be making this pie as a new Easter tradition for years to come!!!

Thank you for writing, Lainey! I'm so happy that you and your family enjoyed it.